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Home Brewing > Grains and Adjuncts > Flashcards

Grains and Adjuncts Flashcards

1
Q

Six-Row Pilsner Malt

A

Flavor/Aroma: clean, malty, white bread or soft cracker
Color: 1.4-2.2 SRM
Uses: pale ales, lagers, Belgian ales
Process: kilned moist 176-185°F rapidly
Diastatic: excellent
Max: 100%

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2
Q

Two-Row Pilsner Malt

A

Flavor/Aroma: clean, malty, white bread or soft cracker
Color: 1.4-2.2 SRM
Uses: pale ales, lagers, Belgian ales
Process: kilned moist 176-185°F rapidly
Diastatic: very good to excellent
Max: 100%

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3
Q

Vienna Malt

A

Flavor/Aroma: clean, caramelly, without toastiness
Color: 3-4 SRM
Uses: Vienna-style lagers
Process: kilned moist 176-185°F rapidly, then kilned 194-203°F 3-4 hrs
Diastatic: good
Max: 100%

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4
Q

Mild Ale Malt

A

Flavor/Aroma: caramelly, dry, cookie-like toastiness
Color: 3.5-5.5 SRM
Uses: darker british ales, miled ales, sweet stouts, porters, dark Scottish ales
Process: dry kilned 104-113°F, then kilned 203°F for 5+ hrs
Diastatic: sufficient for self-conversion
Max: 100%

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5
Q

Pale Ale Malt

A

Flavor/Aroma: clean, malty, hint of toastiness
Color: 2-4 SRM
Uses: pale ales, IPAs, pale barley wines, adds crisp edge to ales with Pilsner malt base, balances richness of other malts, base for amber/brown Belgian ales
Kilning: kilned moist 104-113°F, then kilned 203°F for 5 hrs
Roasting: none
Diastatic: very good
Max: 100%

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6
Q

Munich Malt

A

Flavor/Aroma: profound carameliness with cookie-like toastiness
Color: 6-12.5 SRM
Uses: dunkel lagers, Märzen, altbier, base for darker Belgian ales, adds carameliness to porters/stouts, enhances flavor of golden/amber ales (1-25%)
Process: kilned moist (20%), then kilned 212-221°F for 5 hrs
Diastatic: sufficient for self-conversion
Max: 100%

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7
Q

Amber Malt

Biscuit Malt

Victory Malt

A

Flavor/Aroma: sharply toasty, brown character, notably lacking in caramely notes
Color: 20-30
Uses: signature malt in brown ales, adds depth/complexity to dry stouts, dry toasty accent in pale ales and barley wines (1-5%)
Kilning: kilned dry (5%) 200°F rapidly, raised to 280-300°F gradually until color achieved
Roasting: none
Diastatic: poor to none
Max: 30%

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8
Q

Melanoidin Malt

A

Flavor/Aroma: substantial soft cookie/cake-like maltiness without toastiness, some caramel aroma
Color: 15-33 SRM
Uses: showcase malt in dark Belgian ales, adds richness/depth to amber/brown ales like Belgian pale ales, dubbels, dark strong ales, adds balance to medium-to-dark ales
Process: kilned moist (20%) after oxygen-starved rest to develop sugars/nitrogen, then cured at 239°F
Diastatic: poor to none
Max: 30%

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9
Q

Honey Malt
Brumalt

A

Flavor/Aroma: only slightly like honey, cleaner and less heavy than crystal, some carameliness without heavy dried-fruit character
Color: 20-30 SRM
Uses: alternative to heavy flavors and sweetness of crystal malts; signature malt in French/Belgian mid-colored ales like biėre de garde and dubbels; adds supporting maltiness for dark beers; adds sweetness/depth to brown ales, dark lagers
Process: intermediate between caramel and kilned malts, kilned moist after 24 hr oxygen-starved rest, then kilned at 212°F
Diastatic: some to none
Max: 15-25%

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10
Q

Brown Malt

A

Flavor/Aroma: deeply toasty, mocha/chocolate overtones, possible campfire character, not smoked
Color: 50-65 SRM
Uses: dark beers that benefit from bright coffee-like touch; majority of grist for historic porter; adds complexity to red ales, Scotch ales, old ales, and Belgian dark strogn ales; adds bright roasty counterpoint to sweetness
Process: kilned dry, then drum-roasted 266°F to desired color, then cooled rapidly
Diastatic: none
Max: 80%

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11
Q

Chocolate Malt
Pale Chocolate Malt
Coffee Malt

A

Flavor/Aroma: sharp, coffee-like roastiness, more piercing than black malt; little to no chocolate character
Color: 200-400 SRM
Uses: Adds complexity to dark ales, porters, stouts; supporting malt for coffee-flavored ales
Process: undermodified, kilned dry (5%), drum-roasted 420-450°F up to 2 hrs to desired color, then rapidly cooled
Diastatic: none
Max: 20%

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12
Q

Carafa Malt

Röstmalz

A

Flavor/Aroma: deep, bittersweet chocolate character; exceptionally smooth and deliciously creamy; free from harsh bitterness of black patent malt; de-husked versions even smoother
Color: 300-600 SRM
Uses: schwarzbier, Baltic porters, oatmeal stouts, and wherever smooth roastiness is desired; black IPAs and black witbiers where color is needed without huge roasty character; adds subtle roasty kick to dark bocks; adds gentle counterpart ot richness of Munich malt; adds red hue to red beers
Process: kilned moist (10-15%), drum-roasted 350-425°F 60-90 min, then steamed to remove harsh volatile Assamars
Diastatic: poor to none
Max: 20%

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13
Q

Black Malt
Black Patent Malt

A

Flavor/Aroma: deep, bittersweet chocolate character with coffee or espresso notes; ranges from smooth and mellow to slightly sharp; less strongly flavored than color suggests
Color: 475-600 SRM
Uses: signature malt in stouts and porters except Irish stout, which uses roasted unmalted barley, and Baltic porter, which uses röstmalz; adds hint of roastiness in amber and brown beers - Scotch ales, old ales, mild ales, dark barley wines; adds red hues to red ales; coloring agent in small quantities (less than 2%)
Process: undermodified, kilned dry (5%), drum-roasted 420-450°F up to 2 hrs to desired color, then rapidly cooled
Diastatic: none
Max: 10%

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14
Q

Roasted Barley
Black Barley

A

Flavor/Aroma: deep, bittersweet chocolate character with coffee or espresso notes; similar to black malt with sharper character
Color: 475-600 SRM
Uses: signature malt in dry irish stouts; imperial stouts, Scottish/Scotch ales
Process: undermodified, kilned dry (5%), drum-roasted 420-450°F up to 2 hrs to desired color, then rapidly cooled
Diastatic: none
Max: 10%

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15
Q

Cara-Pils
Carafoam

A

Flavor/Aroma: neutral
Color: 1.8-2.5 SRM
Uses: adds body and head to paler beers, essential in high-adjunct beers
Process: after malting, temperature raised to 113-122°F to break down proteins and carbs, then stewed at 150°F to convert starches to sugars, then dried and lightly kilned
Diastatic: none
Max: 15%

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16
Q

Pale Caramel/Crystal Malt

A

Flavor/Aroma: intense caramelly aroma with soft dried fruit aroma like apricots, raisins, and/or figs
Color: 10-30 SRM
Uses: body and flavor enhancer for pale/amber beers, especially pale ales and IPAs
Process: after malting, temperature raised to 113-122°F to break down proteins and carbs, then stewed at 150°F to convert starches to sugars, then dried and kilned 302-356°F for 1-2 hrs
Diastatic: none
Max: 15%

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17
Q

Medium Caramel/Crystal Malt

A

Flavor/Aroma: intense toasted caramelly and toasted marshmallow aromas, often with strong dried-fruit aromas like caramelized raisins, figs, and/or prunes;
Color: 40-60 SRM
Uses: body and flavor enhancer for darker beers like amber and stronger brown ales, porters, and stouts; adds toasted raisiny, fruity aromas in Belgian dubbels and strong dark ales
Process: after malting, temperature raised to 113-122°F to break down proteins and carbs, then stewed at 150°F to convert starches to sugars, then dried and kilned 356-410°F for 1-2 hrs
Diastatic: none
Max: 15%

18
Q

Dark Caramel/Crystal Malt

A

Flavor/Aroma: intense toasted caramelly and burnt sugar aromas, often with strong dried-fruit aromas like caramelized raisins, figs, and/or prunes; burnt-sugar flavors can be assertive and somewhat bitter
Color: 60-80 SRM
Uses: body and flavor enhancer for darker beers like amber and stronger brown ales, porters, and stouts; adds toasted raisiny, fruity aromas in Belgian dubbels and strong dark ales
Process: after malting, temperature raised to 113-122°F to break down proteins and carbs, then stewed at 150°F to convert starches to sugars, then dried and kilned 356-410°F for 1-2 hrs
Diastatic: none
Max: 15%

19
Q

Extra Dark Caramel/Crystal Malt

A

Flavor/Aroma: unique, intense flavors of roasted sugar, toasted raisins, or Turkish coffee; quite assertive and somewhat bitter
Color: 100-140 SRM
Uses: body and flavor enhancer for very dark beers like porters and stouts; adds unique toasted-sugar aromas in any dark ale or barley wine (1-5%)
Process: after malting, temperature raised to 113-122°F to break down proteins and carbs, then stewed at 150°F to convert starches to sugars, then dried and kilned above 400°F for 2 hrs or more
Diastatic: none
Max: 15%

20
Q

Wheat Malt

A

Flavor/Aroma: clean graininess, creamy mouthfeel and great foam
Color: 1.5-2.0 SRM
Uses: traditional wheat beers like Bavarian hefeweizens, Berliner weisse, and American wheat ales; replacement for unmalted wheat in Belgian witbier and lambics; improves head for a wide variety of beers
Process: kilned light and rapidly at 176°F
Diastatic: sufficient for self-conversion
Max: 100%

21
Q

Oat Malt

A

Flavor/Aroma: neutral, contriburtes creamy texture and head retention; may be toasted for rich cookie aroma
Color: 2 SRM
Uses: oatmeal stouts (10-20%); adds rich, creamy mouthfeel
Process: kilned moist (20%), then kilned 212-221°F for 5 hrs
Diastatic: moderate, high in beta-amylase
Max: 30%

22
Q

Acid/Sour Malt

A

Flavor/Aroma: sour, malty, hint of toastiness
Color: 2-4 SRM
Uses: acidifies mash in Reinheitsgebot-compliant way; adds sour flavor to Berliner weisse and witbier at higher percentages (up to 20%)
Process: stewed in Lactobacillus culture, kilned moist 104-113°F, then kilned 203°F for 5 hrs
Diastatic: sufficient for self-conversion
Max: 10%

23
Q

Smoked Malt

A

Flavor/Aroma: smoky, malty, hint of toastiness
Color: 2-4 SRM
Uses: smoked ales
Process: kilned moist 104-113°F, kilned 203°F for 5 hrs, then smoked over wood or peat
Diastatic: very good
Max: 100%

24
Q

Corn/Maize

A

Flavor/Aroma: nearly flavorless, but with lingering, creamy corniness
Color: 0.8 SRM
Uses: pre-prohibition American Pilsners, south american themes
Process: minimal processing, available in pre-gelatinized flakes
Diastatic: none
Max: 40%

25
Q

Rice

A

Flavor/Aroma: sharp, not quite astringent, refreshing character; Basmati adds nutty quality; Jasmine adds floral quality
Color: 1 SRM
Uses: pre-prohibition American Pilsners, Asian themes; exotic strains can add striking colors; sake or sake-beer hybrids; gluten-free beers
Process: minimal processing, available in pre-gelatinized flakes and extract syrups
Diastatic: none
Max: 40%

26
Q

Unmalted Wheat

A

Flavor/Aroma: light flavor with rich, creamy texture
Color: 1.4 SRM
Uses: witbier and nlambics with classic turbid slijm or American adjunct mashing procedures; improves head in lighter beers
Process: minimal processing, available in pre-gelatinized flakes or torrified
Diastatic: none
Max: 50%
Notes: Soft Red or White Wheat

27
Q

Unmalted Barley

A

Flavor/Aroma: light flavor with rich, creamy texture
Color: 2-3 SRM
Uses: adds creaminess to dry Irish stouts (up to 30%), improves head in lighter beers
Process: minimal processing, available in pre-gelatinized flakes
Diastatic: none
Max: 30%

28
Q

Rye

A

Flavor/Aroma: spicy, peppery aroma and flavor with oily/creamy texture
Color: 2-3 SRM
Uses: rye variants of Bavarian hefeweizens (roggenbiers); Northern brews like Finnish sahti (10%) and Russian kvass; hoppy/strong red rye ales and rye IPAS
Process: minimal processing, available in pre-gelatinized flakes
Diastatic: none
Max: 30%
Notes: high glucan content, extremely sticky in mash and can cause stuck mashes above 5%; glucan rest at 95°F recommended

29
Q

Oats

A

Flavor/Aroma: light flavor, oily and super-creamy texture, often with permanent haze
Color: 2-3 SRM
Uses: oatmeal stouts, minor adjunct (5%) in Belgian witbier; creative uses like oatmeal-cookie ale (toasted), oatmeal
Process: minimal processing, available in pre-gelatinized flakes; old-fashioned, quick, and instant differ only in flake size and cooking speed
Diastatic: none
Max: 30%

30
Q

Spelt

A

Flavor/Aroma: intermediate between wheat and barley, may be malted
Uses: saisons

31
Q

Buckwheat

A

Flavor/Aroma: intense, often pungent flavors, toasted versions are more pleasant
Uses: some Dutch and Belgian ales
Notes: sold as “kasha”

32
Q

Wild Rice

A

Flavor/Aroma: lightens body and adds pleasant, nutty flavor
Uses: great addition to English bitter
Notes: very hard and waxy starch, requires long pre-cooking

33
Q

Quinoa

A

Flavor/Aroma: delicate in flavor
Uses: gluten-free beer
Notes: high in protein, low in glucans and other gummy stuff; requires cereal cooking

34
Q

Gula Jawa

A

Flavor/Aroma: dark, rich, and fudgy
Form: cylinders, blocks
Source: sugar palm
Uses: dubbels and other dark Belgian-style ales

35
Q

Jaggery

A

Flavor/Aroma: pale, moderately flavorful, with rich, maple overtones and hints of something buttery
Form: large or small blunt cones
Source: sugar palm
Uses: IPAs

36
Q

Palm or Coconut Sugar

A

Flavor/Aroma: very pale, sometimes with delicate coconut aroma and haunting sweetness, often with maple-like aroma
Form: disks, blocks, or semi-solid in jars
Source: sugar palm or coconut palm
Uses: very strong pale beers like tripels
Notes: Indian jaggery is more flavorful than Thai or Indonesian types

37
Q

Maple Syrup

A

Flavor/Aroma: light flavor
Form: thin syrup
Source: sugar maple
Uses: various
Notes: difficult to get maple flavor imprint in beer; best used in fermenter after primary complete; grade B more flavorful than Grade A

38
Q

Molasses, Treacle

A

Flavor/Aroma: cooked, slightly tarry flavors; adds nutty flavor in small quantities (1-3%)
Form: thick syrup
Source: sugarcane
Uses: colonial dark ales

39
Q

Piloncillo, Panela, Rapadura

A

Flavor/Aroma: complex rum aromas with some minerality
Form: cones or disks
Source: sugarcane
Uses: various

40
Q

Sorghum

A

Flavor/Aroma: tangy, minerally, slightly nutty
Form: syrup
Source: sorghum, a type of millet
Uses: various

41
Q

Turbinado, Sucanat, Muscovado, Barbados

A

Flavor/Aroma: lightly flavored, clean rum-like aromas (esp Barbados)
Form: small crystals
Source: Sugarcane
Uses: various

Home Brewing (6 decks)

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