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Belgian 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


Belgian Grains
Malt L G Description
Aromatic Malt 20°-26° 1.036 Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Belgian Pale Ale Malt 2.7°-3.8° 1.038 Use as a base malt for any Belgian style beer with full body.
Biscuit Malt 23°-25° 1.035 Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
Caramel Pils 6°-9° 1.030 A very light crystal malt that lends body, smoother mouth-feel and foam stability.
Caramunich Malt 56° 1.033 Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
Caravienne Malt 21°-22° 1.034 Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
Chocolate Malt 300°-380° 1.030 Will add a deep red color and nutty/roasted taste.
De-Bittered Black Malt 500°-600° 1.030 Will add a deep black color without the astringent flavor of black malt.
Pale Wheat 1.2°-2° 1.038 Can be used in amounts of up to 70% of grist to create many wheat beer styles and aid in head retention in smaller amounts.
Pilsen Malt 1.5° 1.037 Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
Roasted Wheat 10°-14° 1.036 Slightly roasted wheat which imparts a bready, nut-like quality.
Special B Malt 130°-220° 1.030 Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.