Guide To Malt Extract, Specialty Grains And Other Adjuncts

Guide To Malt Extract, Specialty Grains And Other Adjuncts

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Introduction Malt extract brewing involves a few key ingredients: Malt Extract (can be dry or liquid) Specialty Grains Hops Yeast Other adjuncts ( sugars, honeys, etc) This guide will discuss types of malt extract, specialty grains and other adjuncts that may be added to your beer. Malt Extract 101 Just to review, brewing with malt extract eliminates the need to create a mash which is a large volume of hot water and grains that must be held at a specific temperature for usually an hour, then rinsed and drained. When you purchase malt extract, this first step has already been done for you, so it s much easier to get started with brewing and requires less time and equipment. Before we dive into the different types of malt extracts, we need to define the important Lovibond scale. Lovibond Scale The Lovibond scale was created as a way to measure color and is expressed in degrees Lovibond or L. This is the way that various malt extracts, base malt grains, and other types of grains are measured by what degree of color they can add to a beer. The higher the number, the darker the color.

Types Of Malt Extract Available The following table will give you an introduction to the types of malt extracts available to the homebrewer, how dark they typically are, and what types of beers they re often used for. Malt Extract Degrees Good Base For: Type Lovibond Amber 10 Amber beers, Porters. Dark 13 Porters and Stouts, anything dark. Extra Pale 2 Pilsners, IPAs, lighter-colored beers. Munich 8 Darker European-styled lagers, though Munich malt is primarily used to complement darker beers, not as a base. Pale or Light 4 Pilsners, IPAs. Wheat 1.5 German or American Hefeweizen, American Wheat beers. Note: These values are approximate and will vary based on which malt company produces the malt extracts.

Specialty Grains The malt extract serves as the base of our beers, but we can get creative using different types of grains to add color, aroma, flavor and texture to our beers. These grains are often referred to as specialty grains, and for malt extract brewing, are typically steeped (like a giant tea bag) in our brew kettle for 30 minutes at 150 F to extract their sugars and starches. The grains are then removed, rinsed of any remaining sugars, and then discarded. Water is then added to the brew kettle, a boil is reached, and the malt extract is added for typically a 60-minute boil. There are many specialty grains out there for the homebrewer to use, and it can be quite difficult to figure out which ones to use. The following tables will give you a helpful reference to use when formulating your recipes. First we ll discuss crystal grains, which are produced by roasting, rather than kilning, green malt. This caramelizes the sugars in the grain and produce flavors and aromas not achievable in a drying kiln.

List Of Crystal Grains Type Lovibond Description Value Crystal 10L 10 Crystal 10L will create a golden color and has a candy-like mild caramel sweetness. Crystal 20L 20 Crystal 20L will create a golden color and has a candy-like mild caramel sweetness. Crystal 40L 40 Crystal 40L will create a light red color and has a medium toffee-like caramel sweetness. Sometimes this grain is called Carastan. Crystal 60L 60 Crystal 60L will create a deep golden to red color and has a pronounced sweet caramel flavor. Crystal 75L 75 Crystal 75L will create a red to deep red color and has a pronounced caramel Crystal 90L 90 Crystal 90L will create a red to deep red color and has a pronounced caramel flavor, slightly hinting of burnt sugar and raisins. Crystal 120L 120 Crystal 120L will create a deep red color and has a pronounced caramel flavor combined with burnt sugar and raisin flavors. Crystal 150L 150 Crystal 150L will create a red to deep red color and has a pronounced caramel flavor, slightly hinting of burnt sugar and raisins.

List Of Specialty Grains Type Lovibond Value Description Aromatic Malt 17-21 Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes. Biscuit 18-27 Biscuit is a toasted malt that will provide a warm bread (or biscuit) flavor and aroma, and will add a garnet-brown color. Since this malt has no enzymes, it must be mashed with malts having surplus diastatic power. The maximum amount used in a grain bill should be 5-15% of the total. Black Patent 500 Black Patent is fairly neutral in its flavor, but it will give a slight astringency when used at higher rates. Use at at rate of 1-10% for desired color in porters and stouts.

Black Roasted Barley 500 Black roasted barley provides the color and rich, sharp flavor that is characteristic of stouts. It has an intense bitter and dry flavor, with slight hints of coffee. Black roasted barley contributes a dryness to a stout or porter. It is not interchangeable with Black Patent. Black Patent may be used in conjunction with roasted barley to achieve the desired color. Grain bill percentages are 3-7% for a dry porter, and 5-15% for a dry stout. Brown Malt 60-90 Brown malt imparts a dark-roasted and a slight nutty flavor to beer. It is primarily used in English beers: porters, stouts, milds, and brown ales. Caramel Wheat 30-50 Caramel wheat (Carawheat ) is a darker wheat malt used to emphasize the typical wheat malt aroma with a fuller flavor and enhanced color. It is usually used in dunkelweizens and dark ales, and is generally used at a rate of up to 15% of the total grain bill. Caramunich 30-48 Caramunich is a medium-amber Belgian/German crystal malt that will impart a rich, caramel-sweet aroma and full flavor. It will also impart intense color to the beer.

Carapils (dextrine malt) 1.7-2.4 Carapils is a unique dextrine-style malt that adds body, foam retention, and beer stability with no affect on color or aroma. It is used to upgrade all types of beer, including light colored beers. The nonfermentables in Carapils malt are very useful in balancing the body and flavor of dark beers. A low usage rate of 1-5% of total grain bill will help achieve desired results. Carapils is also known as Carafoam. Carastan 30-37 Carastan is a medium-amber British crystal malt that will impart a rich, caramelsweet aroma and full flavor. A great grain to use when a recipe asks for a British crystal malt. It will also impart intense color to the beer. Caravienne 19-27 Caravienne is a light crystal malt used by Belgian breweries to produce Abbey or Trappist style ales, and is appropriate for any recipe that calls for crystal malt. It is also known as Cara 20. Chocolate 450-550 "Chocolate" refers more to the color of this malt rather than its flavor. It does have a rich roasted coffee/cocoa flavor when used in higher percentages, and that flavor is complimentary to porters, stouts, browns, and other darker beers. Chocolate malt can be used in all beer styles for color adjustments with minor to no flavor contributions. The usage rate for porters and stouts is 1-10% of the total grain bill.

Chocolate Rye 200-300 "Chocolate" refers to the color, not the flavor of this malt. Chocolate rye is roasted rye malt that will enhance the aroma of dark top-fermented beers as well as their color. The normal usage rate is 1-5% of the total grain bill. Chocolate Wheat 300-450 "Chocolate" refers to the color, not to the flavor of this malt. Chocolate wheat is roasted wheat malt that will intensify the aroma of dark top-fermented beers, as well as improve their color. It is frequently used in dark wheat and alt beers. Coffee Malt 130-170 Coffee malt is a moderately roasted 2 row. The result is a malt that has the aroma and flavor of coffee. Believe it or not, it really smells like coffee beans. It can easily turn a stout or porter into a coffee stout or coffee porter. The usage rate is 1-20% of the total grain bill. De-bittered Black 500-600 De-bittered Black is a unique de-husked roasted barley that will add to the deeper aroma, color, and body of darker beers. However, the flavor will be milder and smoother than whole grains because the tannins on the grain husks are gone. Debittered Black can be substituted for roasted barley to achieve a smoother flavor. It should be utilized at a rate of 1-5% of the total grain bill.

Honey Malt 20-25 Honey malt has an intense malt sweetness that is very "honey-like," adding honey flavors and aromas to the beer. Patterned after the German Bruhmalt, it is a perfect addition to brown and strong ales, and to beers using honey as an adjunct sugar. Depending on the amount used, it adds a reddish color to the beer. The normal usage rate is up to 20% of the total grain bill. Melanoidin 23-31 Melanoidin is a sweet German malt that will give a slight red color to the beer. It also helps with flavor stability, and also adds a fullness and rounding to the flavor and aroma. The usage rate is up to 20% of the total grain bill. Midnight Wheat 550 Midnight Wheat Malt will deliver intense color and subtle, smooth flavor to Black IPAs, Schwarbier and other dark beers that long for color without bitter or harsh flavors. Pale Chocolate 200-250 "Pale Chocolate" refers more to the color of this malt rather than to its flavor. It is lighter in color than chocolate malt and its flavor contribution will be milder and softer. It does have a rich roasted coffee flavor when used in higher percentages, and that flavor is complimentary to porters, stouts, browns, and other darker beers. Pale chocolate malt can be used in all beer styles for color adjustments with minor to no flavor contributions. The usage rate for darker beers is 1-10% of the total grain bill.

Peated Malt 3 This malt is lightly peated and is primarily used to enhance flavor in Scottish-type ales. While the malt is in the kiln, peat moss outside the kiln is smoked over slow burning coals. The smoke is allowed to drift above the malt, providing the unique smoked peat aroma and flavor. Peated malt is also used in the production of some of Scotland's fine scotches. Usage rate is 1-10% of the total grain bill. The rule is to use sparingly because the flavor of peated malt can easily take over. Rauch Malt (smoked malt) 1.7-2.8 Rauch malt is a German wood smoked malt that will contribute a smokey flavor and aroma to beer. It is the key malt used in the classic German Rauchbier style and many other smoked beers. Rauch malt should be used sparingly because its aroma and flavor can easily take over a beer. Red Wheat 2 Red wheat is a slightly darker German wheat malt used in a wide variety of wheat beers and other lighter beers. It will add a sweet malty wheat flavor, and can also be used for 5% head retention in any style. In wheat beers, the usage can be up to 50% of the grain bill.

Rye Malt 3.5-4 Rye malt gives beer a dry crispness and a red color, along with the familiar rye flavor. Rye generally performs well in a single temperature infusion mash if its usage is less than 20% of total grain bill. When rye exceeds 20% of the total, longer times become necessary: at least 45 minutes at 150 F (65 C). Special B 140-155 The darkest of the Belgian crystal malts, Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5% of grain bill) will contribute a dark brown-black color and fuller body. Special Roast 45-55 Special Roast contributes tangy sourdough or toasty biscuit notes to the flavor, while contributing deep golden to brown hues to the color. It works well in nut brown ales, porters, and other darker beer styles.

Torrified Wheat 1.5 Torrified wheat is used by many English breweries to produce pale ales, though it can be used in many styles of beer. It helps with head retention, and also gives some body to a beer. Torrified wheat has been heat treated to break the cellular structure. This allows more rapid hydration and also allows malt enzymes to more completely attack the starches and protein. Torrified wheat can be used in place of raw wheat when making Belgian-style White and Wit beers. Advantages over raw wheat include normal conversion time and higher yield. Unmalted Wheat 0 Unmalted wheat is primarily used in producing Belgian ales, usually Wits and Lambics. In addition, it is the best grain for improving head retention in any beer. By adding as little as 1/4 lb to any grain bill, the head retention will be enhanced with no flavor or color impact. If used in mashing, a protein rest is recommended. Victory Malt 25-30 Victory malt has an aroma of baking bread. That unique aroma is great in nut brown ales and other dark beers. Special malt processing develops the toasty, biscuity, nutty flavors that are distinctive in Victory malt.

White Wheat 3 White wheat imparts a sweet malty flavor that is not obtainable from raw wheat. In wheat beers it can be used for all or part of the base. If mashing, it needs to be used with rice hulls to improve lautering and to help prevent a stuck mash. White wheat can be used at 5% of total grain bill for head retention in any style of beer. In wheat beers, the usage can be up to 50% of the grain bill.

Sugars In addition to various types of grains, different types of sugars may be added to your beer to impart a number of characteristics. Most sugars are highly fermentable, meaning the yeast will consume most of the sugar which will boost the alcohol content of the finished beer. However, some sugars such as lactose (milk sugar) are nonfermentable by beer yeast, so when added to your beer it will impart a sweet and will contribute to a thicker body or mouthfeel of the beer. The table below lists some of the various types of sugars that may be added to your homebrew and what characteristics they contribute to the finished beer. Type of Sugar Belgian Candy Sugar (Light) Belgian Candy Sugar (Dark) Notes Crystalized beet sugar. Candi sugar increases the alcohol level and can be used also to change the color of the beer. Clear candi is generally used for pales ales and Tripple beers. Usage: The amount used depends on the recipe or individual taste. Generally, the range is 8 oz to 2 lb in a 5 gallon batch of beer. Crystalized beet sugar. Candi sugar increases the alcohol level and can be used also to change the color of the beer. Dark candi is generally used for Dubbel, Old Bruin, and holiday styles. Usage: The amount used depends on the recipe or individual taste. Generally, the range is 8 oz to 2 lb in a 5 gallon batch of beer.

Black Treacle Lyle's Black Treacle is made from cane molasses, inverted sugar, and Golden Syrup. It is a dark and intensely sweet syrup. A classic baking additive in England, it is usually used in dark moist cakes, toffees, and Christmas puddings. And it has brewing applications. With a lovibond of 100, it is usually used in dark English ales (like an Old Ale) and sometimes in stouts and porters. Cane Sugar Corn Sugar Corn Syrup Simply boosts the alcohol content of beer, imparts little if any flavor. Pure brewer's corn sugar (dextrose monohydrate) has a variety of uses. It is primarily used to prime bottles, increase the alcohol level, and lighten the color of the beer. Brewer's corn syrup is used to increase the alcohol level, while lightening the color of beer. It is used in many popular mass produced American and Mexican lagers for exactly those reasons.

Dark Belgian Candi Syrup Candi Syrup is a by-product of the candi sugar making process. White beet sugar is boiled, concentrated, and then cooled. While cooling, the rock sugar is formed and removed. The leftover becomes candi syrup which has more flavor than the rock sugar. This is the same syrup used in many Belgian breweries. The dark syrup is deep reddish black in color, and its flavor is full of soft caramel, vanilla, plums and raisins. It is highly fermentable. This product has a much more complex flavor profile than candi sugar, and should not be directly compared. Dark 2 Candi syrup is a by-product of the candi Belgian Candi sugar making process. White beet sugar is Syrup boiled, concentrated, and then cooled. While cooling, the rock sugar is formed and removed. The leftover becomes candi syrup which has more flavor than the rock sugar. This is the same syrup used in many Belgian breweries. The Dark 2 syrup s flavor is a mix of burnt sugar, figs, ripe fruit, toffee and dark chocolate. It is highly fermentable. This product has a much more complex flavor profile than candi sugar, and should not be directly compared.

Golden Syrup Lyle's Golden Syrup is liquid inverted sugar, and it is a staple in English homes. It has a pale golden color and an incredibly rich, warm, yet mellow, sweetness. In England, it is used in a wide range of baked desserts, as well as a topping. It is also used in beers, especially English and Belgian ales. Its lovibond is technically 0, so it has no impact on overall color. It will increase the alcohol with little effect on the flavor. Usage: See recipe instructions. Usual usage is between 1/2 to 1 lb per 5 gallons of beer. Honey Lactose Highly fermentable, boosts overall alcohol level and can impart a floral nose and dry finish. Lactose, or milk sugar, is a non-fermentable sugar that is used to add sweetness to drier beers, usually stouts. Usage: See your recipe. Its normal usage is between 8 oz and 1 lb per 5 gallons of beer. Malto Dextrin Malto dextrin is approximately 12% fermentable. It is used to increase body and creaminess, and also to add mouthfeel. It may be added during the boil or at bottling time. Usage: Consult your recipe. Usually 4-8 oz are used per 5 gallons of beer, but sometimes up to 1 lb can be used.

Panela Rice Syrup Solids Panela is a medium dark brown partially refined cane sugar from either Mexico or Columbia. It will contribute flavors of caramel, rum and vanilla. The vanilla flavors will dissipate with aging. Usage: Recommended use is 1/2 to 1 pound for 5 gallons, some recipes call for up to 2 pounds. Rice syrup solids are a granulated powder adjunct, like corn sugar or maltodextrin. Rice solids are used to lighten beer and add body, rice flavor, and fermentable sugars. They are used extensively in light lagers all around the world, including Budweiser, Coors, and Miller. Turbinado Turbinado sugar is also known as Raw Sugar. It is a sugar cane extract made by steaming unrefined raw sugar. The result is similar in appearance to brown sugar, but paler. As a brewing adjunct, it is generally used in darker beers and in some Belgianstyle beers. Most of it will ferment out, so it will not contribute much to the body of the beer. However, the light brown color will affect the color of the beer. Note: Some of the descriptions in the above tables come from Austin Homebrew Supply who sells each of these ingredients.