Grains and Adjuncts Chart

Key: L = Degrees Lovibond, G = Gravity

Malt L G Decription

American Grains

Crystal Malt 10° 1.033-35 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

Crystal Malt 20° 1.033-35 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

Crystal Malt 30° 1.033-35 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

Crystal Malt 40° 1.033-35 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

Crystal Malt 60° 1.033-35 Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

Crystal Malt 80° 1.033-35 Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

Crystal Malt 90° 1.033-35 Pronounced caramel flavor and a red color. For stouts, porters and black beers.

Crystal Malt 120° 1.033-35 Pronounced caramel flavor and a red color. For stouts, porters and black beers.

Black Patent Malt 500° 1.026 Provides color and sharp flavor in stouts and porters.

Roasted Barley 300° 1.025 Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

Black Barley 525° 1.023-27 Imparts dryness. Unmalted; use in porters and dry stouts.

Chocolate Malt 350° 1.034 Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

Dextrin Malt (carapils) 1.5° 1.033 Balances body and flavor without adding color, aids in head retention. For any beer.

Pale Malt (Brewers 2-row) 1.8° 1.037-38 Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

Pale Malt (Brewers 6-row) 1.8° 1.035 Moderate malt flavor. Basic malt for all beer styles.

Munich Malt 10° 1.034 Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

Special Roast 50° 1.035 Provides a deep golden to brown color for ales. Use in all darker ales.

Vienna Malt 3.5-4° 1.035 Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

Victory Malt 25° 1.034 Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

Wheat Malt 2° 1.038 Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.