Cellar Homebrew: Brewing Grains and Adjuncts

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	`Brewing Supplies`
Grains and Adjuncts

Grain Pic

SPECIALTY GRAINS

PLEASE CRUSH THE
GRAINS I ORDER:
YES NO

Remember, you can receive
a 10% discount when ordering
3 or more pounds of
any one grain.

Base Grains
Base grains comprise the greater portion of any beer. All-grain brewers mash these grains to extract the bulk of the malt sugars for the beer. Extract brewers use concentrated malt extract to supply these base malt sugars.

Base Grains
ORDER	CAT NO	ITEM	SHP WT	PRICE
	9-600	U.S. 2-Row Malt	1 lb. 3 ozs.	$ 0.79
	9-605	English Pale Malt	1 lb. 3 ozs.	$ 1.29
	9-610	U.S. 6-Row Malt	1 lb. 3 ozs.	$ 0.99
	9-615	Scottish Malt	1 lb. 3 ozs.	$ 1.29
	9-620	Stout Malt	1 lb. 3 ozs.	$ 1.29
	9-625	Pilsner Malt	1 lb. 3 ozs.	$ 1.29
	9-630	Vienna Malt	1 lb. 3 ozs.	$ 1.29
	9-635	Munich Malt	1 lb. 3 ozs.	$ 1.29
	9-640	German Wheat Malt	1 lb. 3 ozs.	$ 1.59

Specialty Grains
Specialty grains are used to add color, sweetness, roastiness, and unique flavors to a beer. Since they do not require mashing, they are used by both extract and all-grain brewers.

Specialty Grains
ORDER	CAT NO	ITEM	SHP WT	PRICE
	9-645	Rye Malt	1 lb. 3 ozs.	$ 1.29
	9-650	Peated Malt	1 lb. 3 ozs.	$ 1.29
	9-660A	English Crystal Malt, 50-60 L	1 lb. 3 ozs.	$ 1.29
	9-660B	English Crystal Malt, 70-80 L	1 lb. 3 ozs.	$ 1.29
	9-660C	English Crystal Malt, 95-115 L	1 lb. 3 ozs.	$ 1.29
	9-670	Dextrin (Carapils) Malt	1 lb. 3 ozs.	$ 1.29
	9-675	German Light Crystal Malt	1 lb. 3 ozs.	$ 1.69
	9-680	German Dark Crystal Malt	1 lb. 3 ozs.	$ 1.69
	9-685	Chocolate Malt	1 lb. 3 ozs.	$ 1.39
	9-690	Black Patent Malt	1 lb. 3 ozs.	$ 1.39
	9-695	Roasted Barley	1 lb. 3 ozs.	$ 1.39
	9-697	Brown Malt	1 lb. 3 ozs.	$ 1.39
	9-698	Honey Malt	1 lb. 3 ozs.	$ 1.39

Belgian Grains
Quality base and specialty grains from the Dewolf Cosyns Malting Company

Belgian Grains
ORDER	CAT NO	ITEM	SHP WT	PRICE
	9-700	Belgian Pale Ale	1 lb. 3 ozs.	$ 1.19
	9-710	Belgian Pilsner	1 lb. 3 ozs.	$ 1.19
	9-720	Belgian Wheat	1 lb. 3 ozs.	$ 1.19
	9-730	Belgian Munich	1 lb. 3 ozs.	$ 1.19
	9-740	Belgian Caravienne	1 lb. 3 ozs.	$ 1.19
	9-750	Belgian Caramunich	1 lb. 3 ozs.	$ 1.19
	9-760	Belgian Special B	1 lb. 3 ozs.	$ 1.39
	9-770	Belgian Biscuit	1 lb. 3 ozs.	$ 1.39

Brewing Adjuncts
Adjuncts are supplementary ingredients sometimes used to add body, sweetness, color, or unique flavor to the beer. Rice and corn adjuncts are also used as malt substitutes by the major American breweries to produce a cheaper beer with lighter flavor and color.

Brewing Adjuncts
ORDER	CAT NO	ITEM	SHP WT	PRICE
	9-800	Flaked Barley, 1 lb.	1 lb. 3 ozs.	$ 1.59
	9-805	Flaked Rye, 1 lb.	1 lb. 3 ozs.	$ 1.59
	9-810	Flaked Maize, 1 lb.	1 lb. 3 ozs.	$ 1.59
	9-820	Flaked Oats, 1 lb.	1 lb. 3 ozs.	$ 1.29
	9-840	Dried Rice Extract, 1 lb.	1 lb. 3 ozs.	$ 2.95
	9-850	Dried Wheat Extract, 1 lb.	1 lb. 3 ozs.	$ 3.50
	9-860A	Belgian Candi Sugar, 1 lb. Clear	1 lb. 3 ozs.	$ 4.50
	9-860B	Belgian Candi Sugar, 1 lb. Amber	1 lb. 3 ozs.	$ 4.50
	9-860C	Belgian Candi Sugar, 1 lb. Dark	1 lb. 3 ozs.	$ 4.50

GRAIN PROFILES

ENGLISH PALE:

Highly modified, low-enzyme base malt generally used in ale. Requires a single-step infusion mash.

Return to Base Grains

U.S. 2-ROW PALE MALT:

High enzyme, low-polyphenol malt which makes the best pilsner-style beers or American Ales. Step mashing is suggested.

Return to Base Grains

U.S. 6-ROW MALT:

High-enzyme content to help convert starches. Great for wheat beers. Step mashing suggested.

Return to Base Grains

SCOTTISH MALT:

Two-row pale base malt grown in Scotland. Used as a base malt in Scottish/Scotch Ales, Welsh Ales, etc.

Return to Base Grains

STOUT MALT:

Malted barley specially designed to function as the base malt for a Stout.

Return to Base Grains

VIENNA MALT:

'Marzen' Style: full body, amber color, aromatic base malt.

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MUNICH MALT:

Similar to Vienna Malt except makes a slightly darker beer with a mild caramel taste.

Return to Base Grains

PILSNER MALT:

The highest quality two-row malt for brewing exceptional lagers. Step mashing is required.

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GERMAN WHEAT MALT:

Malted wheat from Germany used as a base malt or specialty grain in Weizenbier. Also used in many styles to improve head retention.

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ENGLISH CRYSTAL MALT:

Crushed and steeped in hot wort, this grain provides additional malt sugar and richer body and color for the final product.

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GERMAN LIGHT CRYSTAL MALT:

Adds body without the color or sweetness of English Crystal. Can be used in place of 'toasted' malt in many recipes.

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GERMAN DARK CRYSTAL MALT:

Adds body with more color and less sweetness than English Crystal. Adds toasty quality found in many amber lagers like Oktoberfest.

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DEXTRIN (CARAPILS) MALT:

A lighter crystal-type malt. Adds smoothness and body to lighter colored beers. Mashing suggested.

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CHOCOLATE MALT:

A dark brown roasted malt used to color and flavor darker beers, especially Porters and Stouts.

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BLACK PATENT MALT:

A black roasted malt used for darkening in Porters and Stouts. Similar to Chocolate malt except that it is more roasted, and therefore contributes less sweetness and more of a burnt bitterness.

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ROASTED BARLEY:

A dark brown grain made by roasting unmalted barley. Adds darkness and a strong coffee-like burnt flavor, especially to Stouts.

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BROWN MALT:

The classic mildly roasted grain used in Brown Ales and traditional Porters.

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HONEY MALT:

A version of Crystal malt made with a different malting process lending aromatic flavor reminiscent of honey.

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BELGIAN CARAVIENNE:

Used in Special beers and Abbey style ales.

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BELGIAN CARAMUNICH:

Caramel-flavored malt which improved body.

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BELGIAN SPECIAL B:

Highly-colored malt which gives rich caramel flavor to dark specials and Abbey style ales.

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BELGIAN BISCUIT:

Gives a stong increase in aroma and body, with true biscuit flavor.

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