Grains for Mashing
The following grains must be mashed
in order to convert their starches into sugars, which is what yeast
consumes to produce alcohol. This involves mixing the crushed grains
with warm water, typically around 142 to 158 F. for 45 to 90 minutes.
You will find more information on mashing in your favorite brewing
book. Or ask us for our “Mashing” instructions. This
is usually a somewhat more advanced step in brewing, though many
brewers find the extra effort and time pay off in the final product.
The basic grains are explained below, while many more will be found
in the Grain Table [ here
(These may be ordered on the Grains
and Bulk Grains page) [BACK]
PALE MALT A basic pale malt used by commercial breweries.
It is very light in color, low in protein, has a high enzyme
content for mashing, and produces a malty beer. We carry
U.S. Klages malt, from the Breiss Maltsters. Lovibond 1.6
LAGER MALT. The most widely grown malt variety in
the U.S. Has a lot of enzymes content, which makes it an excellent choice for brewing with adjuncts, such as corn or rice. Breiss Maltsters. Lovibond 1.8
MALT, BELGIAN A great malt for almost any type of beer, Belgian Pale Ale imparts a warm malty flavor.
OTTER PALE ALE MALT. Grain with a good reputation among homebrewers.
Very popular 2-row English malt. Imparts a slightly grainy flavor.
GOLDEN PROMISE, SCOTTISH A sweet, clean alternative to Maris Otter. Great for any ale. A premium grade 2-row malt.
MALT Hugh Baird, English. A 2-row light malt smoked
over peat to give that unique flavor. Use partially or wholly
to make fine smoked-flavored beers. The flavor definitely
MALT, GERMAN. Best Maltz. A premium German 2-row
spring barley. The pilsner is a light, 2-row malt for the
finest German style pilsners. Lovibond 1.6
MALT, BELGIAN. A premium 2-row Belgian malt for
classic pilsners. Lovibond 1.6
MALT, LIGHT Kilned at a higher temperature than Pale
Malt, adds a slightly golden and mildly caramelized flavor
to beer. Provides color and flavor, but few unfermentable
dextrins. Gives an added boost to Continental lagers needing
more flavor and color. Use 5-15% for lighter lagers; 10-30
% for Bock and Dark Lager beers. Can make up to 100% of the
grain bill, but low diastatic power makes it unsuitable for
use with adjuncts. Available in American, German, and Belgian
varieties. Lovibond 10 for domestic varieties and 5-8 L for
MALT A 2-row German or 6-row American roasted malt
with high acidity levels. Lends a full flavor and deep amber
color. Rich and aromatic, Vienna malt is the flavorful basis
for the Vienna/ Marzen /Octoberfest style beers. Usually has
diastase enough for itself and other grains. Use 5-20% to
add fullness to light lager beers, 40-60% and some crystal
malt for amber lagers, and for a real treat use up to 80%
Vienna malt and some crystal malt for deep amber beers. One
of Wisconsin’s early microbreweries owned by Gary Bauer
made a rich, delicious Vienna lager beer that made use of
Vienna malt. Available in U.S., German, and Belgian varieties.
Domestic varieties are darker. Color 0-3 Lovibond.
MALT Made primarily from winter wheat, malted wheat
is used in various amounts generally ranging from 30-70% of
the grist in creating the many styles of wheat beer. May be
used 100% in wheat beers but is usually combined with a good
percentage of barley malt. When used alone rice hulls are
recommended to prevent terrible, gooey messes, impossible
to sparge. May be used in small proportions to increase the
head retention of other beers. Provides a light, thirst quenching
quality to beer. Available in U.S., German, and Belgian varieties.
MALT A lightly toasted aroma and flavoring malt.
Provides a warm biscuit aroma to dark lagers and ales such
as porter. Use about 10-20% in Nut Brown Ales; less in amber
style ales or lagers. Lovibond 3-5.
Phone: (800) 657-5199 or
Local: (608) 257-0099
Wine & Hop Shop
1931 Monroe Street
Madison, WI 53711
David Mitchell, Owner