Briess Brand Grains

Briess Brand Grains

CARAMEL MALT

Advantages:

Two-Row Caramel Malt provides color, a unique flavor, body (non-fermentables), and contributes to foam retention and beer stability.
Two-Row Caramel Malt 40L gives a very sweet, smooth caramel flavor and a golden to light red color.

Applications:

For light AMBER beer, use 3 - 7% to provide color, sweetness, caramel flavor and body.
For medium AMBER beer, use 5 - 15 %.

TWO-ROW (BREWERS) MALT

Advantages:

Two-Row Brewers Malt yields a slightly higher extract than Six-Row Brewers Malt; however, the malt costs more per pound.
Two-Row Brewers Malt tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor.
Two-Row Brewers Malt tends to have lower proteins and will yield a lower color than 6-Row Brewers Malt.

Applications:

Two-Row Brewers Malt is used as the base malt for all beer and ale styles.
The enzymes in all varieties of the current crop are sufficient to support high percentages of Specialty Malts and adjuncts without altering brew house procedures.

SIX-ROW (BREWERS) MALT

Advantages:

Six-Row Brewers Malt is less expensive than Two-Row Brewers Malt.
Six-Row Brewers Malt tends to increase lautering efficiency due to a stiffer husk.

Applications:

Six-Row Brewers Malt is used as the basic malt for all beer and ale styles.
The enzymes in all varieties of the current crop are sufficient to support high percentages of Specialty Malts and adjuncts without altering brew house procedures.

BLACK MALT

Advantages:

Black Malt is used in ALL types of beer for color adjustment from a very slight increase in light and NA brews to a very black increase in stouts and porters.
Black Malt provides the color and sharp, almost acrid, flavor that is characteristic of stouts and porters.

Applications:

For DARK beers, use 1lb./BBL (338 gms/HL) to increase the color approximately 17° Lovibond. This can be added during mashing, or in the kettle.
For PORTER and STOUT, use 1 - 10% of the total grist to obtain the desired color.

CARAPILS MALT

Advantages:

Product integrity which assures PURE BEER IMAGE for those using only water, malt, hops, and yeast.
Adds body ('Vollmundigkeit'), foam retention, and beer stability without influencing color or flavor. May be used with or without other Specialty Malts.
May be used to upgrade all types of light colored beers and ales (standard, premium, 'light', low alcohol, NA, etc.)
The non-fermentables contained in the Carapils® & reg. Malt are very advantageous in balancing body and flavor of dark colored beers and ales.

Applications:

Use 5 - 20% of total grist to obtain the above advantages in a light colored beer or ale.
Use 2 - 10% of total grist to obtain the above advantages in a dark colored beer or ale.

CHOCOLATE MALT

Advantages:

Chocolate Malt is used in ALL types of beer for color adjustment from a very slight increase in Light and NA brews to a very black increase in Stouts and Porters; the final beer flavor will carry chocolate notes depending on the amount of malt used.
The chocolate flavor is very complementary in Brown Ales, Dark Beers, Porters and Stouts.

Applications:

To increase "eye appeal" of low gravity brews, low calorie brews, and low alcohol brews, use 0.4 - 1 oz/BBL (9 - 28 gms/HL) of the flour. Introduce the flour into the kettle 5 - 10 minutes before knockout to minimize the flavor contribution.
For DARK beers, use 1 lb./BBL (338 gms/HL) to increase the color approximately 17° Lovibond. This can be added during mashing or in the kettle.
For PORTER and STOUT, use 1 - 10% of the total grist to obtain the desired color.

CARAMEL MALT - 120 L

Advantages:

Caramel Malt provides color, a unique flavor, body (non-fermentables), and contributes to foam retention and beer stability.
Caramel Malt 120L gives a very pronounced to sharp caramel flavor and a deep red color.

Applications:

For DARK beer, use 3 - 15% to provide color, caramel flavor and body.
For PORTER and STOUT, use 10 - 15%.

CARAMEL MALT - 20 L

Advantages:

Caramel Malt provides color, a unique flavor, body (non-fermentables), and contributes to foam retention and beer stability.
Caramel Malt 20L gives a sweet, mild caramel flavor and a golden color.

Applications:

For PILSNER beer, use 3 - 7% to balance the flavors of malty, grainy, and high hopping.
For light AMBER beer, use 5 - 15 % to provide color, sweetness, and body.

CARAMEL MALT - 80 L

Advantages:

Caramel Malt provides color, a unique flavor, body (non-fermentables), and contributes to foam retention and beer stability.
Caramel Malt 80L gives a sweet, pronounced caramel flavor and a red to deep red color.

Applications:

For RED beer, use 3 - 12% to provide color, sweetness, caramel flavor and body.
For DARK beer, use 7 - 15%.
For PORTER and STOUT, use 10 - 15%.

FLAKED BARLEY

Advantages:

Flaked Barley, Pregelatinized can be used as a cereal adjunct; the flakes can be added to the mash without first using a cereal cooker. The Pregelatinized Flakes will give a higher yield and a more trouble-free brew than a conventional flaked barley.
Using Flaked Barley as an adjunct in all-grain brews produces a lower color in the final beer without lowering the Original Gravity.
It produces an all grain beer with a milder, less grainy-malty flavor.
It can eliminate the use of corn as an adjunct, as many people can detect the corn flavor.

Applications:

Add directly to the mashtun along with the malts. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.
Can be used up to 40% of the total grist bill.

FLAKED CORN

Advantages:

Flaked Corn, Pregelatinized can be used as a cereal adjunct; the flakes can be added to the mash without first using a cereal cooker. The Pregelatinized Flakes will give a higher yield and a more trouble-free brew than a conventional flaked corn. Also the corn has been de-germed (the oil removed) thus eliminating rancidity.
Using Flaked Corn as an adjunct produces a lower color in the final beer without lowering the Original Gravity.
It produces a beer with a milder, less grainy-malty flavor.
It produces a drier, more crisp beer.

Applications:

Add directly to the mashtun along with the malts. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.
Can be used up to 40% of the total grist bill.

FLAKED OATS

Advantages:

Flaked Oats, Pregelatinized can be used as a cereal adjunct; the flakes can be added to the mash without first using a cereal cooker. Flaked Oats are used in producing Oatmeal Stout and similar types of beer.

Applications:

Add directly to the mashtun along with the malts. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.
Can be used up to 30% of the total grist bill.

FLAKED RICE

Advantages:

Flaked Rice, Pregelatinized can be used as a cereal adjunct; the flakes can be added to the mash without first using cereal cooker. Using Flaked Rice as an adjunct produces a lower color and a crispness (dryness) in the final beer without lowering the Original Gravity.
It produces a beer with a milder, less grainy-malty flavor.
It is one way of providing more fermentables (alcohol) without increasing the body and flavor.

Applications:

Add directly to the mashtun along with the malts. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.
Can be used up to 25% of the total grist bill.

FLAKED RYE

Advantages:

Flaked Rye, Pregelatinized can be used as a cereal adjunct; the flakes can be added to the mash without first using cereal cooker. The Pregelatinized Flakes will give a higher yield and a more trouble-free brew than a conventional flaked rye.
Using Flaked Rye as an adjunct produces RYE BEER, called ROGGEN BIER in Europe.
A small percentage of the mash bill will give a distinct rye flavor.
It allows the brewer to create a unique beer style.

Applications:

Add directly to the mashtun along with the malts. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.
Can be used up to 20% of the total grist bill, although it is recommended to start at 5 - 10% usage level because of the concentrated flavor of the rye.

FLAKED WHEAT

Advantages:

Flaked Wheat, Pregelatinized can be used as a cereal adjunct; the flakes can be added to the mash without first using cereal cooker. The Pregelatinized Flakes will give a higher yield and a more trouble-free brew than conventional flaked wheat.
Using Flaked Wheat as an adjunct will give the typical wheat characteristics of increased foam and longer head retention.
Flaked Wheat contributes less color than Wheat Malt.

Applications:

Add directly to the mashtun along with the malts. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.
Can be used up to 40% of the total grist bill.

PALE ALE MALT

Advantages:

Pale Ale Malt has a more pronounced malt flavor than Two-Row Brewers Malt. It also is deeper in color than Two-Row Brewers--which adds golden hues to your initial wort.
The enzymes in Pale Ale Malt make it successful base malt in that it will support the use of non-enzymatic specialties.

Applications:

Use as the base malt or in conjunction with Two-Row Brewers Malt to impart a richer malt flavor and additional color.
Lends itself particularly well to English Style Ales, IPA, ESB, and Bitter beers.

ROASTED BARLEY

Advantages:

Roasted Barley provides a sweet, grainy, coffee-like flavor and a red to deep brown color to beer. The flavor is concentrated; therefore, a small amount will give a distinguishable flavor.
Chocolate Malt, Black Malt or Black Barley is used in combination with Roasted Barley to obtain the desired color.
Color contribution is red to deep brown, depending on the amount used.

Applications:

For PORTER and STOUT, use 3 - 7% for a coffee-like flavor.
For NUT BROWN ALE, use 2 - 5% of total grist.

VIENNA MALT

Advantages:

Vienna Malt can be used in place of standard Brewers Malt as the basic malt in a brew. This malt contributes slightly more malty, grainy flavor and a slightly deeper golden color than standard Brewers Malt.
The increased malty flavor balances nicely with higher-hopped, higher-colored and fuller-bodied beers.
The enzymes are sufficient to support the addition of high amounts of Specialty Malts or adjuncts.

Applications:

For PILSNER beer, use 10 - 30% Vienna Malt for color and malty flavor.
For light colored AMBER beers, use 60 - 90% Vienna Malt along with a percentage of Caramel Malt.
For medium colored AMBER beers, use 70 - 80% Vienna Malt along with a percentage of Caramel Malt.

WHEAT MALT

Advantages:

Wheat Malt is used in the production of WEIZENBIER and WEISS BIER.
Wheat Malt is necessary when adhering to the Reinheitsgebot, German Purity Law.
Wheat Malt gives a modified (malty) flavor that is not obtainable with raw wheat.
Wheat Malt contributes to foam production and foam stability.

Applications:

For WEIZENBIER, use 51 - 72% Wheat Malt. Note: Use of a high percentage of Wheat Malt may cause slow lautering times due to its lack of husk.
For WEISS BIER, use 25 - 35% Wheat Malt.

In ALL beers, use 0.5 - 1.5% to improve foam.