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BrewUnited's Grain Database

Use the data below on various malts to help you formulate your beer recipes. If you are unsure what a column represents, click here for descriptons.

GrainOriginMash?ColorPowerPotentialMax %Notes
Acid MaltGermanyX301.02710Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention.

Acidulated (Weyermann)Germany 1.801.03010Used in Germany to lower PH levels without resorting to chemicals. Lowers mash pH levels, lightens color, improves flavor stability.

Acidulated MaltGerman 3.400.0000

Amber MaltUnited KingdomX22201.03520Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavor - so limit use. Low diastatic power so must be mashed with well modified malts.

Aromatic MaltBelgiumX26291.03610Provides a very strong malt flavor and aroma to your beer.

Barley, FlakedUSX1.701.03220Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.

Barley, RawUSX201.02815Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.

Barley, RoastedUS 30001.02510Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

Barley, TorrefiedUSX1.701.03640Raw barley that has been "popped" open to open kernels Used in place of raw barley for faster conversion and higher yields. High in haze producing protein

Belgian Debittered Black Malt 55001.0100

Biscuit MaltBelgianX2361.03610Use for English ales, brown ales and porters. Adds a biscuit like flavor and aroma. Can be used as a substitute for toasted malt.

GrainOriginMash?ColorPowerPotentialMax %Notes
Black (Patent) MaltUS 50001.02510Dark color and dry roasted flavor characteristic of Stouts and Porters Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts.

Black Barley (Briess)US 50001.032100

Black Barley (Stout)US 50001.02510Unmalted barley roasted at high temperature to create a dry, coffee like flavor. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley

Blackprinz MaltUS 50001.02510Dark color and dry roasted flavor characteristic of Stouts and Porters Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts.

Blackprinz Malt (Briess)US 50001.03310Dehusked Black Malt, similar to Weyermann CARAFA® Special. Very delicate roasted flavors. No astrigent or bitter aftertaste. Color: 500 L

Brewers Malt 6-Row (Briess)US 1.81601.036100Flavor:Mild Grainy Malty More husk than 2-row, well suited for high adjunct brewing

British Crystal 50-60L 5500.0000

Brown MaltUnited KingdomX6501.03210Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

BrumaltGermanyX2301.03310Dark German malt developed to add malt flavor of Alt, Marzen and Oktoberfest beers. Helps create authentic maltiness without having to do a decoction mash. Rarely available for homebrewers.

Cara-Pils/DextrineUS 201.03320Significantly increases foam/head retention and body of the beer. Also sold under the names "Dextrine" and "Cara-Foam"

CaraamberUS 3001.03520Adds body, color and improves head retention. Also called "Crystal" malt.

GrainOriginMash?ColorPowerPotentialMax %Notes
CaraaromaGermany 13001.03515Very dark crystal malt - similar to a crystal 120 or Caramunich 120 malt. Adds strong caramel flavor, red color, and malty aroma.

Carafa IGermany 33701.0325Used to intensify aroma and color in dark, Munich beers and stouts.

Carafa I (Weyermann)Germany 32001.0365Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma.

Carafa IIGermany 41201.0325Used to intensify aroma and color in dark, Munich beers and stouts.

Carafa IIIGermany 52501.0325Dark color and aroma - used in some German beers

Carafa Special I (Weyermann)Germany 32001.0365Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma. De-husked, smoother tasting

Carafa Special II (Weyermann)Germany 41501.0365De-husked chocolate malt for a smoother flavor. Adds body, color, aroma. Dark beers, Alts, Bockbiers

Carafa Special II (Weyermann)Germany 41501.0365De-husked chocolate malt for a smoother flavor. Adds body, color, aroma. Dark beers, Alts, Bockbiers

Carafa Special II (Weyermann)Germany 41501.0365De-husked chocolate malt for a smoother flavor. Adds body, color, aroma. Dark beers, Alts, Bockbiers

CarafoamUS 201.03320Significantly increases foam/head retention and body of the beer. Also sold under the names "Dextrine" and "Cara-Pils (TM)"

CaraHellGerman 1100.0000

GrainOriginMash?ColorPowerPotentialMax %Notes
Caramel / Crystal 60LAmerican 6000.0000

Caramel / Crystal 60LAmerican 6000.0000

Caramel Malt - 120L (Briess)US 12001.0320Pronounced Caramel, Burnt Sugar, Raisiny, Prunes Deep Red Color 3-15% in Amber &Red beers. 10-15% in Bock 7-15% in Dark beers 10-15% in Porter &Stout

Caramel Malt - 120L (Briess)US 12001.0320Pronounced Caramel, Burnt Sugar, Raisiny, Prunes Deep Red Color 3-15% in Amber &Red beers. 10-15% in Bock 7-15% in Dark beers 10-15% in Porter &Stout

Caramel Malt - 80L 6-Row (Briess)US 8001.0330Pronounced Caramel, Slight Burnt Sugar, Raisniny, PruneRed to Deep Red3-15% in Amber and Red beers.10-15% in Bock beers.7-15% in Dark beers.10-15% in Porter and Stout.

Caramel Wheat MaltGermany 4601.03515Caramel wheat malt - emphasizes wheat malt aroma and adds color to the beer. Popular for Dunkelweizens. Also known as Carawheat -- which is a registered trademark of Wyermann Malting.

Caramel/Crystal Malt - 10LUS 1001.03520Adds body, color and improves head retention. Also called "Crystal" malt.

Caramel/Crystal Malt - 150LUS 15001.03520Adds body, color and improves head retention. Also called "Crystal" malt.

Caramel/Crystal Malt - 15LUS 1501.03520Adds body, color and improves head retention. Also called "Crystal" malt.

Caramel/Crystal Malt - 20LUS 2001.03520Adds body, color and improves head retention. Also called "Crystal" malt.

Caramel/Crystal Malt - 30LUS 3001.03520Adds body, color and improves head retention. Also called "Crystal" malt.

GrainOriginMash?ColorPowerPotentialMax %Notes
Caramel/Crystal Malt - 40LUS 4001.03420Adds body, color and improves head retention. Also called "Crystal" malt.

Caramel/Crystal Malt - 60LUS 6001.03420Adds body, color and improves head retention. Also called "Crystal" malt.

Caramel/Crystal Malt - 80LUS 8001.03420Adds body, color and improves head retention. Also called "Crystal" malt.

Caramel/Crystal Malt - 90LUS 9001.03420Adds body, color and improves head retention. Also called "Crystal" malt.

Caramel/Crystal Malt -120LUS 12001.03320Adds body, color and improves head retention. Also called "Crystal" malt. Very Dark

Caramunich I (Weyermann)Germany 34.501.03610German crystal malt. Adds maltiness, flavor, color and aroma.

Caramunich I (Weyermann)Germany 5101.03610German crystal malt. Adds maltiness, flavor, color and aroma.

CaraMunich IIIGerman 5700.0000

Caramunich III (Weyermann)Germany 7101.03710German crystal malt. Adds maltiness, body, aroma and color.

Caramunich III (Weyermann)Germany 7101.03710German crystal malt. Adds maltiness, body, aroma and color.

Caramunich III (Weyermann)Germany 7101.03710German crystal malt. Adds maltiness, body, aroma and color.

GrainOriginMash?ColorPowerPotentialMax %Notes
Caramunich III (Weyermann)Germany 7101.03710German crystal malt. Adds maltiness, body, aroma and color.

Caramunich MaltBelgium 5601.03310Caramel, copper colored malt. Used in Belgian ales and German bocks.

Carapils (Briess)US 1.501.0340FLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu

Carapils (Briess)US 1.501.0340FLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu

Carapils (Briess)US 1.501.0340FLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu

Carapils (Briess)US 1.501.0340FLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu

Carapils (Dextrine Malt)American 1.800.0000

Carapils 6-Row (Briess)US 1.301.0340FLAVOR: NoneCOLOR: NoneITEM NUMBERS AND PACKAGING OPTIONSadds body, foam retention, and beer stability without influencing color or flavor.non-fermentables to balance body and flavor of dark beersLow usage of 1-5% will help achieve desired resu

CararedUS 2001.03520Adds body, color and improves head retention. Also called "Crystal" malt.

Caravienne MaltBelgium 2201.03410Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales.

CHÂTEAU SPELTBelgium 3.5501.0000Features: Château Spelt is a pale, well-modified type of malt. Made from a hard-grained species of wheat (heirloom wheat), it has a higher protein level when compared to other wheat malts. Characteristics: Château Spelt malt imparts a sweet nutty flavor, adds a spicy aroma and an earthy character to your beer. Great for Belgian Saison and Wheat beer styles. Usage: Belgian saison, wheat beers, special beers. 3 –7 EBC (European Brewing Convention) 1.7 –3.2 °L (Lovibond) Moisture % 6.0 Extract (dry basis) % 79 Wortcolour EBC (°L) 3 (1.7) -7 (3.2) Total Protein (dry malt) % 17.0

GrainOriginMash?ColorPowerPotentialMax %Notes
CHÂTEAU SPELTBelgium 3.5501.0000Features: Château Spelt is a pale, well-modified type of malt. Made from a hard-grained species of wheat (heirloom wheat), it has a higher protein level when compared to other wheat malts. Characteristics: Château Spelt malt imparts a sweet nutty flavor, adds a spicy aroma and an earthy character to your beer. Great for Belgian Saison and Wheat beer styles. Usage: Belgian saison, wheat beers, special beers. 3 –7 EBC (European Brewing Convention) 1.7 –3.2 °L (Lovibond) Moisture % 6.0 Extract (dry basis) % 79 Wortcolour EBC (°L) 3 (1.7) -7 (3.2) Total Protein (dry malt) % 17.0

CHÂTEAU SPELTBelgium 3.5501.0000Features: Château Spelt is a pale, well-modified type of malt. Made from a hard-grained species of wheat (heirloom wheat), it has a higher protein level when compared to other wheat malts. Characteristics: Château Spelt malt imparts a sweet nutty flavor, adds a spicy aroma and an earthy character to your beer. Great for Belgian Saison and Wheat beer styles. Usage: Belgian saison, wheat beers, special beers. 3 –7 EBC (European Brewing Convention) 1.7 –3.2 °L (Lovibond) Moisture % 6.0 Extract (dry basis) % 79 Wortcolour EBC (°L) 3 (1.7) -7 (3.2) Total Protein (dry malt) % 17.0

Chocolate (Briess)US 35001.0350FLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter &Stout The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts & other Dark

Chocolate (Dingemans)Belgium 34001.03050

Chocolate MaltUS 35001.02810Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

Chocolate MaltUnited Kingdom 45001.03410Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

Chocolate Malt (Muntons)US 38501.02810Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

Chocolate Malt (Muntons)US 38501.02810Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

Chocolate Malt (Thomas Fawcett)United Kingdom 50801.03410Dark chocolate malt from the UK. Adds strong coffee flavor to your beer.

Chocolate Malt, PaleUS 22501.02810Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. Lighter than normal chocolate malt.

Chocolate Rye MaltGermany 25001.0315Primarily used for color and aroma in top-fermented specialty beers.

GrainOriginMash?ColorPowerPotentialMax %Notes
Chocolate Wheat MaltGermany 40001.0335Intensifies aroma and color in top-fermented beers such as dark wheat beers.

Corn - Yellow, Flaked (Briess)US 1.301.0390produce a beer with a mild, less malty flavor produce a drier, more crisp beer. APPLICATIONS Use up to 40% as a cereal adjunct in the total grist

Corn - Yellow, Flaked (Briess)US 1.301.0390produce a beer with a mild, less malty flavor produce a drier, more crisp beer. APPLICATIONS Use up to 40% as a cereal adjunct in the total grist

Corn, FlakedUSX1.301.03740Generally a neutral flavor, used to reduce maltiness of beer Produces beer with a milder, less malty flavor Uses: Primarily for light Bohemian and Pilsner lagers

Crisp Crystal 77LUS 7701.03420Adds body, color and improves head retention. Also called "Crystal" malt.

Crystal 40, 2-Row, (Great Western)US 4001.03225Crystal 40 (35-45°L)A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.

Crystal 60, 2-Row, (Great Western)US 6001.03215Crystal 60 (55-65°L) Similar to C40 but with a more extensive roasting to a target color of 60° ASBC. Has a more pronounced caramel flavor to coincide with the color.

Crystal 60, 2-Row, (Great Western)US 6001.03215Crystal 60 (55-65°L) Similar to C40 but with a more extensive roasting to a target color of 60° ASBC. Has a more pronounced caramel flavor to coincide with the color.

Crystal 60LUnited Kingdom 6000.0000

Crystal 70/80LUnited Kingdom 751201.03520

Crystal Malt - 60L (Thomas Fawcett)United Kingdom 6001.03410Caramel or crystal malt from Thomas Fawcett. Adds Toffee caramel flavor. Improves head retention and body.

GrainOriginMash?ColorPowerPotentialMax %Notes
Crystal Malt - 60L (Thomas Fawcett)United Kingdom 6001.03410Caramel or crystal malt from Thomas Fawcett. Adds Toffee caramel flavor. Improves head retention and body.

Crystal, Dark (Simpsons)UK 8001.03510Contributes a strong reddish hue to milds, brown ales, and other dark beers. The long kilning of this malt imparts a roasty edge on top of the malty sweetness of a crystal malt.

Crystal, Extra Dark (Simpsons)UK 16001.03510Very dark English crystal malt with deep amber color and burnt sugar and dark fruit flavors.

Crystal, Medium (Simpsons)UK 5501.03520Versatile English crystal malt imparts a rich gold to copper-red color and caramel flavor and increases foam stability.

Crystal, Medium (Simpsons)UK 5501.03520Versatile English crystal malt imparts a rich gold to copper-red color and caramel flavor and increases foam stability.

English Crystal, 50-60 L 5501.0340

Floor-Malted Bohemian PilsnerGerman 1.800.0000

Golden Promise (Simpsons)UK 21201.038100Great base malt that produces a sweet and clean wort. An integral ingredient in Scottish ales and lagers.

Home Roasted PilsnerFlorida 20001.03010Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.

Home Toasted/Roasted Munich MaltUnited Kingdom 2701.03310Toasted in oven at 350 degrees for 30 minutes

Home Toasted/Roasted Munich MaltUnited Kingdom 2701.03310Toasted in oven at 350 degrees for 30 minutes

GrainOriginMash?ColorPowerPotentialMax %Notes
Honey MaltCanadaX2501.03710Intensely sweet - adds a sweet malty flavor sometimes associated with honey. Also called Brumalt.

Honey Malt (Gambrinus)Canada 25501.03820This malt is similar in style to German “brumalt”, but it really doesn’t compare to any other malt with its honey-like taste and residual sweetness. Best used in brown ales, porters, and stouts.

Kolsch MaltGermanyX4.5601.037100For brewing Kolsch-type beers. This malt is produced only in the Cologne region of Germany.

Lager MaltX21001.038100Very light lager malt used to make Pilsners, Lagers and other light beers. May be used as a base malt.

Light Roasted Barley (Briess)US 30001.0330FLAVOR: Coffee, Intense Bitter COLOR: Red to Deep Brown Use 3-7% for coffee flavor in Porter and Stout Use 2-5% in Nut Brown Ales. Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color.

Maris Otter (Crisp)United Kingdom 4501.038100Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.

Maris Otter (Crisp)United Kingdom 4501.038100Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.

Maris Otter Ale Malt 400.0000

Maris Otter Malt (Muntons)United Kingdom 3621.036100Muntons Maris Otter malt is a 2-row winter variety of barley specially bred for use in the brewing industry. It has a low nitrogen content and high quality malt characteristics which give beers a lush, full flavor profile. It is generally regarded as having a more rich maltiness than standard American 2-row varieties that have been bred specifically for yield. Plump kernels with good husks for filtration, Maris Otter has a breadiness that goes well in British style ales, but may be used in any recipe where more malt character and a more rounded flavor are desired.

Maris Otter PaleUnited Kingdom 3.7500.0000

Melanoiden MaltGermanyX20101.03715Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor.

GrainOriginMash?ColorPowerPotentialMax %Notes
Melanoidin (Weyermann)Germany 2701.03720Red colored malt that improved head retention and stability. Used in red lagers, ales, dark beers. Intense red colour and malty aroma.

Melanoidin (Weyermann)Germany 3001.03720Red colored malt that improved head retention and stability. Used in red lagers, ales, dark beers. Intense red colour and malty aroma.

MFB PilsenFrance 1.81201.036100

Mild MaltUnited KingdomX4531.037100Also called "English Mild" - a light specialty malt used in Brown Ales

Munich (BestMälz)Germany 7.61421321501.035100BEST Munich intensifies the color of the beer. It emphasizes the malt aroma of dark beer in an exciting way. It forms an excellent enzyme-rich foundation for all color-intensive beer styles. This malt is produced using a special malting process designed to bring out certain desirable qualities, such as high solubility.

Munich 10L (Briess)US 7401.035100FLAVOR: Robust MaltyCOLOR: Golden to Orange HuesAdds a pronounced malty flavor without adding non-fermentables or affecting foam.Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews.

Munich 10L (Briess)US 10401.035100FLAVOR: Robust Malty COLOR: Golden to Orange Hues Adds a pronounced malty flavor without adding non-fermentables or affecting foam. Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews.

Munich 10L (Gambrinus)US 10501.03580Malty-sweet flavor characteristic and adds a slight orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers

Munich Dark (BestMälz)Germany 12.69035531501.035100BEST Munich Dark gives a pleasant full-bodied and malty flavor. The impact when using this darker malt is similar to BEST Munich: the color is even more intensified, the malt aroma is strengthened. Enzyme richness of this malt offers opportunities for brewing strongly colored beers. The production process for this malt is similar to the lighter variant of our BEST Munich.

Munich I (Weyermann)Germany 7.1501.038100Light Munich malt. May be used as a base for many German beer styles. Fest beers, bocks, ales. Enhances malty flavour and aroma

Munich I (Weyermann)Germany 751.0001Light Munich malt. May be used as a base for many German beer styles. Fest beers, bocks, ales. Enhances malty flavour and aroma

GrainOriginMash?ColorPowerPotentialMax %Notes
Munich LightGerman 600.0000

Munich MaltGermanyX9721.03780Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers

Munich Malt (Great Western)Canada 9901.037100This mellow kilned malt is ideal where unique malt flavor and rich aroma, is sought.

Munich Malt - 10LUSX10501.03580Malty-sweet flavor characteristic and adds a slight orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers

Munich Malt - 20LUSX20251.03580Malty-sweet flavor characteristic and adds a orange to deep orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers

Munich Malt, Light (Weyermann)Germany 5.5721.03780Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers

Munich Malt, Light (Weyermann)Germany 5.5721.03780Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers

Oats, FlakedUSX101.03730Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized

Oats, Flaked (toasted)USX1501.03730Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized

Oats, Golden Naked (Simpsons)UK 1001.03215This unique product from Simpsons has a special, sweet berry-nut flavor. Used at a rate of 4-15% of total grist by weight, Golden Naked Oats will deliver a deep golden hue with light caramel flavors to the finished beer as well as a creamy, satin finish.

Oats, MaltedUSX101.03710Malted oats. Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.

GrainOriginMash?ColorPowerPotentialMax %Notes
Pale 2-RowAmerican 1.800.0000

Pale 2-RowAmerican 1.800.0000

Pale 2-RowAmerican 1.800.0000

Pale 6-RowAmerican 1.800.0000

Pale Ale MaltUSX3.5851.036100A US alternative to British or Belgian pale ale malts. Slightly darker than 2-row. Yields richer, maltier flavors than standard 2-row.

Pale Ale Malt 2-Row (Briess)US 3.5851.037100Flavor:MaltyColor Golden HuesCan be used as a base malt.More pronounced malty flavor than 2-Row Brewers Malt.Use with 2-Row Brewers Malt for rich malt flavor and additional color.

Pale Ale Malt 2-Row (Briess)US 3.5851.037100Flavor:Malty Color Golden Hues Can be used as a base malt. More pronounced malty flavor than 2-Row Brewers Malt. Use with 2-Row Brewers Malt for rich malt flavor and additional color.

Pale Ale Malt 2-Row (Briess)US 3.5851.037100Flavor:Malty Color Golden Hues Can be used as a base malt. More pronounced malty flavor than 2-Row Brewers Malt. Use with 2-Row Brewers Malt for rich malt flavor and additional color.

Pale Ale Malt, Full Pint (Great Western)US 2.251581.037100GWM Full Pint Malt (2.0-2.5L) A spring 2-row barley developed at Oregon State University (originally named BCD-47). Described as "very fermentable and having a very nice extract... Full Pint wort also tasted very good, pre and post boiled... a very pleasant and strong fresh salted popcorn note. A very positive clean sweetness as well, with no harshness or astringency... the fermented Full Pint beer was clean, slightly estery, a bit tart and bready."

Pale Ale Malt, Full Pint (Great Western)US 2.251581.037100GWM Full Pint Malt (2.0-2.5L) A spring 2-row barley developed at Oregon State University (originally named BCD-47). Described as "very fermentable and having a very nice extract... Full Pint wort also tasted very good, pre and post boiled... a very pleasant and strong fresh salted popcorn note. A very positive clean sweetness as well, with no harshness or astringency... the fermented Full Pint beer was clean, slightly estery, a bit tart and bready."

Pale ChocolateUK 22501.02810Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

GrainOriginMash?ColorPowerPotentialMax %Notes
Pale Chocolate MaltUK 25001.03310

Pale Malt (2 Row) BelgianBelgiumX3601.037100Base malt for all beer styles Higher potential yield than US, English equivalent pale ale malts

Pale Malt (2 Row) UKUnited KingdomX3451.036100Base malt for all English beer styles Lower diastatic power than American 2 Row Pale Malt

Pale Malt (2 Row) USUSX21201.036100Base malt for all beer styles

Pale Malt (2 Row), NW PaleUS 21401.036100Base malt for all beer styles

Pale Malt (6 Row) USUSX21501.035100Base malt for all beer styles

Pale Malt, Golden PromiseUnited KingdomX2.5701.037100Malt from a traditional barley variety grown in Scotland. Golden Promise produces a mellow wort, with a sweet, clean flavor. This base malt is a must for authentic Scottish ales, great for English styles as well.

Pale Malt, Golden Promise (Thomas Fawcett)United Kingdom 31201.038100Floor malted spring barley from the UK. Suitable base male for all types of ales.

Pale Malt, HalcyonUnited KingdomX2.5701.037100 Halcyon Pale Ale Malt is considered to be one of the last remaining traditional English Pale Malts. Adds a degree of biscuit flavor to the beer. Brighter and lighter in flavor than Pearl, Halcyon is a great malt for the production of Real Ales. It tends to produce a less sweet wort than Maris Otter.

Pale Malt, Maris OtterUnited KingdomX31201.038100Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.

Peat Smoked MaltUnited KingdomX2.801.03420Robust smoky malt that provides a smoky flavor. Used in scottish ales and wee heavy ales.

GrainOriginMash?ColorPowerPotentialMax %Notes
Pilsen (BestMälz)Germany 1.52284263291.036100BEST Pilsen Malt gives beer a fresh and rounded taste. It is used for all types of beers based on basically barley malt. It forms an excellent “light” and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, light color and high enzymatic activity. BEST Pilsen Malt is also available in organic quality.

Pilsen (BestMälz)Germany 1.52284263291.036100BEST Pilsen Malt gives beer a fresh and rounded taste. It is used for all types of beers based on basically barley malt. It forms an excellent “light” and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, light color and high enzymatic activity. BEST Pilsen Malt is also available in organic quality.

Pilsen (BestMälz)Germany 1.52284263291.036100BEST Pilsen Malt gives beer a fresh and rounded taste. It is used for all types of beers based on basically barley malt. It forms an excellent “light” and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, light color and high enzymatic activity. BEST Pilsen Malt is also available in organic quality.

Pilsen (BestMälz)Germany 1.52284263291.036100BEST Pilsen Malt gives beer a fresh and rounded taste. It is used for all types of beers based on basically barley malt. It forms an excellent “light” and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, light color and high enzymatic activity. BEST Pilsen Malt is also available in organic quality.

Pilsen (BestMälz)Germany 131.0001BEST Pilsen Malt gives beer a fresh and rounded taste. It is used for all types of beers based on basically barley malt. It forms an excellent “light” and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, light color and high enzymatic activity. BEST Pilsen Malt is also available in organic quality.

Pilsen (Dingemans)Belgium 1.6901.037100

Pilsen (Dingemans)Belgium 1.6901.037100

Pilsen (Dingemans)Belgium 1.6901.037100

Pilsner (2 Row) BelgianBelgiumX21051.036100Belgian base malt for Continental lagers

Pilsner (2 Row) GermanGermanyX21101.037100German base for Pilsners and Bohemian Lagers

Pilsner (2 Row) UKUnited KingdomX1601.036100Pilsner base malt

GrainOriginMash?ColorPowerPotentialMax %Notes
Pilsner (Weyermann)Germany 1.71101.038100Pilsner base malt for all pilsners, lagers. Highly modified malt.

Pilsner (Weyermann)Germany 1.71101.038100Pilsner base malt for all pilsners, lagers. Highly modified malt.

Pilsner (Weyermann)Germany 1.71101.038100Pilsner base malt for all pilsners, lagers. Highly modified malt.

Pilsner (Weyermann)Germany 1.71101.038100Pilsner base malt for all pilsners, lagers. Highly modified malt.

Pilsner (Weyermann)Germany 1.71101.038100Pilsner base malt for all pilsners, lagers. Highly modified malt.

Pilsner (Weyermann)Germany 1.71101.038100Pilsner base malt for all pilsners, lagers. Highly modified malt.

Pilsner (Weyermann)Germany 1.71101.038100Pilsner base malt for all pilsners, lagers. Highly modified malt.

Pilsner (Weyermann)Germany 1.71101.038100Pilsner base malt for all pilsners, lagers. Highly modified malt.

Pilsner (Weyermann)Germany 1.71101.038100Pilsner base malt for all pilsners, lagers. Highly modified malt.

Pilsner Malt (Avangard)Germany 3.52201.037100

Pilsner Malt (Avangard)Germany 3.52201.037100

GrainOriginMash?ColorPowerPotentialMax %Notes
Pilsner Malt (Avangard)Germany 1.7671.037100Highly-modified, it has been reported that brewers tend to get excellent efficiency out of this malt. It produces beers with a nice light golden color. Avangard pilsner malt can be used in a range of different styles and in any beer that calls for pilsner malt.

Pilsner malt, 300 degrees for 25 minutesUS 20251.03580Malty-sweet flavor characteristic and adds a orange to deep orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers

Pilsner malt, 400 degrees for 50 minutesUS 20001.02810Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

RedX (BestMälz)Alemanha 15.22842642501.036100BEST Red X malt is specially created for brewing red-tinted beers. You can use BEST Red X for up to 100% of your grain bill – no other malt is required. Offering exceptional reliability and optimal processability, BEST Red X can be employed to brew consistently fiery beers with intense reddish hues. Its full-bodied flavor and attractive, unique color coupled with easy han-dling in the brewery make BEST Red X the best choice for creating a broad range of new beers, such as red-tinted wheat beers. As with all BEST malts, BEST Red X is produced using a special malting procedure exclusively from two-rowed spring malting barley from recognized and thor-oughly tested barley varieties.

RedX (BestMälz)Germany 15.22842642501.036100BEST Red X® has been invented for brewing red-tinted beers. You can use BEST Red X® for up to 100% of your grain bill - no other malt is required. Offering exceptional reliability and optimal processability, BEST Red X® can be employed to brew consistently fiery beers with intense reddish hues. Its full-bodied flavor and attractive, unique color coupled with easy handling in the brewery, make BEST Red X® the best choice for creating a broad range of new beers, such as red-tinted wheat beers.

Rice, FlakedUSX101.03225Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners

Rice, Flaked (Briess)US 101.0320Use up to 40% as a cereal adjunct

Roasted BarleyUS 30001.02510Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

Roasted BarleyUS 30000.00010Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

Roasted BarleyUS 50001.02510Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

Roasted BarleyUS 30001.02510Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

GrainOriginMash?ColorPowerPotentialMax %Notes
Roasted BarleyUS 30001.02510Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

Roasted BarleyUS 30001.02510Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

Roasted BarleyUnited Kingdom 55000.0000

Roasted BarleyUS 30001.02510Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

Roasted BarleyUS 30001.02510Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

Roasted BarleyUS 30001.02510Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

Rye MaltUSX4.7751.02915Adds a dry, crisp character to the beer. Yields a deep red color, and a distinctive rye flavor Must limit to 10-15% of the mash as it tends to produce "stuck" mashes.

Rye, FlakedUSX201.03610Imparts a dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye.

Rye, Flaked (Briess)US 4.601.0330Use up to 40% as a cereal adjunct in the total grist to create Rye Beer. Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes.

Rye, Flaked (toasted)USX1001.03610Imparts a more intendse dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye.

Simpson Golden Promise 200.0000

GrainOriginMash?ColorPowerPotentialMax %Notes
Smoked MaltGermanyX901.037100Malt that has been smoked over an open fire. Creates a distinctive "smoked" flavor and aroma. Used primarily for German Rauchbier but can also be added to Brown Ales and Porters.

Special B (Castle Malting)Belgien 152.28426401.03510Mycket speciell belgisk karkellmalt.Ger en djupt röd till mörkt brun-svart färg och fylligare kropp, unik rik maltig smak och arom av russin, nötter och plommon. Används tex till Abbey Ales.

Special B (Dingemans)Belgium 147.501.03020

Special B MaltBelgium 18001.03010Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.

Special RoastUSX5061.03310Use for English ales, nut brown ales and porters. Adds a toasted, biscuit like flavor and aroma

Thomas Fawcett Maris OtterUnited Kingdom 31201.037100Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.

Toasted MaltUnited KingdomX2701.03310Toasted malt can be made at home by toasting pale malted barley for 10-15 minutes at 350 F. Similar to Biscuit or Victory malt - this malt adds reddish/orange color and improved body without sweetness. Toasted flavor. Mashing required to avoid haze.

Triticale, Flaked 200.000100

Two-Row Pale MaltPale Moon, Alamosa CO 31501.037100Batch from Craft Maltster in Texas - Blacklands Malt

Victory MaltUSX25501.03415Toasted malt that adds a "Biscuit" or toasted flavor to English ales. Use for: Nut brown ales, porters

Vienna (BestMälz)Germany 4.06091372201.035100BEST Vienna deepens the light and brilliant color of the beer and creates a pleasant, full-bodied and malty taste. Selected malting barley is used to produce the malt and it is created according to a special malting process. This malt has a high enzymatic potential.

GrainOriginMash?ColorPowerPotentialMax %Notes
Vienna MaltGermanyX3.5501.03690Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt Imparts a golden to orange color to the beer.

Vienna Malt (Avangard)Germnay 3501.038100Darker than pale malt, Vienna malt is a great base malt that contributes golden colors and biscuity, malty flavors.

Vienna Malt (Briess)US 3.51301.036100FLAVOR: Malty, Very Slight Biscuit Can be used as a base malt Use with Caramel Malts to produce malty red and amber beers.

Vienna Malt (Briess)US 3.51301.036100FLAVOR: Malty, Very Slight Biscuit Can be used as a base malt Use with Caramel Malts to produce malty red and amber beers.

Vienna Malt (Weyermann)Germany 3501.038100Vienna base malt - used in many continental beer styles. Full bodied, golden color.

Vienna Malt (Weyermann)Germany 3501.038100Vienna base malt - used in many continental beer styles. Full bodied, golden color.

Vienna Malt (Weyermann)Germany 3501.038100Vienna base malt - used in many continental beer styles. Full bodied, golden color.

Vienna Malt (Weyermann)Germany 3501.038100Vienna base malt - used in many continental beer styles. Full bodied, golden color.

Vienna Malt (Weyermann)Germany 3501.038100Vienna base malt - used in many continental beer styles. Full bodied, golden color.

Wheat - White Malt (Briess)US 2.31451.039100FLAVOR: Creamy, Sweet, Malty, Wheat, Floury Imparts malty flavor not obtainable from raw wheat. Use with rice hulls to improve lautering and help prevent stuck mash. White Wheat Malt contributes to foam production and foam stability.

Wheat Malt, BelBelgiumX2741.03760Malted wheat for use in Wheat beers

GrainOriginMash?ColorPowerPotentialMax %Notes
Wheat Malt, DarkGermanyX9101.03920Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.

Wheat Malt, GerGermanyX2951.03960Malted wheat base for use in all wheat styles

Wheat Malt, WhiteUSX2.41301.04060White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers

Wheat Malt, White (Rahr)U.S. 41301.03950It’s a great base malt for any style wheat beer. It has a doughy, malty, bready flavor and aroma, with white wheat having a slightly milder wheat flavor than red wheat. High protein levels in wheat lend a fullness of body and excellent head retention, but can lead to difficulty sparging. Use small amounts to enhance foam, or use up to 50% of the grist. Recommend incorporating rice hulls to prevent a stuck sparge when using greater than 25%.

Wheat, FlakedUSX1.601.03540Flaked wheat adds to increased body and foam retention Used in place of raw or torrified wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body Examples: Belgian White beer, Wit

Wheat, RoastedGermanyX42501.02510Also called Chocolate Wheat Malt. Kilned raw wheat - adds a deep, dark brown color to dunkelweizens and other dark beer styles. Roasted, woody, charcoal or burnt toast flavor depending on degree of roasting.

Wheat, TorrifiedUSX1.701.03640Unmodified wheat that has been "popped" to open the kernels Used primarily in place of raw wheat when making Belgian White and Wit Faster conversion and higher yield than raw wheat Protein rest recommended when mashing

White WheatAmerican 2.800.0000

White WheatAmerican 2.800.0000

White Wheat MaltUS 2.41301.04060White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers

White Wheat MaltUS 2.41301.04060White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers

GrainOriginMash?ColorPowerPotentialMax %Notes
White Wheat MaltUS 2.41301.04060White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers

White Wheat MaltUS 2.41301.04060White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers

White Wheat MaltUS 2.41301.04060White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers

White Wheat MaltUS 2.41301.04060White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers

White Wheat MaltUS 2.41301.04060White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers

White Wheat MaltUS 2.41301.04060White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers



Mash? - if this column contains an "X", this grain must be mashed in order to provide any benefit to the beer. Grains without this designation may be used for color/flavor purposes via a simple steep.

Color - the lovibond rating of the grain, expressed in SRM units.

Power - this is the enzymatic power of the grain itself; it is the ability of the grain to break down starches into simpler (fermentable) sugars during mashing. A rating of ~35 indicates that the grain is self converting. Lower numbers (such as crystal malts, which have no diastatic power whatsoever) indicate grains that must "borrow" power from other grains that have an excess (most often, from a base grain such as pale malt, pilsner malt, etc).

Potential - the potential amount of specific gravity points that this grain can yield, assuming a ratio of one pound of grain to one gallon of water. For example, pale malt (2 row) has a potential rating of 1.03634. If you brewed a give gallon batch of beer with five pounds of pale malt, you would have a potential gravity of roughly 1.036. Of course, potential is then modified by your own brewhouse efficiency, which usually runs somewhere in the 60% - 80% range (depending on your setup, gear, and methods).

Max % - the maximum recommended percentage of this grain in your total grain bill.








Data courtesy of BeerSmith. For the record, BeerSmith is perhaps the best $27 I ever spent in brewing.