Grains (Malts), Extracts, Sugars and Adjuncts

1. Grain Guide

   6 Replies 15806 Views

   First post by BIABrewer, 14 years ago

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   This handy grain guide from The Beverage People gives a good overview of the names and functions of various brewing grains (malts).
   
   If you know of any other good quality guides, please let us know here and we will add them to this post.
   
   Cheers,
   BIABrewer

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   Guinges, This is the topic for Grains, If you would like to download a HOP Union Catalog check the topic
   onclick= window.open(this.href);return false; and see the last downloadable Hop catalog.
   While it lasts!!!
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   Last post by joshua
   11 years ago
2. Peanut Butter

   9 Replies 26075 Views

   First post by richpollard, 9 years ago

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   How would Peanut Butter be added to Biabacus???
   
   Rich

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   Hello! I just logged for the first time in years. I did brew this beer, but I have forgotten it now after going to grad school. I simplified my here-and-there brewing to just English Pale Ales for the most part. Sorry....
   Rich
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   Last post by richpollard
   3 years ago
3. Rice Hulls

   0 Replies 4624 Views

   First post by JackRussel, 3 years ago

   

   Hi all,
   
   I haven't brewed in YEARS but I'm starting to get the urge again. I just wanted to issue a warning to all BIAB brewers. I am generally a fairly private person, so I don't usually share my life sob story, but hear me out please because I think hearing/reading it may prevent a lot of unnecessary suffering. I was diagnosed with M.S. in 2005 and had a couple very rough years initially. I had a massive relapse in 2007 which left me paralyzed on one side of my body. I have had suspicions...
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   Last post by JackRussel
   3 years ago
4. Making your own Belgian candi sugar

   2 Replies 13332 Views

   First post by ShorePoints, 4 years ago

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   For those brewing Trappist Ales with recipes that call for Belgian candi sugar, here's a link for good directions on how to make your own:
   
   updated url
   
   It includes DME and Calcium hydroxide in order to employ the Maillard reaction, not just pyrolysis of monosaccharides derived from inversion under acidic conditions from cream of tartar or citric acid (essentially no amino acids present).
   
   I did it and it is a bit of a PITA, standing at the stove without interruption for ~1 hour. It was my...

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   Thanks, Pat, but I’m certain there are better chemists out there. I am retired for almost a decade and brewing beer is the most lab-like legal activity I have found. More so than my other interest, baking sourdough bread (grains, yeast, water, salt, no hops).
   
   I did the Belgian sugar prep because I was confident that it was like working in the chemistry lab. Some might say, “Why bother? You can buy it.” Same goes for beer, folks. If you brew, then you know how to be careful enough while...
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   Last post by ShorePoints
   4 years ago
5. Sichuan pepper in an Ale.

   6 Replies 14206 Views

   First post by Muggy Dawson, 6 years ago

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   Tasted Honey Ma Gold Ale the other week at Great Leap Brewing in Beijing. Loved this and wanted to have a go at making something similar. I've got some basic parameters for a recipe, but the only info I've got so far on the Sichuan pepper addition is to use them like a hop addition.
   Does anyone have experience with using this ingredient, or have suggestions for other preparation of it.
   A pamphlet I got at their tap house said the brewer perfected his recipe after talking with a local cook,...

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   Muggy Dawson - sounds like some good experiments you have in mind. I find painters' tape and a marker useful to label contents and dates when I split off portions (aliquots) of the main batch. Keep us posted on the results, please.
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   Last post by ShorePoints
   6 years ago
6. Steeping Grains

   8 Replies 15304 Views

   First post by HbgBill, 9 years ago

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   How do you handle steeping grains? I'm thinking of grains like Crystal/Caramels, Chocolate, Roasted Barley, etc. Do you grind them up with the rest of the grain bill and stir into the MT.. or do you steep them separately? Do you even grind them?

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   Does anyone have further thoughts on steeping darker grains (roasted barley, carafa 3, choc, etc) or using as a separate late addition to the mash? I've only ever milled them and added along with my base malt, one in all in from the start. I'm just looking at this for Stouts and wanted to see if there's enough difference for my own tastes to make it worth switching to.
   
   Looking at the bigger picture, I'd like to experiment with some of these different methods just involving dark specialties in...
   8 Replies
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   Last post by Muggy Dawson
   7 years ago
7. ,

   1 Replies 9217 Views

   First post by Evanspa, 8 years ago

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   .

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   Malt names get very confusing!
   
   Whilst I'm sure either one will be fine, it's important to know what recipe you are brewing and what percentage of brown malt is in it and what the style wants to acheive.
   
   I've never used brown malt so I'm in the same position as you. My first step though would be to Google for descriptions on the two malts to see if there are any obvious differences. Unfortunately, getting good descriptions, even from the maltsters themselves, can be very hard. I just had a...
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   Last post by PistolPatch
   8 years ago
8. grain temp

   3 Replies 10519 Views

   First post by alanem, 10 years ago

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   Just dawned on me that with the weather we are having (43c today,) and as I have my un-milled JW Pilsner stored in my shed I was wondering if it was ok.
   It is stored in one of those willow Eskies, the ones with the 2 wheels on, and the grain is still in the bag it came in as well.
   Anyway I just went out and opened the Esky (just love that aroma of grain) and checked the temp and it was 33c in the Esky, I never opened the bag to get grain temp but it didn't seem overly hot by feel.
   I know that...

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   Just found this topic pretty useful. I was going to post for opinions on a 5kg bag of crushed grain I found sitting under the house. It will have been there for getting on to 18months now, albeit in a sealed plastic bag away from light and dampness. Should be be good when considering PP's flour comparison :)
   
   Sent from my iPhone using Tapatalk
   3 Replies
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   Last post by GrainGrub
   8 years ago
9. How to use section Y

   10 Replies 16728 Views

   First post by nosco, 9 years ago

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   Most sources have extract potential written as PPG (How to Brew) or SG (Beer Smith). How to I translate this into FGDB and MC in Section Y of the Biabicus :scratch: . Id like to use some flaked corn in a brew and plus Id like to learn how to use section Y. Apologies if its already been answered some where else.
   
   Ive read this link and I know I read about FGDB on here before but couldnt find it.
   
   Nosco

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   So if wanted to be really accurate you could test the SG of ingredience and enter it into the biabicus. Thats very cool.
   
   Maybe for really big batches lol
   10 Replies
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   Last post by nosco
   9 years ago
10. Grain Storage Options

    5 Replies 13279 Views

    First post by blu_afro, 9 years ago

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    G'day All,
    I am considering methods to store about 75-100kg of various grains, bulk and specialty, at my home.
    As I live about 200 km south of Perth, and only have one supplier down here, looking at possibility of becoming a bit more independent on the brew ingredients.
    So, love to hear about your methods of storing grain.
    I need to store outside under the patio.
    Thanks

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    The final solution .... olive pickling drums, 220L, $20 a piece from Bruce at Waikiki south of Perth, found them on Gumtree.
    Can't show you photos of the kids inside the drums cleaning (playing with soap and water) out the remnant olives and brine solution, but they had lots of fun!
    I reckon this drum would hold up to 100kg of grain, but I think 75kg would be more manageable getting different grains in and out.
    The last photo is of the other drum I bought which I made into a tumbling composter,...
    5 Replies
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    Last post by blu_afro
    9 years ago
11. Flaked wheat OK with BIAB?

    16 Replies 24311 Views

    First post by laserghost, 10 years ago

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    Hi guys,
    
    I have been formulating a recipe I'm going to try hopefully this weekend, which uses 6% flaked wheat (1 lb / 455 g) in the grist. It's designed to be 1.068 and I'm mashing at 151 F / 66.11 C (90m), for a moderately-well attenuated IPA (I hope).
    
    I saw an email this morning from Brad Smith doing one of his features, and it's a mostly descriptive overview of BIAB, but it ends on a statement specifically about adjuncts and mentioning flaked wheat. I'm wondering if the amount I'm using is...

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    BDP, yes I do record it in the Biabacus file. Yes I use Biabacus for my FVM and FVV - Maxi Biab.
    I have been thing about adding the carapils as a steeping grain per a previous post by Hashie.
    Joe
    16 Replies
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    Last post by jhough
    9 years ago
12. Flaked Rye

    4 Replies 24025 Views

    First post by aortey, 10 years ago

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    Hi All,
    
    I'm looking for some clarity on a hop rod rye clone I've just brewed.
    
    Normally when I brew using the BIABacus I always hit the expected OG perfectly.
    
    This time I was expecting 1.072 and hit 1.065 and the only ingredient that was new to me in the recipe was flaked rye.
    
    The total grain bill was 5844g and 490g was flaked rye.
    
    So my question what should I have adjusted the FGDB column to for the rye?
    
    Here's the Holland and Barrett link for the flaked rye:
    
    Sorry if this is covered...

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    Hi PP,
    
    Thanks for the reply, there's a lot of sound logic in there!.
    
    - The evaporation rate was fine ended up with just shy of 16L which was good.
    - With regard the reading with a refractometer, when the wort was in the FV, prior to pitching. (I did ensure this was calibrated with water)
    
    Now you've clarified the rye won't be n issue, I think you are right about it being a weights issue. The double check is a good idea.
    
    Thanks again
    Andy
    PS. Aces, the BIABacus is quite poss. the best bit of...
    4 Replies
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    Last post by aortey
    10 years ago
13. proanthocyanidin-free barley

    5 Replies 11440 Views

    First post by mally, 10 years ago

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    I'm Glad you managed to get past the title :lol: :lol: :lol: :lol:
    
    Just wondered if anybody had used this kind of malt before?
    If you haven't heard of it, have a look at this info here .
    
    I wouldn't say it is hugely popular, but is readily available in the UK. Is this available anywhere else in the world?
    I have 5Kg that I am going to use at some point, any comments or feedback welcome.
    
    What particularly interested me was this statement
    “They’ve demonstrated consistently haze-free beer,...

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    My wife and I were talking about the same thing today! Let me work on it and I will get back to you. (or a football helmet?) Thanks for the idea!
    5 Replies
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    Last post by BobBrews
    10 years ago
14. How does one treat sugars in BIABacus?

    1 Replies 8369 Views

    First post by Dski, 10 years ago

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    I'm after a few pointers about how to use sugars in BIABacus.
    
    Specifically, I'd like to add some liquid candi sugar to the fermenter at or after high krausen.
    
    Cheers!

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    Sorry you haven't scored an answer here yet Dski. The BIABacus is a bit clumsy when it comes to sugars but I have written an answer for you in your other thread here .
    
    :peace:
    1 Replies
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    Last post by PistolPatch
    10 years ago
15. Should I buy (or ask for) a Grain Mill?

    12 Replies 19558 Views

    First post by 2trout, 10 years ago

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    Im taking a prompt from Pistol Patch on this one.
    
    A grain mill has been on my wish list for some time now. I get along fine without one, but I DO see the value in having a mill at my home. Let me start with what I don't like about not having a grain mill.
    
    First, I have to buy my grain where I can grind it (or have it ground). I choose to buy locally whenever possible and I do have the Home Brew Store in my area, so it is not a huge deal. However, I don't have the flexibility to run in to the...

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    Epimetheus,
    
    In home brewing there are all sorts of variables. Time, Temperature, pH, grain viability, grain crush, boil vigor, air humidity (evaporation rate). Don't get caught up in expecting stable numbers. It rarely happens. You can gain some stability by using BIABacus. Recording every measurable thing you can and comparing the resulting beers. You must be rigorous in writing everything down including the taste of the resulting beer. You will forget once the beers start coming off your...
    12 Replies
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    Last post by BobBrews
    10 years ago
16. Bairds malt efficiency

    1 Replies 8599 Views

    First post by Yeasty, 11 years ago

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    This has been discussed on several UK forums and I mentioned it Here
    
    thughes mentioned he had the same problem and asked for more details so here is a couple of links:
    
    Bairds V's Fawcetts
    
    Big thread. This is mid topic
    
    No read all of this one yet
    
    That should keep you going Todd ;) . One thing to note is that when I used Bairds the bag seemed to have a lot of empty husks at the top of the bag, so as always I gave the malt a good mixing. (easier once you have used a bit) This is...

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    Thanks Yeasty!
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    Last post by thughes
    11 years ago
17. Using Wheat Malt

    4 Replies 12766 Views

    First post by Desert Brewer, 12 years ago

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    Hi all, i would like to have a go at a partial wheat beer. I notice that most people are using a Pilsner /Wheat Malt combo for their brews, i have about 5 kg of JW Ale Malt and would like to use it to make 2/3 batches of a light bodied, 4 - 4.5% alc, tasty wheat beer for xmas.(no added fruit). Its fair to say that i have been inspired after I tasted a Pacific Ale the other week and thought that this would be a great beer style for a stinking hot desert xmas.
    
    Can anyone point me in the...

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    Hi there DB,
    
    US-05 is identical to American Ale Yeast 1056. This a great yeast for APAs. And, yes, I would defintely call S&W an APA - a really nicely balanced one and not over the top hoppy in bitterness.
    
    I'm not great at recipe creation so I can't be much help to you there sorry. My policy is to steal recipoes from others who have that skill :lol:. You could try adding a bit of amarillo though in with the Galaxy on the flavour and aroma additions. On second thoughts, maybe not. It seems...
    4 Replies
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    Last post by PistolPatch
    12 years ago
18. Malt the wheat

    6 Replies 14163 Views

    First post by badlee, 12 years ago

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    :champ: I think that this was quite a feather in my cap.
    I live in Chiang mai,Thailand and my nearest homebrew shop is 2500km away in Singapore .
    I have to say that even if it weren't so far away I am so tight that I would probably have gotten around to trying this at some point anyway!
    
    There is a health food shop near by and I thought I would have a bash at malting wheat,as it is way easier than barley :thumbs:
    
    I got 4kg of wheat berries and followed these steps
    1) wash in cool clean water...

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    Sorry not now. But when I do it next time will take some and post them mate.
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    Last post by badlee
    12 years ago
19. Best Malz Wheat vs Weyermann Wheat

    1 Replies 9470 Views

    First post by stux, 13 years ago

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    Well,
    
    Just came back from the LHBS, I needed to buy a sack of german wheat malt... problem was, the only Weyermann sack was not full, alternative was a Best Malz Wheat
    
    ...
    
    Long story short, the best malz tasted boring, and the weyermann tasted more malty... Someone else in the store nailed it this one is yummier...
    
    Yep, Weyermann is yummier than Best...
    
    So, after a little bit of negotiation... half a sack of weyermann at half the full sack price ;)
    
    Always use the yummyiest grain ;)

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    thanks for the info.
    Best Malz will be starting local distribution next month. i will watch out for that wheat malt.
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    Last post by shibolet
    13 years ago
20. Grain / Malt Substitution Spreadsheet

    7 Replies 17221 Views

    First post by shibolet, 13 years ago

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    This is an excel file I put together. It shows the various malts and their substitutions. I'd love any feedback.

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    Very cool. Just found this
    
    I've been meaning to collect these details... and now I don't have to :)
    
    Thanks Shibolet :)
    7 Replies
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    Last post by stux
    13 years ago