Grains

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0 height="100%"><tr> <td valign="top" width=200 BGCOLOR="#FFFF66" TEXT="#080000"> <div> <IMG SRC="0577cb00.png" border=0 width="124" height="176" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> The place where <I><B><U>YOU</U></B></I> make the difference.</div> <bR> <div> 125-A Stanley St.</div> <div> Brantford, Ontario</div> <div> N3S 6N1</div> <div> (519) 753-2962</div> <div> fax (519) 753-8584</div> <div> <A HREF="mailto:byobreweries@rogers.com" TARGET="_top" TITLE="mailto:byobreweries@rogers.com"><U>byobreweries@</U></A><A HREF="mailto:byobreweries@rogers.com" TARGET="_top" TITLE="mailto:byobreweries@rogers.com"><U>rogers.com</U></A></div> <div> <TABLE BORDER="0" CELLPADDING="2" CELLSPACING="1" WIDTH="153" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 189 WIDTH="71"><div> <A HREF="id16.htm" TARGET="_top" TITLE="Beer Brewing Information"><U><IMG SRC="053437e0.gif" border=0 width="67" height="126" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></U></A></div> <div> <A HREF="id16.htm" TARGET="_top" TITLE="Beer Brewing Information"><U>Beer Brewing Information</U></A></div> </tD> <tD VALIGN=TOP WIDTH="71"><div> <A HREF="id3.htm" TARGET="_top" TITLE="Wine Brewing Information"><U><IMG SRC="058477e0.gif" border=0 width="71" height="126" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></U></A></div> <div> <A HREF="id3.htm" TARGET="_top" TITLE="Wine Brewing Information"><U>Wine Brewing Information</U></A></div> </tD> </tR> </TABLE></div> <div> <A HREF="id8.htm" TARGET="_top" TITLE="Contact Us"><U>Contact Us</U></A></div> <div> <A HREF="id21.htm" TARGET="_top" TITLE="Links"><U>Links</U></A></div> <bR> <div> Copyright 2002</div> <div>  BYO Breweries Inc</div> <bR> </td> <td valign="top" BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <B>Grains</B></div> <div> <A HREF="index.htm" TARGET="_top" TITLE="BYO Breweries Inc."><U><B>Home</B></U></A><B>, </B><A HREF="id16.htm" TARGET="_top" TITLE="Beer Brewing Information"><U><B>Beer Brewing</B></U></A><B>, </B><A HREF="id3.htm" TARGET="_top" TITLE="Wine Brewing Information"><U><B>Wine Brewing</B></U></A><B>, </B><A HREF="id8.htm" TARGET="_top" TITLE="Contact Us"><U><B>Contact Us</B></U></A><B>, </B><A HREF="id21.htm" TARGET="_top" TITLE="Links"><U><B>Links</B></U></A><B>, </B><A HREF="id29.htm" TARGET="_top" TITLE="Site Map"><U><B>Site Map</B></U></A></div> <DIV ALIGN="LEFT"></DIV> <div> <A HREF="id31.htm" TARGET="_top" TITLE="Wedding Information"><U><B>Wedding Information</B></U></A></div> <bR> <bR> <div> <A HREF="id4.htm" TARGET="_top" TITLE="Malts"><U>Malts</U></A>   |   <B>Grains</B>   |   <A HREF="id33.htm" TARGET="_top" TITLE="Adjuncts"><U>Adjuncts</U></A>   |   <A HREF="id22.htm" TARGET="_top" TITLE="Hops"><U>Hops</U></A>   |   <A HREF="id27.htm" TARGET="_top" TITLE="Beer Kits"><U>Beer Kits</U></A>   |   <A HREF="id6.htm" TARGET="_top" TITLE="More Information"><U>More Information</U></A></div> <bR> <bR> <div> Colour ratings (°L) are approximate. Every effort has been taken to ensure their accuracy, but malt batches vary. </div> <bR> <bR> <div> <B>PALE MALTS </B></div> <bR> <div> dried completely after malting, then kilned at relatively low temperature </div> <div> base malt for brewing all-grain beers: must be mashed </div> <div> high in enzymes (6-row higher than 2-row, North American 2-row higher than European 2-row) </div> <div> In beers with little specialty malt, European grains provide more complex palate and rounder flavour—very useful when trying to duplicate European styles </div> <div> all varieties are well modified </div> <bR> <div> <B>6-Row ; 1.8°L </B></div> <div> higher in enzymes than 2-row, making it useful with low-enzyme adjuncts; intended for high-adjunct American beers </div> <div> grainy flavour, rather than malty </div> <div> more husk than 2-row, so could be better for mashing with huskless grain (like wheat) </div> <div> high in protein, which can lead to increased trub as well as haze problems in finished beer </div> <div> many brewers feel 2-row is mellower </div> <bR> <div> <B>2-Row; 2°L </B></div> <div> good 'all-purpose' malt for brewing in a variety of styles </div> <bR> <bR> <div> <B>WHEAT MALTS</B><FONT SIZE="2" COLOR="#000000" FACE="Arial" ><B> </B></FONT></div> <div> huskless, so must be mashed with properly milled barley malt to avoid stuck run-off; a sparging aid such as oat hulls (see section 9, below) may be advisable </div> <div> grainy flavour; lighter flavour than barley malt </div> <div> more enzymes than barley malt, but slower to convert </div> <div> some beer styles (weizen, weiss, &c.) are made with large amounts of wheat malt (30–70%) </div> <div> high in protein, so beer with high percentage of wheat is likely to have a haze </div> <div> when used in small amounts (3–5 %), assists with head formation & retention </div> <div> mashing produces fermentables, but extract brewers can steep for flavour & aroma </div> <bR> <div> <B>Wheat; 2.5°L </B></div> <div> darker colour & heavier flavour than continental wheat malt; ideal for North American wheat beers </div> <div> less modified than continental wheat </div> <bR> <div> <B>HIGH-KILNED MALTS </B></div> <div> similar production to pale malts, but kilned at higher temperatures, giving deeper colour and more intense flavours & aromas </div> <div> retain sufficient enzymes to convert themselves but no adjuncts </div> <div> most can be used as malt in a recipe </div> <div> when used in conjunction with pale malt, even small quantities (10%) will increase flavour & complexity </div> <div> mashing produces fermentables, but extract brewers can steep for flavour & aroma </div> <bR> <div> <B>Munich; 6–6.6ºL </B></div> <div> higher diastatic power than US Munich (below), making it more suitable than US Munich for the production of beers that use large amounts of Munich malt (85% or more) </div> <div> gives deep colour and rich, full malt character </div> <div> use: Munich & Vienna lagers, bock (essential) </div> <bR> <bR> <bR> <div> <B>CRYSTAL MALTS </B></div> <div> produced by kilning damp, freshly malted barley at relatively high temperatures; during this process the starches first convert to sugars and then caramelize </div> <div> no diastatic power </div> <div> extensive colour range </div> <div> contributes variety of flavours (see below), increases body, improves head formation & retention </div> <div> no mashing required; ideal for extract brewers </div> <bR> <div> <B>Crystal, medium (Hugh Baird—UK); 60°L </B></div> <div> a good choice if you don't know which crystal malt to use </div> <div> contributes medium caramel flavour & colour, increased sweetness, some toffee character </div> <bR> <bR> <div> <B>ROASTED MALTS AND GRAINS </B></div> <div> produced by roasting pale malt (except roast barley, which is unmalted) </div> <div> no diastatic power </div> <div> in pale beers, darker varieties can be used in small quantities (25–50 grams / 23 litres) to give hint of brown/red to beer and to increase complexity of background flavours </div> <div> no mashing required; ideal for extract brewers </div> <bR> <div> <B>Roast barley; 300°L </B></div> <div> because it is unmalted, has a dry, sharp, bitter flavour with no sweetness </div> <div> distinct black colour, rather than brown-red of chocolate and black malts </div> <div> essential in stout; small amount ok in porter </div> <bR> <div> <B>Chocolate; 475°L </B></div> <div> gives dark beers smooth, toasted, nutty flavour; possesses some sweetness </div> <div> has a redder colour than other dark-roasted malts </div> <div> essential in porter, brown ale, mild; ok in stout </div> <bR> <div> <B>Black, aka black patent; 525°L</B> </div> <div> intense carbonized, burnt caramel, biscuity, woody flavour; intense aroma </div> <div> can be used in porter, stout </div> <div> best used for colour, rather than flavour, in amounts of 1 to 3% </div> <bR> <div> <B>ADJUNCT GRAINS </B></div> <bR> <div> <B>Flaked maize, aka flaked corn; 0.5°L </B></div> <div> grainy sweetness </div> <div> source of fermentable sugars, but contributes little flavour, colour, or aroma; must be mashed </div> <div> used in large amounts to lighten the body and flavour in some beer styles (mainly North American lager) </div> <div> nitrogen diluent, so use of even small quantities will help prevent chill haze </div> <bR> <div> <B>Flaked rice; 0.5°L</B> </div> <div> neutral flavour: allows malt flavour to come through while giving beer crisp, dry character </div> <div> source of fermentable sugars, but contributes little if any flavour, colour, or aroma; must be mashed </div> <div> used in large amounts to lighten the body and flavour in some beer styles (mainly North American lager) </div> <bR> <div> <B>Flaked barley; 2.2°L </B></div> <div> smooth, grainy flavour contributes little flavour, colour, or aroma </div> <div> can be steeped for use in extract brews </div> <div> produces tight, long-lasting head, increases body </div> <div> may produce chill haze, so usually only used in darker beers (especially stout) </div> </td> </tr></table></body>