| 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 light red color. Use in red and amber ales |
| Crystal Malt | 60 | 1.033-35 | Sweet caramel flavor, deep golden to red color. For dark amber or 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 | 1.034 | Balances body and flavor without adding color, aids in head retention. For any beer. |
| Pale Malt (2-row) | 1.8 | 1.037-38 | Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles. |
| Pale Malt (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, Marzen 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. |
| White Wheat Malt | 2 | 1.037 | Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock. |
| Belgian Grains | |||
| Aromatic Malt | 20-26 | 1.036 | Imparts a big malt aroma. Use in brown ales, Belgian dubbels and triples. |
| Biscuit Malt | 23-25 | 1.035 | Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers. |
| Caramunich Malt | 56 | 1.033 | Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks. |
| Caravienne Malt | 21-22 | 1.034 | Belgian light crystal malt. Used in lighter Abbey or Trappist style ales. |
| Pale Ale Malt | 2.7-3.8 | 1.038 | Use as a base malt for any Belgian style beer with full body. |
| Pilsen Malt | 1.5 | 1.037 | Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales. |
| Special B Malt | 130-220 | 1.030 | Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers. |
| British Grains | |||
| Amber Malt | 35 | 1.032 | Roasted malt used in British milds, old ales, brown ales, nut brown ales. |
| Brown Malt | 65 | 1.032 | Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales. |
| Maris Otter Pale Malt | 3 | 1.038 | Premium base malt for any beer. Good for pale ales. |
| Pale Ale | 2.2 | 1.038 | Moderate malt flavor. Used to produce traditional English and Scottish style ales. |
| Lager Malt | 1.6 | 1.038 | Used to make light colored and flavored lagers. |
| Crystal Malt | 55-60 | 1.033-35 | Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales. |
| Dark Crystal Malt | 145-188 | 1.033-35 | Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales. |
| Mild Ale Malt | 2.3-2.7 | 1.037 | Dry, nutty malty flavor. Promotes body. Use in English mild ales. |
| Cara-Pils Dextrin | 10-14 | 1.033 | Adds body; aids head retention. For porters, stouts and heavier bodied beers. |
| Chocolate Malt | 395-475 | 1.034 | Nutty, toasted flavor, brown color. Use in porters, stouts, brown ales and dark lagers. |
| Black Patent Malt | 500-600 | 1.026 | Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers. |
| Peat Smoked Malt | 2.8 | 1.034 | Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies. |
| Roasted Barley | 500 | 1.025 | Dry, roasted flavor, amber color. For stouts, porters, and Scottish ales. |
| Toasted Pale Malt | 25 | 1.038 | Imparts nutty flavor and aroma. Use in IPAs and Scottish ales. |
| Wheat Malt | 2 | 1.038 | Light flavor, creamy head. For wheat beers, stouts, dopplebocks and alt beers. |
| Torrified Wheat | 1-1.5 | 1.036 | Puffed wheat created by hight heat. Use in pale ales, bitters and milds. |
| German Grains | |||
| Acidulated (Sauer) Malt | 1.7-2.8 | 1.033 | High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats. |
| Carafa I | 300-340 | 1.038 | Gives a deep aroma and color to dark beers, bocks, stout, alt and schwarzbier. |
| Carafa II | 375-450 | 1.038 | Carafa I, II and III also are available de-husked. Adds aroma, color and body. |
| Carafa III | 490-560 | 1.038 | |
| Chocolate Wheat Malt | 375-450 | 1.038 | Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter. |
| Chocolate Rye Malt | 190-300 | 1.030 | Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale. |
| CaraHell Malt (light crystal) | 8-12 | 1.033-35 | For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest. |
| CaraMunich Malt I | 30-38 | 1.033-35 | Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. |
| CaraMunich Malt II | 42-50 | 1.033-35 | |
| CaraMunich Malt III | 53-60 | 1.033-35 | CaraMunich Malt III is dark crystal. |
| Light Munich Malt | 5-6 | 1.034 | FOr a desired malty, nutty flavor. Lagers, Oktoberfest and bock beer. |
| Dark Munich Malt | 8-10 | 1.034 | Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales. |
| Melanoidin Malt | 23-31 | 1.033 | For amber lagers and ales, dark lagers and ales, Scottish & red ales. |
| Rauch Smoked Malt | 2-4 | 1.037 | For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines. |
| Rye Malt | 2.8-4.3 | 1.029 | Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales. |
| Wheat Malt Light | 1.5-2 | 1.039 | Typical top fermented aroma, produces superb wheat beers. |
| Wheat Malt Dark | 6-8 | 1.039 | |
| Caramel Wheat Malt | 38-53 | 1.035 | For dark ales, hefeweizen, dunkelweizen, wheat bocks and doppelbocks. |
| Other Malts, Grains, Flaked Grains, and Additions | |||
| Gambrinus Honey Malt | 25 | 1.034 | Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles. |
| Scotmalt Golden Promise | 2-4 | 1.038 | Scottish pale ale malt; base malt for all Scottish beers. |
| Flaked Barley | 1.5 | 1.032 | Helps head retention, imparts creamy smoothness. For porters and stouts. |
| Flaked Maize | 1 | 1.037 | Lightens body and color. For light American pilsners and ales. |
| Flaked Oats | 1 | 1.033 | Adds body and creamy head. FOr stouts and oat ales. |
| Flaked Rye | 2 | 1.036 | Imparts a dry, crisp character. Use in rye beers. |
| Grits | 1-1.5 | 1.037 | Imparts a corn/grain taste. Use in American lagers. |
| Irish Moss | NA | NA | Prevents chill haze. Use in all beers except cloudy wheat and white beers. |
| Malto Dextrin | NA | 1.043 | Adds body and mouthfeel. For all extract beers. Does not ferment. |
| Oak Chips | NA | NA | Creates cask-conditioned flavor and aroma. Use in IPAs, Belgian ales and SCottish ales. Steam for 15 minutes to sanitize. |
| Sugars | |||
| Belgian Candi Sugar (clear) | 0.5 | 1.036 | Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use for Tripels. |
| Candi Sugar (amber) | 75 | 1.036 | Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use for dubbels. |
| Candi Sugar (dark) | 275 | 1.036 | Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use for brown beer and strong golden ales. |
| Brown Sugar | 40 | 1.046 | Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers. |
| Dark Brown Sugar | 60 | 1.046 | Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers. |
| Corn Sugar | 1 | 1.037 | Use in priming beer or in extract recipes where flaked maize would be used in a mash |
| Demerara Sugar | 1 | 1.041-42 | Imparts mellow, sweet flavor. Use in English ales. |
| Dextrose (glucose) | 1 | 1.037 | Imparts a mild sweet taste and smoothness. Use in English beers. |
| Dry Malt Extract | varies | 1.044 | Extra light (2.5L), Light (3.5L), Amber (10L), Dark (30L), Wheat (3L) |
| Honey | varies | 1.044 | Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales. |
| Invert Sugar | NA | 1.046 | Increases alcohol. Use in some Belgian or English ales. Use as an adjunct for priming. Made from sucrose. No dextrins. Use 1 cup for priming. |
| Lactose | NA | 1.043 | Adds sweetness and body. Use in sweet or milk stouts. |
| Licorice Stick | NA | NA | Adds a smooth flavor to stouts, porters, holiday ales and flavored beers. |
| Lyle's Golden Syrup | 0 | 1.036 | Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgain (Chimay) ales. |
| Maple syrup | 35 | 1.030 | Imparts a dry, woodsy flavor if used in the boil. If beer is blottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters. |
| Maple Sap | 3 | 1.009 | Crisp dry, earthy flavor. Use in pale ales, porters and maple ales. |
| Molasses | 80 | 1.046 | Imparts strong sweet flavor. Use in stouts and porters. |
| Rice Solids | 0.01 | 1.040 | Lightens flavor without taste. Use in American and Asian lagers. |
| Sucrose (white table sugar) | NA | 1.046 | Increases alcohol. Use in Australian lagers and Engish bitters. |
| Syrup Malt Extract | varies | 1.033-37 | Extra Light (3.5L), Light (3.5-5L), Amber (10L), Dark (30L), Wheat (2L). |
| Treacle | 100 | 1.036 | Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales. |