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British 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


British Grians
Malt L G Description
Amber Malt 35° 1.032 Roasted malt used in British milds, old ales, brown ales, nut brown ales.
Amber Malt 65° 1.032 Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Black Patent Malt 500°-600° 1.026 Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
Brown Malt 65° 1.032 Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Cara-Pils Dextrin 10°-14° 1.033 Adds body; aids head retention. For porters, stouts and heavier bodied beers.
Caramalt 30°-37° NA Made from green malt, imparts a red hue and contributes to flavor and foam stability.
Chocolate Malt 395°-475° 1.034 Nutty, toasted flavor, brown color. Use in brown ales, porters, stouts and bocks.
Crystal Malt 55°-60° 1.033-1.035 Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
Dark Crystal Malt 145°-188° 1.033-1.035 Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Lager Malt 1.6° 1.038 Used to make light colored and flavored lagers.
Maris Otter Pale Malt 3° 1.038 Premium base malt for any beer. Good for pale ales.
Mild Ale Malt 2.3°-2.7° 1.037 Dry, nutty malty flavor. Promotes body. Use in English mild ales.
Oat Malt 4° 1.034 Enhances body and flavor. For winter beers, stouts, porters and other robust beers.
Pale Ale 2.2° 1.038 Moderate malt flavor. Used to produce traditional English and Scottish style ales.
Pale Chocolate Malt 180°-250° 1.034 Less roasted than regular chocolate malt, adds color and mild chocolate/coffee flavors to porters, milds & stouts.
Peat Smoked Malt 2.8° 1.034 Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies.
Roasted Barley 500° 1.025 Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.
Toasted Pale Malt 25° 1.038 Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
Torrified Wheat 1°-1.5° 1.036 Puffed wheat created by high heat. Use in pale ales, bitters and milds.
Wheat Malt 2° 1.038 Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.