Grains & Adjuncts

Search, sort and filter to find the perfect grains for your next homebrew!


GrainsColorPotentialMax%NotesOriginMust MashTypeSupplier
Acid Malt31.0270.1Acid 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. Germany1Grain
Acidulated (Weyermann)1.81.030.1Used in Germany to lower PH levels without resorting to chemicals. Lowers mash pH levels, lightens color, improves flavor stability.GermanyGrainWeyermann
Acidulated (BestMalz)1.51.0360.05BEST Acidulated Malt reduces the pH of the mash. This results in improved enzyme activity of the mash, greater yield and flavor stability as well as a lighter color and a balanced aroma in the finished beer. It also represents an interesting alternative for breweries that have no mash acidification.GermanyGrainBestMälz
Amber (Crisp)27.51.030.2Roasted 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.United Kingdom1GrainCrisp
Amber Dry Extract12.51.0441Amber colored dry malt extract, for general purpose use. Use in any medium to dark colored beer.USDry Extract
Amber Liquid Extract12.51.0361Unhopped amber color liquid extract. Use as a base malt for any AleUSExtract
Amber Malt221.0350.2Roasted 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.United Kingdom1Grain
Amber Malt (Joe White)231.0370.25Amber malt. Adjunct for ales up to 25%. Dry biscuity flavour, subtle ochre color.Australia1GrainJoe White Malt
Amber Malt Extract (Coopers)172.61.0361Thomas Coopers Amber Malt Extract, produced by brewers for brewers, is an ideal adjunct for brews where more depth of flavour and colour is required.AustraliaExtractThomas Coopers Selection
Aromatic Malt (Briess)201.0350Munich-style malt that will contribute an intensely malty flavor and aroma. Contributes a Rich Golden Hue with a smooth and intensly malty flavor profile. Use in any beer style for additional maltiness.
US1GrainBriess
Aromatic Malt (Dingemans)191.0371Belgium1GrainDingemans
Australian Bitter Extract (Coopers)35.51.0371Much lighter in colour and the tiniest bit less bitter than its English cousin, this premium beer is a true blue salute to great Aussie bitterAustraliaExtractThomas Coopers Selection
Australian Pale Ale Extract (Coopers)45.71.0361The closest a brewer can get to the famed Coopers Original Pale Ale – crisp bitterness balanced with fruity and floral characters making a compellingly flavoured beer for all occasions.AustraliaExtractCoopers International Selection
Aromatic Malt261.0360.1Provides a very strong malt flavor and aroma to your beer.Belgium1Grain
Barley Hulls010.05Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Good for wheat beers, Wits, and others that have high protein mashes.USAdjunct
Barley, Flaked1.71.0320.2Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.US1Grain
Barley, Flaked (Briess)1.71.0350Use at 10-25% to produce a light colored, mild flavored, dry beer.US1GrainBriess
Barley, Flaked (Thomas Fawcett)21.0350.1Flaked barley - may be used in single step mash to increase body of beer. Typically used in stouts and porters for body and head retention.United Kingdom1GrainThomas Fawcett & Sons
Barley, Raw21.0280.15Raw, 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.US1Grain
Barley, Roasted3001.0250.1Roasted 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.USGrain
Barley, Torrefied1.71.0360.4Raw 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 proteinUS1Grain
Bayer7.11.0361Finland1GrainViking Malt
BestMälz Aromatic (BestMälz)331.0330.5BEST Caramel Aromatic® will impart a distinct, almost exaggerated malt aroma and flavor to red lagers, amber lagers, dark lagers, German bocks and other beer styles, even at a rate as low as 10%. As with all BEST caramel malts, this malt is of exceptional quality, both due to its excellent processing characteristics and its superior flavor.GermanyGrainBestMälz
Biscuit (Dingemans)22.51.0320.15Belgium1GrainDingemans
Belgian Debittered Black Malt5501.010
Biscuit Malt231.0360.1Use for English ales, brown ales and porters. Adds a biscuit like flavor and aroma. Can be used as a substitute for toasted malt.Belgium1Grain
Black761.41.03FinlandGrainViking Malt
Black (Crisp)6801.0350.1Malted black barley adds a strong burnt coffee flavor - suitable for stouts and porters.United KingdomGrainCrisp
Black (Patent) Malt5001.0250.1Dark 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.USGrain
Black Barley (Briess)5001.0320Provides color and rich, sharp flavor characteristic of Stouts and some Porters. Deep Brown with an intense bitter taste with hints of coffee.USGrainBriess
Black Barley (Stout)5001.0250.1Unmalted 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 BarleyUSGrain
Black Malt (hoepfner)6001.0350.05Dark roasted black malt. Also known by the German name Farbmalt or Farbmalz. Use in many dark German styles.GermanyGrainHoepfner
Black Malt (Simpsons)5501.0250.1Made by roasting white malt at a higher temperature than that used to produce Chocolate Malts. Sharp flavor and black color, with a smoother flavor than roasted barley. Small percentages add reddish color to Scottish ales, red ales, and bitter.United KingdomGrainSimpsons
Black Malt (Thomas Fawcett)6601.0340.1Malted black barley adds a strong burnt coffee flavor - suitable for stouts and porters.United KingdomGrainThomas Fawcett & Sons
Black Malt - 2 Row (Briess)5001.0330.1Provides color and sharp, almost acrid, flavor characteristic of Stouts and Porters. Has a distinctive malty flavor not interchangeable with Roasted Barley.USGrainBriess
Black Malt - 6 Row (Briess)5001.0320.1Provides color and sharp, almost acrid, flavor characteristic of Stouts and Porters. Has a distinctive malty flavor not interchangeable with Roasted Barley.USGrainBriess
Black Malt Extra (BestMälz)710.71.0330.05BEST Black Malt eXtra (roasted malt) gives the beer extremely deep colors and intensive roasted bread, dark chocolate or coffee notes. The malt flavor is also emphasized. Similar to somewhat lighter BEST Black Malt, the eXtra version is also produced from green or kiln-dried malt which is roasted using a smooth and gentle technology. While roasting can result in undesirable pyrazine tastes, our BESTMALZ® roasting technology applies the heat in a state-of-the-art fashion. This malt is as black as great malt can be. It will enrich your brew with a wild spectrum of tastes.GermanyGrainBestMälz
Black Malt R1000 (BestMälz)362.91.0330.05BEST Black Malt R1000 gives the beer an even darker color - like dark chocolate. It adds fine nuances of chocolate, nut, or coffee aromas. Dosages up to 10% are possible without any bitter pyrazine flavor. The color of the foam will not be affected but foam stability will be improved. The malt is produced from green or kiln-dried malt in a gentle roasting process.GermanyGrainBestMälz
Black Malt R1400 (BestMälz)710.71.0330.05BEST Black Malt R1400 (roasted malt) gives the beer greater depth of colour and adds fine nuances of chocolate or coffee aromas. The malt flavor is also emphasized. The malt is produced from green or kiln-dried malt which is roasted using a smooth and gentle technology. While roasting can result in undesirable pyrazine tastes, our BESTMALZ® roasting technology applies the heat in a state-of-the-art fashion. Evenly roasted malt kernels with optimal processing features are the outcomes of this advanced and technique fine tuned by our experienced malt masters.GermanyGrainBestMälz
Black Pearl Malt, Dark4901.30.05Made in Chile. Dehusked black malt. Similar to Carafe and BlackPrinz malts. For adding color without as much flavor impact as Chocolate or Roast malts.ChileGrainPatagonia Malt
Black Pearl Malt, Light3401.30.05Made in Chile. Dehusked black malt. Similar to Carafe and BlackPrinz malts. For adding color without as much flavor impact as Chocolate or Roast malts.ChileGrainPatagonia Malt
Black Pearl Malt, Medium4201.30.05Made in Chile. Dehusked black malt. Similar to Carafe and BlackPrinz malts. For adding color without as much flavor impact as Chocolate or Roast malts.ChileGrainPatagonia Malt
Borlander Munich Malt (Briess)101.0350.05Smooth yet pronounced malty flavor plus sweetness. Golden-Orange hues with a smooth malty and sweet finish. Great in Bock Beers.US1GrainBriess
Brewer's Malt, 2-Row, Premium (Great Western)Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.US1GrainGreat Western
Brewers Malt 2-Row (Briess)1.81.0371Mild and Malty. Smoother, less grainy flavor than 6-rowUS1GrainBriess
Brewers Malt 6-Row (Briess)1.81.0361Mild Grainy and Malty. More husk than 2-row, well suited for high adjunct brewingUS1GrainBriess
Brown Malt651.0320.1Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.United Kingdom1Grain
Brown Malt (Crisp)651.0350.1Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.United Kingdom1GrainCrisp
Brown Malt (Simpsons)1501.0340.1Brings out a rich coffee flavor that will add complexity to any dark ale.United KingdomGrainSimpsons
Brown Malt, Patagonia1151.0320.15ChileGrainPatagonia Malt
Brown Sugar, Dark501.0460.1Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.USSugar
Brown Sugar, Light501.0460.1Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.USSugar
Brumalt231.0330.1Dark 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.Germany1Grain
Cara-Pils/DeTRUEtrine21.03320Significantly increases foam/head retention and body of the beer. Also sold under the names "DeTRUEtrine" and "Cara-Foam"US
Caraamber301.03520Adds body, color and improves head retention. Also called "Crystal" malt.US
Caraaroma1301.03515Very dark crystal malt - similar to a crystal 120 or Caramunich 120 malt. Adds strong caramel flavor, red color, and malty aroma.Germany
Carafa I3371.0325Used to intensify aroma and color in dark, Munich beers and stouts.Germany
Carafa II4121.0325Used to intensify aroma and color in dark, Munich beers and stouts.Germany
Carafa III5251.0325Dark color and aroma - used in some German beersGermany
Carafa Special I (Weyermann)3201.0365Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma. De-husked, smoother tastingGermany
Carafoam21.03320Significantly increases foam/head retention and body of the beer. Also sold under the names "DeTRUEtrine" and "Cara-Pils (TM)"US
Caramel / Crystal 60L6000American
Caramel / Crystal 60L6000American
Caramel Malt - 120L (Briess)1201.0320Pronounced 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 &StoutUS
Caramel Malt - 80L 6-Row (Briess)801.0330Pronounced 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.US
Caramel Wheat Malt461.03515Caramel 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.Germany
Caramel/Crystal Malt - 10L101.03520Adds body, color and improves head retention. Also called "Crystal" malt.US
Caramel/Crystal Malt - 150L1501.03520Adds body, color and improves head retention. Also called "Crystal" malt.US
Caramel/Crystal Malt - 15L151.03520Adds body, color and improves head retention. Also called "Crystal" malt.US
Caramel/Crystal Malt - 20L201.03520Adds body, color and improves head retention. Also called "Crystal" malt.US
Caramel/Crystal Malt - 30L301.03520Adds body, color and improves head retention. Also called "Crystal" malt.US
Caramel/Crystal Malt - 40L401.03420Adds body, color and improves head retention. Also called "Crystal" malt.US
Caramel/Crystal Malt - 60L601.03420Adds body, color and improves head retention. Also called "Crystal" malt.US
Caramel/Crystal Malt - 80L801.03420Adds body, color and improves head retention. Also called "Crystal" malt.US
Caramel/Crystal Malt - 90L901.03420Adds body, color and improves head retention. Also called "Crystal" malt.US
Caramel/Crystal Malt -120L1201.03320Adds body, color and improves head retention. Also called "Crystal" malt. Very DarkUS
Caramunich I (Weyermann)34.51.03610German crystal malt. Adds maltiness, flavor, color and aroma. Germany
Caramunich Malt561.03310Caramel, copper colored malt. Used in Belgian ales and German bocks.Belgium
Carapils (Briess)1.51.0340FLAVOR: 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 resuUS
Carapils (DeTRUEtrine Malt)1.800American
Carapils 6-Row (Briess)1.31.0340FLAVOR: 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 resuUS
Carared201.03520Adds body, color and improves head retention. Also called "Crystal" malt.US
Caravienne Malt221.03410Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales.Belgium
Chocolate Malt3501.02810Dark 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.US
Chocolate Malt4501.03410Dark 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.United Kingdom
Chocolate Malt (Muntons)3851.02810Dark 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.US
Chocolate Malt (Muntons)3851.02810Dark 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.US
Chocolate Malt (Thomas Fawcett)5081.03410Dark chocolate malt from the UK. Adds strong coffee flavor to your beer.United Kingdom
Chocolate Malt, Pale2251.02810Dark 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.US
Chocolate Rye Malt2501.0315Primarily used for color and aroma in top-fermented specialty beers.Germany
Chocolate Wheat Malt4001.0335Intensifies aroma and color in top-fermented beers such as dark wheat beers.Germany
Corn, Flaked1.31.03740Generally a neutral flavor, used to reduce maltiness of beer Produces beer with a milder, less malty flavor Uses: Primarily for light Bohemian and Pilsner lagersUS1
Crystal 40, 2-Row, (Great Western)401.03225Crystal 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. US
Crystal, ETRUEtra Dark (Simpsons)1601.03510Very dark English crystal malt with deep amber color and burnt sugar and dark fruit flavors.United Kingdom
Crystal, Medium (Simpsons)551.03520Versatile English crystal malt imparts a rich gold to copper-red color and caramel flavor and increases foam stability.United Kingdom
English Crystal, 50-60 L551.0340
Honey Malt251.03710Intensely sweet - adds a sweet malty flavor sometimes associated with honey. Also called Brumalt.Canada1
Kolsch Malt4.51.037100For brewing Kolsch-type beers. This malt is produced only in the Cologne region of Germany.Germany1
Lager Malt21.038100Very light lager malt used to make Pilsners, Lagers and other light beers. May be used as a base malt.1
Maris Otter (Crisp)41.038100Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.United Kingdom
Melanoiden Malt201.03715Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor.Germany1
Melanoidin (Weyermann)271.03720Red colored malt that improved head retention and stability. Used in red lagers, ales, dark beers. Intense red colour and malty aroma.Germany
Mild Malt41.037100Also called "English Mild" - a light specialty malt used in Brown AlesUnited Kingdom1
Munich 10L (Briess)71.035100FLAVOR: 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.US
Munich 10L (Gambrinus)101.03580Malty-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 beersUS
Munich Malt91.03780Malty-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 beersGermany1
Munich Malt - 10L101.03580Malty-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 beersUS1
Munich Malt - 20L201.03580Malty-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 beersUS1
Munich Malt, Light (Weyermann)5.51.03780Malty-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 beersGermany
Munich Malt, Light (Weyermann)5.51.03780Malty-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 beersGermany
Oats, Flaked11.03730Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest TRUE unless flakes are pregelatinizedUS1
Oats, Flaked (toasted)151.03730Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest TRUE unless flakes are pregelatinizedUS1
Oats, Golden Naked (Simpsons)101.03215This 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.United Kingdom
Oats, Malted11.03710Malted oats. Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones. US1
Pale 2-Row1.800American
Pale 2-Row1.800American
Pale 2-Row1.800American
Pale Ale Malt3.51.036100A US alternative to British or Belgian pale ale malts. Slightly darker than 2-row. Yields richer, maltier flavors than standard 2-row.US1
Pale Ale Malt 2-Row (Briess)3.51.037100Flavor: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.US
Pale Ale Malt 2-Row (Briess)3.51.037100Flavor: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.US
Pale Chocolate2251.02810Dark 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.United Kingdom
Pale Malt (2 Row) Belgian31.037100Base malt for all beer styles Higher potential yield than US, English equivalent pale ale maltsBelgium1
Pale Malt (2 Row) UK31.036100Base malt for all English beer styles Lower diastatic power than American 2 Row Pale MaltUnited Kingdom1
Pale Malt (2 Row) US21.036100Base malt for all beer stylesUS1
Pale Malt (6 Row) US21.035100Base malt for all beer stylesUS1
Pale Malt, Golden Promise2.51.037100Malt 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. United Kingdom1
Pale Malt, Halcyon2.51.037100Halcyon 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.United Kingdom1
Pale Malt, Maris Otter31.038100Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.United Kingdom1
Peat Smoked Malt2.81.03420Robust smoky malt that provides a smoky flavor. Used in scottish ales and wee heavy ales.United Kingdom1
Pilsner (2 Row) Belgian21.036100Belgian base malt for Continental lagersBelgium1
Pilsner (2 Row) German21.037100German base for Pilsners and Bohemian LagersGermany1
Pilsner (2 Row) UK11.036100Pilsner base maltUnited Kingdom1
Pilsner (Weyermann)1.71.038100Pilsner base malt for all pilsners, lagers. Highly modified malt.Germany
Rice, Flaked11.03225Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. ETRUEamples: American lagers, Bohemian lagers, PilsnersUS1
Roasted Barley3001.02510Roasted 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.US
Roasted Barley300010Roasted 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.US
Roasted Barley5001.02510Roasted 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.US
Roasted Barley3001.02510Roasted 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.US
Rye Malt4.71.02915Adds 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.US1
Rye Malt (Briess)3.71.0350Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. Distinctive rye and earthy flavor with deep red hues.US1GrainBriess
Rye Malt (Weyermann)31.0290.5Rye malt for rye style beers. Up to 50% may be used in some rye styles. Adds distinctive rye flavor and aroma.Germany1GrainWeyermann
Rye, Flaked21.0360.1Imparts a dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye.US1Grain
Rye, Flaked (Briess)4.61.0330Use 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.US1GrainBriess
Rye, Flaked (toasted)101.0360.1Imparts a more intendse dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye.US1Grain
Sinamar (Wyermann)1531.020A unique coloring agent in liquid form. Schwartz beer, colour adjustment.Roast malt beer extract.GermanyExtractWeyermann
Smoked Malt91.0371Malt 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.Germany1Grain
Smoked Malt (BestMälz)31.0371BEST Smoked Malt gives beer a typical smoky flavor similar to that in smoked ham. The quantity used will influence the intensity of the of the beech wood or whisky flavor. This malt can not only be used for beer, but also for distillate production. It has high enzymatic activity.Germany1GrainBestMälz
Special B (Castle Malting)152.2842641.0350.1Mycket 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 teTRUE till Abbey Ales.BelgiumGrain
Smoked Malt (Hoepfner)2.51.0370.05Smoked malt used in Rauch beers, Bamburger specials. Provides strong smoky flavor. Also sold under the German name "Rauchmalz".Germany1GrainHoepfner Malz
Smoked Malt (Weyermann)21.0371Smoked flavor and aroma base malt. Used in smoked ales, lagers and wheat beers, primarily German styles.Germany1GrainWeyermann
Soft Candi Sugar, Blanc (White)01.0420.2White Soft Candi Sugar. A neutral premium Soft Sugar ideal for Tripels and as an adjunct to lighten the body of any ale. Adds a light caramel to light or dark Belgian style ales.USDry ExtractCandi Syrup
Soft Candi Sugar, Brun Foncé (Dark)221.0420.2Dark Brown Soft Candi Sugar. The darkest and most flavorful cassonade on the market. It contributes notable dark fruit and subtle caramel flavors at the same time. Ideal for all darker ales.USDry ExtractCandi Syrup
Soft Candi Sugar, Brun Léger (Light)6.51.0420.2Light Brown Soft Candi Sugar. A slightly lighter premium Soft Candi Sugar with delicate and smooth toasted caramel overtones. Ideal for Dubbels and Belgian Pale's.USDry ExtractCandi Syrup
Sparkling Ale Extract (Coopers)45.71.0361Fruity esters to the nose with a full, malty and generously hopped finish to the mouth. Meet Pale Ale’s big brother.AustraliaExtractThomas Coopers Selection
Special B (Dingemans)147.51.030.2BelgiumGrainDingemans
Special B Malt1801.030.1ETRUEtreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.BelgiumGrain
Special Pale (Cargill)3.51.0360This moderately kilned two-row malt will lend a forward malt flavor and aroma as well as an amber-red color. An excellent base malt for ales and amber lagers. Well suited for mild ale beers for color and bitterness.US1GrainCargill
Special Roast501.0330.1Use for English ales, nut brown ales and porters. Adds a toasted, biscuit like flavor and aromaUS1Grain
Special Roast (Briess)501.0330Excellent for Nut Brown Ales, Porter and other dark beer styles. Deep golden to brown hues, Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt .USGrainBriess
Stout Extract (Coopers)913.71.0361Dark brown with a cappuccino-like, persistent creamy head. Dark and malty with a blend of coffee and chocolate aromas. Bring on winter.AustraliaExtractCoopers
Sugar, Table (Sucrose)11.0460.1White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer.USSugar
Toasted Malt271.0330.1Toasted 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.United Kingdom1Grain
Two-Row Pale Malt31.0371Batch from Craft Maltster in TeTRUEas - Blacklands MaltUSGrain
Traditional Draught Extract (Coopers)661.0361Discerning draught lovers will delight at the combination of hops and malt and the palate cleansing freshness of this outstanding beer.AustraliaExtractThomas Coopers Selection
Turbinado101.0440.1Light, raw brown sugar. May be used in British pale ales or high gravity Belgian ales. Limit percentage used to avoid undesirable flavors. Similar to Demerara sugar.United KingdomSugar
Victory Malt251.0340.15Toasted malt that adds a "Biscuit" or toasted flavor to English ales. Use for: Nut brown ales, portersUS1Grain
Victory Malt (Briess)281.0340US1GrainBriess
Vienna4.11.0361Finland1Grain
Vienna (BestMälz)4.11.0351BEST 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.GermanyGrainBestMälz
Vienna (Durst Malz)71.0371Germany1GrainDurst Malz
Vienna (Hoepfner)41.0371Vienna malt from Germany. Gives a lovely golden straw wort and unique vienna flavor. Also sold under the name "Weiner Malz"Germany1GrainHoepfner
Vienna Malt3.51.0360.9Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt Imparts a golden to orange color to the beer.Germany1Grain
Vienna Malt (Briess)3.51.0361Use with Caramel Malts to produce malty red and amber beers. Can be used as a base malt.US1GrainBriess
Vienna Malt (Gambrinus)61.0371Higher kilning temperatures give this Vienna malt its deep golden color and strong malt flavor.Canada1GrainCargill Products Group
Vienna Malt (Great Western)3.51.0371Processed like Munich malt with a shorter “cure” duration. Color is 3° to 4° ASBC.US1GrainGreat Western
Vienna Malt (Weyermann)31.0381Vienna base malt - used in many continental beer styles. Full bodied, golden color.GermanyGrainWeyermann
Wheat31.0380.6Finland1GrainViking Malt
Wheat (BestMälz)21.0360.6BEST Wheat Malt emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt.GermanyGrainBestMälz
Wheat (Durst Malz)3.61.0391Germany1GrainDurst Malz
Wheat - Red Malt (Briess)2.31.0371Imparts malty flavor not obtainable from raw wheat. Use with rice hulls to improve lautering and help prevent stuck mash. Flavor: Creamy, sweet, wheat, floury.
US1GrainBriess
Wheat - Soft Red, Flaked (Briess)1.61.0350Use up to 40% as a cereal adjunct in the total grist. Used in Belgian Wit beers.US1GrainBriess
Wheat - White Malt (Briess)2.31.0391Imparts malty flavor not obtainable from raw wheat. Use with rice hulls to improve lautering and help prevent stuck mash. Flavor: Creamy, sweet, wheat, floury.
US1GrainBriess
Wheat Beer Extract (Coopers)331.0361Considered to be the ‘champagne of beers’ by many. Pale, cloudy and refreshingly spritzy with a delicious creamy frothiness.AustraliaExtractThomas Coopers Selection
Wheat Dark (BestMälz)9.11.0360.6BEST Wheat Malt Dark emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. Very much like our brighter version of BEST Wheat Malt does. This malt, however, adds color and intensifies the aroma.GermanyGrainBestMälz
Wheat Dry Extract81.0441Wheat based dry extract for use in all wheat beers. Use as a base or to increase gravity of any wheat style beer. Examples: Weizen, weiss, wheat ales and lagers.USDry Extract
Wheat Liquid Extract81.0361Unhopped Wheat liquid malt extract. Used in Bavarian wheats, weizens, weiss and dunkel weizen styles.USExtract
Wheat Malt (Barrett Burston)1.51.0370.75Wheat base malt suitable for all wheat styles.Australia1GrainBarrett Burston
Wheat Malt (Gambrinus)2.31.0390.6Processed from the finest Canadian wheat available, this wheat malt may be used in wheat beers of all types.Canada1GrainGambrunus
Wheat Malt Extract (Coopers)331.0361Thomas Coopers Wheat Malt Extract, produced by brewers for brewers, is an excellent adjunct for brews where softer mouth-feel and improved head retention is required. Available in 1.5kg cans.AustraliaExtractThomas Coopers Selection
Wheat Malt, Bel21.0370.6Malted wheat for use in Wheat beersBelgium1Grain
Wheat Malt, Dark91.0390.2Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.Germany1Grain
Wheat Malt, Dark (Hoepfner)81.0390.5Dark wheat malt base for Dunkels and other dark wheats. Also sold under the name "Weizenmalz Dunkel" in Germany.Germany1GrainHoepfner Malz
Wheat Malt, Dark (Weyermann)71.0380.5Darker wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts.Germany1GrainWeyermann
Wheat Malt, Ger21.0390.6Malted wheat base for use in all wheat stylesGermany1Grain
Wheat Malt, Light (Hoepfner)21.0390.6Light wheat base malt. Use in wheat beers, hefeweizen and Belgian wit styles. Also sold under the German name "Weizenmalz Hell".Germany1GrainHoepfner
Wheat Malt, Malt Craft (Joe White)1.81.0381Fully modified wheat malt base suitable for most wheat styles. Use for traditional wheat beers, ale adjunct (5 to 10%). Up to 75% may be used in a base malt since this malt is well modified.Germany1GrainJow White Maltings
Wheat Malt, Pale (Weyermann)21.0380.8Pale wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts.Australia1GrainWeyermann
Wheat Malt, White2.41.040.6White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beersUS1Grain
Wheat, Flaked1.61.0350.4Flaked 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 ETRUEamples: Belgian White beer, WitUS1Grain
Wheat, Red (Cargill)2.91.0370.6Made from Hard Red Spring Wheat grown in the Midwest, Cargill Red Wheat is best used when brewing white or traditional weizen beers.US1GrainCargill
Wheat, Roasted4251.0250.1Also 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.Germany1Grain
Wheat, Roasted (Joe White)7501.0320.05Deep roasted wheat malt. Use in ales, dark wheat beers. Dryer and softer flavours than roasted barley.AustraliaGrainJow White Maltings
Wheat, Torrified1.71.0360.4Unmodified 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 TRUE when mashingUS1Grain
Wheat, Torrified (Thomas Fawcett)21.0350.1Unmalted wheat torrified for use in a single step infusion. Typically used for Wits and other wheats where raw unmalted wheat is called for.United Kingdom1GrainThomas Fawcett & Sons
White Wheat2.800AmericanGrain
Wheat, White (Cargill)2.91.0380.6White Wheat may be used in amounts up to 60% in creating many styles of wheat beer and in smaller amounts (5 -10%) to aid in head retention.US1GrainCargill
White Wheat Malt2.41.040.6White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beersUSGrain
 
Color
The SRM value assigned to each grain or adjunct.

Potential
The potential number assigned to each grain represents the potential specific gravity you can expect from each grain assuming 1 gallon of water to 1 pound of grain/adjunct. It is important to note that this number represents the grains maximum potential and does not account for any ineffeciencies in your brewing process. 
**Efficiency generally averages 70% of the grains potential SG value.)

Max %
The maximum recommended percentage of a particular grain in your overall beers profile.

**Data courtesy of Beersmith. Beersmith is probably the single best purchase you can make if you are serious about home brewing. You can even test drive the full version of their software for free for 28 days. And just for the record here, This isn’t an affiliate link, It’s simply my glowing personal endorsement 🙂

Straight 2 The Pint