Grains - Additional Malts

Malted grains provide beer with flavour, colour, fermentable sugars and body. The most common grain used is barley, and the malting process involves allowing the barley grains to just begin to sprout, at which point the seed produces the enzymes that are necessary to convert stored starches into sugars. Then the Maltster applies heat to halt the sprouting, and so stops the grain from using those enzymes, starches and sugars to make a new barley plant. Those starches and sugars are then available to make beer with. Variations in roasting temperatures and times can produce a wide range of different coloured and flavoured malts, which in turn can give us our marvellously diverse range of beers, from the palest of pilsners to the sturdiest of stouts.

This section contains a range of additional malted grains used in home made beer and lager brewing. These will typically make up a minority of the total weight of grain in most beer recipes, and are used to provide distinctive flavours and colours for different styles of beers. Have a look at our blog post: the Brew2bottle Introduction and guide to Grain Brewing

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