Different Grains That Can Be Used For Beer

Beer has been brewed all over the world using the grains that are common to that particular country or region. The most common of these grains are barley and wheat, however, any grain can be used to brew beer. The flavor of the beer is greatly affected by the type of grain used. Many people get used to drinking a certain type of beer and develop a taste for it above others.

Barley – Beer made from barley is darker and has a heavier taste than wheat based beer.
Wheat – Beers made with wheat are generally less bitter, lighter tasting beers than those made with barley.

Aside from these two major grains there are other specialty grains that can be used for brewing beer. These are best used by intermediate to advanced home-brewers. Specialty grains add color, body, taste and aromatics to the beer.

Black Patent Malt – A very dark malted barley that imparts a dark color and burnt, smoky flavor to the beer. Be careful not to use too much as this is a rick flavor and can easily overpower the beer.

Chocolate Malt – This is similar to black patent malt except it has not been roasted as long. The color of the resulting beer will be lighter and will add a nice nutty flavor to the beer. It is often used in stouts and porters.

Crystal Malt – Crystal malt will give a mild flavor that won’t overpower the final product. Because of its mild yet interesting flavor, it is a good grain to start with as you begin to use specialty grains.

Roasted Barley – This is barley that is used to add flavor and color and does not add to the alcohol content of the beer. The desired color and flavor is achieved by oven roasting the barley for the desired length of time.

Cara-Pils – Cara-Pils, sometimes called dextrine, can lend a range of characteristics to a beer. The length of time it is roasted determines the depth of flavor it gives the beer. The three main types of Cara-Pils are called mild malt, Vienna malt and Munich malt.

You can make your own specialty malt by using the roasting process on grains. This allows you to control the color and flavor the malt will have. To make roasted barley malt start with raw barley. Spread in a single layer on a cookie sheet and bake in a 375-degree oven for 5 to 15 minutes. You will smell a wonderful nutty aroma when you roast it. Roast it until the color and odor are what you want.

By: Graham Williams

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