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American Grains
Grains and Adjuncts Chart

Here's a composite list of grains and adjuncts. The color is listed in degrees Lovibond and the gravity is calculated from 1 pound of the ingredient in 1 gallon of water. Click on the general categories below to begin experimenting and enjoy!


Key: L = Degrees Lovibond, G = Gravity


American Grains
Malt L G Description
Black Barley 525° 1.023-1.027 Imparts dryness. Unmalted; use in porters and dry stouts.
Black Patent Malt 500° 1.026 Provides color and sharp flavor in stouts and porters.
Chocolate Malt 350° 1.034 Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
Crystal Malt 40° 1.033-1.035 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt 90° 1.033-1.035 Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Crystal Malt 60° 1.033-1.035 Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
Crystal Malt 30° 1.033-1.035 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt 20° 1.033-1.035 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt 120° 1.033-1.035 Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Crystal Malt 10° 1.033-1.035 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt 80° 1.033-1.035 Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
Dextrin Malt (carapils) 1.5° 1.033 Balances body and flavor without adding color, aids in head retention. For any beer.
Munich Malt 10° 1.034 Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
Pale Malt (Brewers 2-row) 1.8° 1.037-1.038 Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Pale Malt (Brewers 6-row) 1.8° 1.035 Moderate malt flavor. Basic malt for all beer styles.
Roasted Barley 300° 1.025 Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
Special Roast 50° 1.035 Provides a deep golden to brown color for ales. Use in all darker ales.
Victory Malt 25° 1.034 Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
Vienna Malt 3.5°-4° 1.035 Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
Wheat Malt 2° 1.038 Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
White Wheat Malt 2° 1.037 Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.