During a recent Oregon Brew Crew meeting, some advice regarding brewing IPA’s was given from one of the best professional brewers in Portland, Ben Edmunds, of Breakside Brewing.

While these apply to both commercial and home brewing, it’s some great advice to keep in mind…

• Keep IBUs below 3 digits
  
• Keep O2 out of your beer
  
• Control PH before you can control hops, target 5.2-5.3pH; hit the same PH each time
  
• Pitch .75-1 M/ml per degree plato, ferment at 66°-71°; 300M cells per 5gal
  
• Skew water toward sulfate; Burtonize your water
  
• Add all salts to mash; solutionize first
  
• Watch bittering units to gravity units (BU:GU); 3:4 to 1:1
  
• Don’t go too dry; it accentuates salts and mutes malts
  
• Residual sugar masks BU; increase mash temp, increase non-fermentables or less attenuative yeast
  
• Late kettle & whirlpool hops add more BUs than you think. Close to double
  
• Don’t ignore mid-kettle hops
  
• Find a hop schedule and stick to it
  
• High crystal malts kill hop flavors with age
  
• Crystal malt should be no more than 10% and 40L or lower; use aromatic
  
• More hops in dry hop for 3-5 days
  
• Don’t dry hop on cold beer
  
• Dry hop at the end of fermentation; At 55°-60°
  
• Lower ABV beers pull more polyphenols
  
• Dextrose is your friend; use it wisely

reproduced with permission

Brewing grain comparison and substitution chart

For those home brewers (and some commercial), grains are not always available or in stock, for this reason we’ve provided a resource for compairing the standard grains used in most brewing.

Crystal malt can be substituted with a slightly paler or darker version if your homebrew store doesn’t carry the exact color. Don’t be afraid to make substitutes.

Content provided from kotmf with some minor updates.

Malt Descriptions
Malts are generally listed by family type, and then in increasing Lovibond order. Please note: for malts with Lovibond numbers listing a range, the maltster’s target is mid-range, and that is the color you should think of it as. Most malts are a blend of batches or “pieces” so that you get consistent malt year round. Surface color could vary by individual kernel, but overall color is consistent on fine grind and in congress wort.

Commercially, malts are available to home brewers in grain, liquid (LME), and powder (DME) formats. When purchasing DME or LME for use in extract brewing processes, note that these are categorized in more general terms such as “extra lite, lite, amber, wheat, dark, etc” and typically don’t list what actual grains/malts were used to create them.

Please also consider that malt production changes continually, so this list when published is already out of date and inaccurate in not including all types of malts available.

When making malt substitutions, please look at:

1. Family Group (Base/Stewed/Wet‐Roasted/Dry‐Roasted/Miscellaneous (by grain).
2. Lovibond color.
3. Continent or growing region.

1: BASE MALTS
Generally the lightest color with the highest diastatic power. True 6-row Distiller’s Malt has the most diastatic power.

BRIESS MALTING – Pilsen Malt (1.0°L)
Clean, sweet, delicate, malty. Lightest color base malt; produces clean, crisp wort; excellent for lagers.

BAIRD MALTING – Pilsen (1.0-2.0°L)
A European-style pale Pilsen Malt. A low-color, high-extract, light-flavored malt. Perfect for brewing malty light-colored lagers, light ales, and beers where a crisp, clean finish is desired.

BEST MALZ – Heidelberg Malt (1.4-1.6°L)
German 2-row spring barley malted for lightest color. Great as a base malt in your palest lagers. Has excellent enzyme contribution. Creates a bright and high foaming beer. Use up to 100% of grist.

CANADA MALTING – Superior® Pilsen Malt (1.3-1.7°L)
A very pale, well-modified, base 2-row malt. Perfect for brewing malty light-colored lagers, light ales, and beers where a crisp, clean finish is desired.

GAMBRINUS – Pilsen Malt (1.3-1.8°L) also in ORGANIC by special order only.
Canadian grown low-protein barley is malted into a very pale base 2-row malt. Great for brewing malty light-colored lagers, light ales, and beers where a crisp, clean finish is desired.

GREAT WESTERN MALTING – Superior® Pilsen (1.4-1.8°L)
Very pale, well-modified, base 2-row malt. Perfect for brewing malty light-colored lagers, ales, and beers where a crisp, clean finish is desired. Malted from US western-grown low-protein barley.

BEST MALZ – Pilsen (1.5-2.0°L)
Malted from choice, well modified, low-protein German barley. The resultant beers are light colored, clean, full-bodied and malty. Perfect for Pilsners and Kölsch, Wits, and Tripels.

FRANCO BELGES MALT – Pilsen (1.7-2.0 oL)
Malted from low-protein barley. A low-color, high-extract, light-flavored malt. Well-modified. Can be mashed with a single-temperature infusion. A great base malt for all styles.

THOMAS FAWCETT & SONS MALT – Lager Malt (1.7-2.1°L)
An ideal base malt for your English lager beers, and for English-style Summer Ales.

GREAT WESTERN MALTING – Washington State Select® 2-Row Malt (1.8-2.2°L)
100% Washington-grown barley. Great base malt for all beers. Useful where a local Washington- only beer is desired. With moderate protein and enzyme levels and a very clean, smooth finish.

GREAT WESTERN MALTING – California State Select® 2-Row Malt (1.8-2.2°L)
100% California-grown barley. The perfect base malt for all beers. Useful where a local California- only beer is desired. With moderate protein and enzyme levels and a very clean, smooth finish.

GREAT WESTERN MALTING – Premium 2-Row Malt (1.8-2.2°L) also in ORGANIC
US western 2-Row. Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish.

GAMBRINUS – Pale Malt (1.8-2.8°L) also in ORGANIC by special order only.
A slightly darker base malt than Gambrinus Pilsen Malt due to longer kilning. Contributes a malty complexity to beer flavor and aroma. Malted from Canadian 2-row barley.

BRIESS MALTING – 2-Row Brewers Malt (1.8°L) also in ORGANIC
2-Row. Clean, sweet, mild malty. Malted in small batches making it good for small batch craft brewing; use as base malt for all styles.

PROSTEJOV/SLADOVNY SOUFFLET – Pilsen Malt (2.0°L)
Our only Pilsner malt from the Czech Republic has all the flavor you could want in a Bohemian Pilsner bier. Slightly darker than German malts, as is the Czech tradition!

FRANCO BELGES MALT – Pale Ale (2.0-2.2 oL)
A great light-colored base malt with low protein and very high extract. Contributes a light, clean, malty flavor character. Good for any beer style, especially Belgian style ales.

CANADA MALTING – Distiller’s 6-Row Malt (2-3°L) not recommended for beers
Distiller’s malt is light colored and provides high diastatic power plus good extract. It is very high in protein compared to beer malts. Used in the production of whiskies and other spirits.

THOMAS FAWCETT & SONS MALT – Maris Otter (2.3-3.0°L)
Floor malted Maris Otter has long been the favorite of English brewers for its brewhouse performance and rich, slightly nutty, crisp flavor. An excellent malt for any English beer style.

THOMAS FAWCETT & SONS MALT – Golden Promise (2.3-3.0°L)
Promise is a Pale Ale Malt grown in Scotland. It produces a sweet, mellow wort and is excellent for both brewing and distilling.

THOMAS FAWCETT & SONS MALT – Halcyon (2.3-3.0°L)
Halcyon is a barley variety that was bred from the Maris Otter and Sargent barley varieties. It tends to produce a less sweet wort than Maris Otter.

THOMAS FAWCETT & SONS MALT – Optic Spring Pale Ale (2.3-3.0°L)
Optic is a barley variety widely grown in the United Kingdom. It produces a sweet, flavorful wort with highly aromatic qualities. It is a Spring malting barley variety.

THOMAS FAWCETT & SONS MALT – Pearl (2.3-3.0°L)
A traditional English barley variety known for its slightly bready flavor. It produces a sweet, flavorful wort with aromatic qualities.

GREAT WESTERN MALTING – Northwest Pale Ale Malt (2.6-3.0°L)
A slightly darker base malt than our Premium 2-row malt due to longer British Pale Ale-style kilning. Contributes a malty complexity to beer flavor and aroma.

BAIRD MALTING – Maris Otter Malt (2.5-3.5°L)
Malted from lower protein Maris Otter winter barley, and modified to enhance foam formation and palate fullness. A favorite of brewers around the world for its earthy, nutty malt character.

BAIRD MALTING – Pale Ale Malt (2.5-3.5°L)
Malted from British 2-row barley. Contributes a malty complexity to beer flavor and aroma. Used as a base malt in traditional British Pale Ales, Porters and Stouts.

FRANCO BELGES MALT – Vienna (2.5-4.0 oL)
Similar to Munich but lighter in color. Can be used as a base malt for increased malt aroma and flavor. Use in beers where you want to add color and malt complexity without caramel flavor.

BAIRD MALTING – Vienna (2.7-4.0°L)
Similar to Munich but lighter in color. Can be used as a base malt for increased malt aroma and flavor. Use in beers where you want to add color and malt complexity without caramel flavor.

GREAT WESTERN MALTING – Vienna Malt (3.0-4.0°L)
Similar to Munich but lighter in color. Can be used as a base malt for increased malt aroma and flavor. Use in beers where you want to add color and malt complexity without caramel flavor.

GAMBRINUS – ESB Malt (3.0-4.0°L)
This base malt targets the color profile between Pale Malt and Vienna Malt. Can be used as a base malt for increased malt aroma, flavor, and color. Malted from Canadian 2-row barley.

BRIESS MALTING – Pale Ale Malt (3.5°L)
2-Row. Rich malty flavor, hints of biscuit and nuts. Use as base or high percentage specialty malt; rich golden hue.

BRIESS MALTING – GoldPils® Vienna Malt (3.5°L)
2-Row Vienna malt provides a small amount of color and adds malt complexity. Can be used for 100% of the grist, or just as a base malt.

BEST MALZ – Vienna (3.0-5.0°L)
Provides full maltiness and some color, often with a nutty flavor. Used in European amber, golden and brown lagers as well as Marzen and Oktoberfest beers. Can be used up to 100% of the grist.

THOMAS FAWCETT & SONS MALT – Vienna (3.5-5.0°L)
Similar to Munich but lighter in color. Can be used as a base malt for increased malt aroma and flavor. Use in beers where you want to add color and malt complexity without caramel flavor.

2: STEWED MALTS
Stewed malts generally still retain some diastatic power and can often be used at 100% of the grist.

BEST MALZ – Caramel Pils® (1.6-3.1 oL)
Lightly kiln colored to add malt complexity to light colored lagers. Recommended at up to 50% of the grist.

FRANCO BELGES MALT – Special Aromatic (4.5-5.5 oL)
Kilned for soft mouth-feel, biscuit character, and complex malt flavor and aroma. Provides no caramel flavor. Was designed specifically for Belgian-style beers. Can be used up to 50% of grist.

BAIRD MALTING – Munich (4-8°L)
Used where increased malt flavor, color and aromas are desired, but where caramel/crystal flavors are not. High finishing heat is used to produce a full-bodied, flavorful malt.

BEST MALZ – Munich (4-8°L)
Increases beer color, mouth feel and malt character. Used in dark, aromatic and full-bodied lagers such as Märzens, Oktoberfests, Bocks and Double Bocks. Can be used up to 100% of the grist.

BRIESS MALTING – Ashburne® Mild Malt (5.3°L)
2-Row mid-range between Vienna and Munich malt. Slightly malty and sweet with a subtle toasty note. Use as a base or high percentage specialty malt; rich golden hues.

GAMBRINUS – Vienna Malt (5.0-7.0°L)
Similar to Munich but lighter in color. Use as a base malt for increased malt aroma and flavor, and where you want to add color and malt complexity without caramel flavor. Canadian 2-row barley.

FRANCO BELGES MALT – Munich (6.0-8.0°L)
Used where increased malt flavor and aromas are desired, but without caramel/crystal flavors. Provides the traditional taste, color and mouthfeel of Bocks, Oktoberfest/Märzens and Porters.

THOMAS FAWCETT & SONS MALT – Munich (5.7-9.5°L)
Used where increased malt flavor, color and aromas are desired, but where caramel/crystal flavors are not. High finishing heat is used to produce a full-bodied, flavorful malt.

GREAT WESTERN MALTING – Munich Malt (8-10°L) also in ORGANIC
Used where increased malt flavor and aromas are desired, but where caramel/crystal flavors are not. Can be used up to 100%. Munich Malt can be used as a base malt for bock beer and doppelbock.

GAMBRINUS – Munich 10L Malt (9.5-10.5°L) also in ORGANIC by special order only.
Use as a base malt where increased malt flavor and aromas are desired, but where crystal flavors are not. Great for bock beer and doppelbock. Can be used up to 100%. Canadian 2-row barley.

BEST MALZ – Dark Munich (8-12°L)
Maltier than the regular Munich, the Dark contributes more reddish/amber hues. Used in the production of dark, aromatic and full-bodied lager styles. Can be used up to 100% of the grist.

BRIESS MALTING – Bonlander® Munich Malt (10°L)
2-Row. Very smooth and malty sweet, warming. European-style Munich malt with a clean, malty flavor; golden to orange hues.

FRANCO BELGES MALT – Dark Munich (10-13.5°L)
Maltier than the regular Munich, the Dark contributes more reddish/amber hues. Used in dark, aromatic and full-bodied lager styles where malt complexity is desired, but caramel flavors are not.

BEST MALZ – Red X® (11-13°L)
Unique German malt with properties of both Munich and Crystal malts. If used at 100% of the grist, it creates a beer with a nearly garnet red color. Contributes a toasty, malty Munich-like complexity.

BEST MALZ – Caramel Hell® (8-16°L)
A Kiln colored malt designed to add malt complexity and light sweetness and color to light lagers and wheat beers. Recommended use is up to 50% of the grist.

BEST MALZ – Caramel Aromatic® (16-23°L)
German 2-Row aromatic malt is in the Munich malt family, but on the darker end. Contributes a rich intense non-crystal malt flavor and aroma to beer. Usage up to 10%.

BRIESS MALTING – Aromatic Malt (20°L)
2-Row dark Munich malt. Very smooth biscuit malt. European-style dark Munich malt that provides clean, intense malty flavor.

BEST MALZ – Melanoidin Malt (20-30°L)
A high-dried kilned malt. This flavorful non-crystallized malt is ideal for all types of red and dark lagers and ales, and “malt bombs” such as Doppel Bock. Can be used up to 20% of the grist.

GREAT WESTERN MALTING – Melanoidin (25-35°L)
Light brown biscuit-toast aromatic malt. This flavorful non-crystallized malt contributes mouthfeel and malt complexity to amber-colored and darker beers.

GAMBRINUS – Munch 30L Malt (30-35°L)
Light brown biscuit-toast aromatic malt. This flavorful non-crystallized malt contributes mouthfeel and malt complexity to amber-colored and darker beers. Malted from Canadian 2-row barley.

BEST MALZ – Caramel Munich I ® (34-46°L)
Kiln stewed to increase malt complexity and color without adding crystalline sweetness. Great for dark lagers, märzen, bock biers, and dark wheat beers. Recommended use is up to 50% of the grist.

GREAT WESTERN MALTING – Sacchra® 50 (45-55°L)
Kiln stewed to saccharificatin temperature. Provides malt complexity with nearly crystalline sweetness, a creamy texture, and red color. Allows the hops to shine through. Use up to 20%.

BEST MALZ – Caramel Munich II ® (50-95°L)
Kiln stewed to maximize flavor and color without adding crystalline sweetness. Great for your darkest lagers, bock biers, and darkest wheat beers. Recommended use is up to 50% of the grist.

3: WET-ROASTED MALTS
Malts that have been roasted do not have any diastatic power for conversion.

FRANCO BELGES MALT – Caramel Pilsen (9-11 °L)
Our darkest Caramel Pilsen malt is fully saccharified so the malt sugars are carmelized and glassy inside the kernel. Adds caramel aroma, reddish color, body, and head and foam retention.

BRIESS MALTING – Caramel Malt 10L (10°L)
Candy-like sweetness, mild caramel. Golden hues; drum roasted; improves foam; enhances viscosity.

THOMAS FAWCETT & SONS MALT – CaraMalt (10-13°L)
Will impart a light flavor and slight red hue. Great for dark lagers and ales. Will contribute dextrins and add to foam stability.

GREAT WESTERN MALTING – Crystal C15 (13-17°L) also in ORGANIC
Two-row malted barley that has been roasted to develop a light glassy caramelized interior. Delivers a subtle sweet caramel flavor and golden color to beer. Adds body like a dextrin malt but is sweeter.

BAIRD MALTING – Light Carastan (13-17 °L)
Stewed and then roasted, which crystallizes the interior of the malt kernels. The result is a light crystal malt that provides body, color and a delicate smooth caramel/toffee character to beer.

FRANCO BELGES MALT – Caramel Vienna (19-21°L)
Saccharification and gentle torrification develops a light caramel aroma and flavor in this light crystal malt. Often used in Abbey-style ales. Gives a fuller flavor to beer. Use as 5-20 % of grist.

THOMAS FAWCETT & SONS MALT – Pale Crystal (20-27°L)
Imparts a light caramel/crystal flavor, and slight red hue. A great crystal malt on the lower side of the color scale.

GREAT WESTERN MALTING – Crystal C30 (27-33°L)
Fully modified and saccharified, then caramelized at high humidity and moderately roasted. It provides a coppery color and a moderate sweet, malty, caramel flavor in the beer.

FRANCO BELGES MALT – Caramel Amber (28-32 °L)
Saccharification and torrification of selected barley develops rich caramel aroma and flavor. This medium-light crystal malt often used in Abbey-style ales. Use as 5-20% of the grist.

BAIRD MALTING – Carastan 30/37 (30-37°L)
Stewed and then roasted at high temperature, which crystallizes the interior of each malt kernel. The result is a pale, brown-colored malt providing body, color and a sweet caramel/toffee flavor to beer.

GREAT WESTERN MALTING – Crystal C40 (35-45°L) also in ORGANIC
Fully modified and saccharified, then caramelized at high humidity and roasted. It provides a light reddish-amber color and a medium sweet, malty, caramel flavor in the beer.

BRIESS MALTING – Caramel Malt 40L (40°L)
Sweet, caramel, toffee. Golden hues; drum roasted; improves foam; enhances viscosity.

FRANCO BELGES MALT – Caramel Munich 40 (38-42 oL)
Provides a light reddish-amber color and a medium sweet, malty, caramel flavor. Highly modified, caramelized and slightly toasted. Used in Belgian Dubbels.

THOMAS FAWCETT & SONS MALT – Crystal Malt I (42-48°L)
A good general-purpose crystal malt. Will impart a moderate amber color, caramel flavor and rich malt aroma to your beer.

BAIRD MALTING – Crystal 50/60 (50-60°L)
Stewed and then roasted slowly at higher temperatures, giving stronger toffee/caramel flavors. Used traditionally in the U.K. to give the characteristic color and flavor of Bitters and Pale Ales.

GREAT WESTERN MALTING – Crystal C60 (55-65°L) also in ORGANIC
Caramelized at high humidity and well roasted. Provides a red-amber color and a pronounced malty, toffee, caramel flavor in the beer. Perfect for Reds, Ambers and Porters.

BRIESS MALTING – Caramel Malt 60L (60°L) also in ORGANIC
Sweet, pronounced caramel. Deep golden to red hues; drum roasted; improves foam; enhances viscosity.

FRANCO BELGES MALT – Caramel Munich 60 (58-62 oL)
Highly modified, caramelized and slightly toasted. Contributes a rich malt aroma, caramel flavor, body, and a red-copper color to beer. Perfect for Abby ales and other dark or big beers.

THOMAS FAWCETT & SONS MALT – Crystal Malt II (62-68°L)
Stewed and then roasted slowly at higher temperatures to create a glassy crystal center. An excellent all-purpose crystal malt. Will impart sweet caramel/crystal/toffee notes to your beer.

GREAT WESTERN MALTING – Crystal C75 (70-80°L)
Caramelized at high humidity and well roasted. Provides a deep red color and a complex strong caramel and dark-toffee flavor in the beer. Great in big dark ales and malty specialty beers.

BAIRD MALTING – Crystal 70/80 (70-80°L)
Stewed and then roasted longer at high temperatures, giving intense and dark toffee/caramel flavors. These darker crystals are excellent for reddish-brown ales.

BRIESS MALTING – Caramel Malt 80L (80°L)
Pronounced caramel, slight burnt sugar, raisiny. Red to deep red hues; drum roasted; improves foam; enhances viscosity.

FRANCO BELGES MALT – Caramel Munich 80 (77-83 oL)
Highly modified, caramelized and roasted. Contributes a reddish color and complex strong caramel and dark-toffee flavor to the beer. Used in big rich malty beers.

THOMAS FAWCETT & SONS MALT – Dark Crystal Malt I (80-93°L)
Contributes a strong reddish hue to dark beers. This malt will impart a roasty edge on top of a malty sweetness.

GREAT WESTERN MALTING – Crystal C120 (115-125°L) also in ORGANIC
Caramelized at high humidity and roasted for a long time. Provides dark red-brown color & toffee- caramel, raisin and madeira flavors while avoiding the burnt character of chocolate or black malt.

THOMAS FAWCETT & SONS MALT – Dark Crystal Malt II (118-123°L)
Will provide an intense, crystal malt sweetness coupled with a moderate amount of burnt caramel bitterness. Use in moderation.

BRIESS MALTING – Caramel Malt 120L (120°L) also in ORGANIC
Pronounced caramel, burnt sugar, raisiny, prunes. Red to deep red hues; drum roasted; improves foam; enhances viscosity.

FRANCO BELGES MALT – Carmel Munich 120 (110-130 oL)
Provides intense toffee-caramel flavor while avoiding burnt character. Contributes dark cherry, plum and raisin notes to Belgian Abbey-style ales and dark specialty beers. Use as 2-8 % of grist.

BRIESS MALTING – Extra Special Malt® (130 °L)
Toasted marshmallow, toast, mild coffee, prunes, dry, woody. Hybrid drum roasted malt; has both caramel and dry roasted flavors. Leans toward raisin & madeira with a roasty finish.

BEST MALZ – Special X® (115-150°L)
Caramel and biscuit flavors. Hybrid roasted malt. Leans toward raisin and madeira with a dry finish.

GREAT WESTERN MALTING – Crystal C150 (145-155°L)
Caramelized at high humidity and roasted for a very long time. Provides a very dark color and an intense caramel and slightly burnt-toffee flavor. Contributes raisin and Madeira notes to dark beers.

BAIRD MALTING – Crystal 135/165 (135-165°L)
Caramelized at high humidity and roasted for a long time at high temperatures. Contributes a burnt toffee/dark caramel flavor. Provides Old and Strong Ales their signature dark-fruit character.

4: DRY-ROASTED MALTS
Malts that have been roasted do not have any diastatic power for conversion.

FRANCO BELGES MALT – Kiln Amber (15-20°L)
Excellent biscuit malt. A softly toasted malt with a light, biscuit flavor. Increases beer color, but does not color the foam. This is a great malt for any beer recipe calling for ‘toasted’ or ‘biscuit’ malt.

BRIESS MALTING – Victory Malt (28°L)
Toasty, bisuity, baking bread, nutty, clean. Biscuit-style malt; use in ales and lagers alike; deep golden to brown hues.

THOMAS FAWCETT & SONS MALT – Amber Malt (30-42°L)
Amber malt is bold roasted malt with a dark toast flavor. It is typically used in Brown or Porter recipes. This malt has no diastatic power.

THOMAS FAWCETT & SONS MALT – Brown Malt (52-65°L)
Brown malt is roasted pale malt, typically used in Brown Ales as well as in Porters and Stouts. Contributes a dry, biscuit, toast flavor.

BRIESS MALTING – CaraBrown Malt (55°L)
Smooth, slightly sweet malty, lightly toasted, biscuit, nutty, graham cracker, clean dry finish. Light brown to orange hues. Not a crystal malt. This is a straight dry-roasted brown malt.

BAIRD MALTING – Brown (50-70°L)
This brown/amber malt has a light, dry, biscuit flavor and is produced by roasting a kilned pale malt at high temperatures. Traditionally used to produce Bitters & Mild Ales and sweet Stouts.

FRANCO BELGES MALT – Kiln Coffee (165-175°L)
Akin to a Light Chocolate, this malt delivers subtle chocolate and coffee flavors and aromas. It is particularly well suited to Amber and Red beer styles.

THOMAS FAWCETT & SONS MALT – Pale Chocolate Malt (185-250°L)
Less highly-roasted than regular chocolate malt. Will add dark brown color and a mild chocolate/coffee flavor to dark Milds, Stouts, and Porters.

FRANCO BELGES MALT – Chocolate (300-375°L)
Provides a rich dark color and intense chocolate and coffee notes. Use smaller amounts for nutty flavor and red color. Lighter in color than some other chocolate malts. Great for Porters and Stouts.

GREAT WESTERN MALTING – Chocolate Malt (300-400°L)
US western 2-row barley is malted, dried, then roasted like cocoa beans to develop rich dark color and luscious chocolate character. Less provides nutty notes, more gives coffee-burnt toast and black tones.

BRIESS MALTING – Chocolate Malt (350°L) also in ORGANIC
Rich roasted coffee, cocoa. Use 1-10% in Porter, Stout, Brown Ale, Dunkel and other dark beers; use in all styles for color.

THOMAS FAWCETT & SONS MALT – Chocolate Malt (325-400°L)
A classic malt for Stouts, Porters, and Brown Ales. Provides color for a wide variety of darker beer styles.

BRIESS MALTING – Dark Chocolate Malt (420°L)
Rich smooth coffee. Use 1-10% in Porter, Stout, Brown Ale, Dunkel and other dark beers; use in all styles for color.

THOMAS FAWCETT & SONS MALT – Black Malt (410-500°L)
Black malt is pale malt that has been intensely roasted. Provides extremely dark color and dry, acrid, burnt toast undertones to the flavor of beer.

GREAT WESTERN MALTING – Black Malt (450-550°L)
US western 2-row barley is malted, kiln dried, then roasted like coffee beans to provide intense black coffee, burnt toast, and char flavors. Traditionally used in Stouts. A small amount contributes red color.

BAIRD MALTING – Chocolate (450-550°L)
Malted and roasted similarly to Brown malt but at higher final temperatures. Provides a rich dark color and roasted, sharp, burnt or astringent flavors, and intense chocolate and coffee notes.

FRANCO BELGES MALT – Kiln Black (450-550°L)
Strong burnt coffee, char, and astringent flavors. Used to brew very dark beers. A tiny quantity contributes a deep red color, otherwise the color contribution is black. Use at 5% or less of grist.

BRIESS MALTING – Black Malt (500°L) also in ORGANIC
Dry roasted, sharp to neutral. Use in dark beers for flavor; use in all styles for color with little flavor; has little impact on foam color.

BRIESS MALTING – Blackprinz Malt (500°L)
Bitterless black malt made from hull-less barley that was born naked without a husk. No bitter, astringent, dry flavors or aftertaste. Very delicate, clean flavor, mild roasted malty flavor.

BAIRD MALTING – Black Malt (500-700°L)
Black malt is darker than Chocolate malt and has strong burnt coffee, char and astringent flavors. A very small quantity gives a deep red color to beer, otherwise the color addition is black.

5: MISCELLANEOUS MALTS & GRAINS
Most miscellaneous malts & grains are considered adjuncts and have very little to no diastatic power for conversion.

Dextrin Malts

GREAT WESTERN MALTING – DextraPils® (<1.5°L)
Western 2-row dextrin-style malt contributes little or no flavor or color. Adds foam, head retention, body and mouthfeel. Generally used in light-colored beers where crystal malt is not appropriate.

BRIESS MALTING – Carapils® Malt (1.8°L) also in ORGANIC
2-Row malt. No flavor or color contribution. Very unique dextrin-style malt that adds body, foam retention and beer stability but no color or flavor.

BEST MALZ – Chit Malt (1.2-1.6°L)
German 2-row spring barley is malted for light color and to enhance froth stability. Use up to 15% of the grist.

Flaked Barley

GREAT WESTERN MALTING Superior® Flaked Barley (<1°L)
Whole grain barley is steamed and flattened and is partially pre-gelatinized. Aids in foam stability and head retention, and contributes complexity, body and mouthfeel.

BRIESS MALTING – Insta Grains® Barley Flakes (<1°L)
100% pre-gelatinized flaked barley is smaller than whole kernel flaked barley.

GRAIN MILLERS – Flaked Barley (<1°L)
Steamed and flattened whole kernel barley is partially pre-gelatinized. Contributes complexity to grain character and aids head retention and foam stability. Contributes to body and mouthfeel.

GRAIN MILLERS – Organic Flaked Barley (<1°L)
100% USDA Certified Organic 2-row whole kernel barley that has been steamed and flattened between rollers and is partially pre-gelatinized. Contributes head retention and foam stability.

THOMAS FAWCETT & SONS MALT – Flaked Barley (1.0-2.5°L)
Flaked barley is unmalted, dried barley which has been rolled into flat flakes. It imparts a rich, grainy flavor to beer and is used in primary in stout. It also improves head formation and retention.

Roasted Barley

Roasted barley is not malted first. If you are looking for crystal or roasted wheat or rye, please look under Miscellaneous/Wheat or Rye.

BRIESS MALTING – Roasted Barley (300°L) also in ORGANIC
Coffee, intense bitter, dry. Provides color and rich, sharp flavor which is characteristic of Stout and some Porters; impacts foam color.

THOMAS FAWCETT & SONS MALT – Roasted Barley (410-500°L)
Made from barley that has not been malted. Contributes a distinct, more astringent roasted bitter flavor in dark beer. Traditionally used in Irish Stouts.

GREAT WESTERN MALTING – Roasted Barley (450-550°L)
US western 2-row barley is roasted like coffee without being malted first. After roasting intensely, the barley is drenched with water to chill the heat and preserve the fine dry bitter coffee-like flavors.

BAIRD MALTING – Roasted Barley (500-700°L)
Not malted, but roasted slower and at a high temperature, then quenched with water. Lends a deep red to brown color and a sharp, bitter, dry, coffee flavor to Stouts and dark beers.

Wheat

GREAT WESTERN MALTING – Unmalted White Wheat (<1°L)
Clean raw wheat is traditionally used in Belgium to brew Wit biers, as beers made with unmalted wheat often maintain their desired “white” or cloudy look and generally do not drop out bright.

GRAIN MILLERS – Organic Unmalted Wheat (<1°L)
Raw organic wheat is used in Belgium to brew organic Wit biers, as beers made with unmalted

GREAT WESTERN MALTING Superior® Flaked Wheat (<1°L)
Whole grain white wheat is steamed and flattened and is partially pre-gelatinized. Excellent for foam stability and head retention. Converts easier than unmalted wheat with less haze.

BRIESS MALTING – Insta Grains® Red Wheat Flakes (<1°L)
100% pre-gelatinized flaked red wheat is smaller than whole kernel flaked wheat.
Wheat often maintain their desired “white” or cloudy look and generally do not drop out bright.

GRAIN MILLERS – Flaked White Wheat (<1°L)
Whole kernel flakes. Contributes less color than malted wheat. Excellent for foam stability and head retention. Subtle bready wheat aroma. Not as cloudy as unmalted wheat, but converts easier.

THOMAS FAWCETT & SONS MALT – Torrefied Wheat (1.0-2.5°L)
Generally used as a beer enhancer, Torrefied Wheat can be used to increase the size and retention of a head in beer. Provides biscuit and bread-like wheat flavors. Used in English Summer Ales.

BRIESS MALTING – Insta Grains® Torrefied Wheat (2°L)
100% pre-gelatinized air-puffed wheat kernels have a subtle, neutral character.

FRANCO BELGES MALT – Wheat Malt (1.8-2.0°L)
A very pale malted wheat. Wheat flavor is richer with Wheat Malt than with unmalted wheat. Enhances foam development and head retention. Adds creaminess to the texture.

BEST MALZ – Wheat Malt (1.6-2.3°L)
Wheat malt is principally used for Weizenbier and Wit beer. This light-colored Wheat malt produces beers with a creamy, spicy flavor, fuller mouth feel, and enhanced head retention.

THOMAS FAWCETT & SONS MALT – Wheat Malt (1.9-2.3°L)
An excellent U.K. light-colored wheat malt that produces superb wheat beers with appropriate bready aromas. Increases head retention and contributes a dry biscuity flavor.

GAMBRINUS – Organic Wheat Malt (1.8-2.8°L) not available until 2014
Malted from organic Canadian wheat. Fully-modified and kilned for full flavor. Great for brewing an organic new-world wheat ale or an organic German-style weissbier. Adds to head retention.

BRIESS MALTING – Red Wheat Malt (2.3°L)
Creamy, sweet, malty, wheat flour. Use as part or all of base malt in wheat beers.

BRIESS MALTING – White Wheat Malt (2.5°L)
Sweet, malty, wheat, mild bread dough. Use as part or all of base malt in wheat beers; improves head and head retention in any beer style.

GREAT WESTERN MALTING – Wheat Malt (3-4°L) also in ORGANIC
Western white wheat, fully-modified and kilned for rich flavor. We recommend adding Rice Hulls when using a high proportion of wheat to avoid a stuck mash.

BEST MALZ – Dark Wheat Malt (5-8°L)
Darker than the regular Wheat malt, with increased maltiness for a more robust character. Wheat malt produces beers with a creamy, spicy flavor, fuller mouth feel, and increased head retention.

FRANCO BELGES MALT – Caramel Wheat (35-45°L)
Increases color, wheat aroma, and head retention while imparting a medium caramel flavor. Created through a process of saccharification and light torrification, which develops a glassy kernel interior.

GREAT WESTERN MALTING – Crystal Wheat (45-55°L)
Western white wheat which has been caramelized at high humidity and roasted. Provides a copper- red color and a malty, toffee, caramel flavor in the beer. Perfect for darker wheat beers.

BRIESS MALTING – CaraCrystal® Wheat Malt (55°L)
Sweet, smooth, malty, bready, subtle caramel, dark toast, exceptionally clean finish. Orange to mahogany hues.

THOMAS FAWCETT & SONS MALT – Crystal Wheat (50-58°L)
Caramel wheat malt may be used just like other forms of caramel and crystal malt. It emphasizes wheat malt flavor and aroma, and will add color to wheat beers.

THOMAS FAWCETT & SONS MALT – Roasted Wheat (360-400°L)
Intensifies the typical aroma and color of dark top fermented beers such as Altbier, Weizen, and Weizenbock. Can be substituted for huskless or de-husked roasted barley for smooth roast flavor.

BRIESS MALTING – Midnight Wheat Malt (550°L)
Bitterless black malt made from hull-less wheat. No bitter, astringent, dry flavors or aftertaste. Starts slightly sweet, hints of roasted flavor, finishes exceptionally clean.

Rye

GREAT WESTERN MALTING Superior® Flaked Rye (<1°L)
Whole grain rye is steamed and flattened and is partially pre-gelatinized. Adds pronounced rye flavor, a spicy aroma, body, and grain complexity. Use at 5-20% of grist. May cause haziness.

GRAIN MILLERS – Flaked Rye (<1°L)
Steamed and flattened rye is partially pre-gelatinized. Adds pronounced rye flavor, a spicy aroma, body, and grain complexity. Used in Rye IPAs. Use at 5-20% of grist. May cause haziness.

BRIESS MALTING – Insta Grains® Rye Flakes (<1°L)
100% pre-gelatinized flaked rye is smaller than whole kernel flaked rye.

GREAT WESTERN MALTING – Rye Malt (2.0-2.5°L)
Canadian-grown rye. Rye adds a dry, spicy note to beer. Best used in small quantities (less than 15%) to avoid gumming up your mash. If more rye is desired, use rice hulls to aid mash filtration.

THOMAS FAWCETT & SONS MALT – Rye Malt (2.5-3.0°L)
Will add a dry, spicy note to your finished beer. Best used in small quantities (less than 15%) to avoid stuck or trickle mash. If used in larger quantities, rice hulls can be added to the mash.

BRIESS MALTING – Rye Malt (3.7°L)
Rye malt contributes spicy malt complexity to beers of all styles.

THOMAS FAWCETT & SONS MALT – Crystal Rye (70-80°L)
Will lend a dry, licorice, toffee flavor. Great for use in complex, multi-grain brews where that extra special something is required.

THOMAS FAWCETT & SONS MALT – Roasted Rye (150-225°L)
Intensifies the roast character of dark beers. Lends a deep red to brown color and a sharp, bitter, dry, spicy, coffee flavor to Stouts. Adds a non-barley roast accent to your driest dark beers.

Other Grains

RICELAND – Rice Hulls (<1°L)
The addition of 10% rice hulls by weight will normally prevent stuck mashes. Rice hulls may bind your auger. They are best added at the mash tun and mixed well with the grist during mash-in.

GREAT WESTERN MALTING – Superior® Flaked Rice (<1°L)
Whole grain white rice is steamed and flattened and partially pre-gelatinized. Highly fermentable and used in craft-brewed versions of American Premium Lagers and American Light Lagers.

BRIESS MALTING – Insta Grains® Brown Rice Flakes (<1°L)
100% pre-gelatinized flaked brown rice. Highly fermentable and used in craft-brewed versions of American Premium Lagers and American Light Lagers.

GREAT WESTERN MALTING Superior® Oat Flakes (<1°L)
Aromatic oats are steel cut then steamed and flaked, resulting in 100% pre-gelatinized oat flake bits. Excellent oat aroma. Provides a silky texture to beer. Contributes to head retention and mouthfeel.

GRAIN MILLERS – Rolled Oats (<1°L)
Steamed and flattened oats are partially pre-gelatinized. Adds oat aroma and spiciness, body, and grain complexity. Contributes to head retention and mouth fullness. Use at 5-15 % of grist.

BRIESS MALTING – Insta Grains® Oat Flakes (<1°L)
100% pre-gelatinized flaked oats are smaller than whole kernel flaked oats.

BRIESS MALTING – Insta Grains® Yellow Corn Flakes (<1°L)
100% pre-gelatinized flaked yellow corn. Highly fermentable and used in Pre-Prohibition-style lagers and cream ales.

BEST MALZ – Spelt Malt (1.7-2.3°L)
An ancient variety of Bavarian wheat with long irregularly-shaped kernels. Contains higher protein but lower gluten than wheat malt. Provides a slightly sweet nutty, spicy flavor. Use like wheat malt.

THOMAS FAWCETT & SONS MALT – Oat Malt (1.9-2.3°L)
Adds silky thick texture and head retention. Better in darker beers because it can create chill haze. Use at a rate of 5-10%. Enhances body and flavor of Porters, Stouts and winter warmers.

Smoked Malts
Smoked malts are listed in increasing degree of smoke character.

BEST MALZ – Smoked Malt (2.0-3.5°L)

German malt smoked over Beechwood. Delivers the typical “Bamberg” rauch bier flavor. Contributes a clean, dry beechwood smoke character.

BRIESS MALTING – Smoked Malt (5.0°L)
Smoked over Cherry wood. More intense than Beechwood-smoked Rauch malt.

THOMAS FAWCETT & SONS MALT – Peated Malt (2-3°L) (10-14 ppm Phenol)
Produced by smoking pale malt over burning peat. Peated Malt will add a dark, earthy, phenolic aroma and flavor characteristic of Islay whisky.

BAIRD MALTING – Heavy Peated Malt (35-40 ppm Phenol)
Smoke from a peat fire is circulated through malt, where it is absorbed into the malt surface. Degree of peatiness (parts per million of phenol) is quite high. Usage is up to 1.5% at most.

Special Process Malts

BEST MALZ – Acidulated Malt (2.7-4.2°L).
Reduces the pH value of the wort, which results in improved mash enzyme activity and greater yield. Provides a rounder, fuller character, enhancing the flavor of Pilsners and other light lagers.

GAMBRINUS – Honey Malt (20-30°L)
Similar to German “brumalt.” Stewed like a melanoidin malt and lightly cultured with lactobacillus. Provides slight acidity and a grassy/honey character. This unique malt adds complexity to beers.

For those who drink tea regularly, we suggest that you stock several different varieties of tea rather than a large supply of just one. With tea, no matter how enjoyable, may lose some of its appeal after many cups in a row. Breaking habitual consumption with new varieties or styles can greatly add to the overall enjoyment of your favorite tea.

Even when properly stored, a tea’s flavor will change or fade in character over time. As the loss is gradual, it may go unnoticed until you receive a fresh batch and rediscover the lost subtle flavors, aromas or mouthfeel. For optimum freshness, it’s recommend that you purchase an amount that you can consume within three months.

So, go through your cupboards and clean out those old boxes and tins of tea and buy some new ones if you desire the best tea experience possible.

Quantity of Tea

For consistency with loose leaf teas, we recommend measuring 2¼ grams of dry leaf for each six ounces of water. For those who prefer to measure the leaf by volume, we following these general guidelines:

One of the joys of brewing loose leaf tea is that the strength can be adjusted according to personal preference. Remember that tea goes a long way, and a measuring teaspoon is considerably smaller than the capacity/size of an average American dining teaspoon.

Storing Tea

Tea in general should be stored at room temperature in an air-tight container, away from moisture and light. Store large quantities of tea in a master container and keep the rest in a small dispensing container for everyday use. Each time a container is opened; air exchange takes place and slowly reduces the tea flavor. By minimizing the amount exposed to air, you can greatly prolong the life, flavors and aromas of the tea.

For loose leaf teas, stainless steel or glazed ceramic caddies are recommended for storage. We do not recommend clear or plastic containers that may impart flavors into the tea and not completely seal or prevent moisture from being introduced.

Preparing Tea

Brewing a good cup of tea is quite simple. Fresh water and a proper teapot are both essential to getting that perfect cup. If your source of water is suspect, try using bottled or filtered water. The subtle flavors of many teas can be destroyed by water that contains heavy concentrations of minerals, impurities, chloride or fluorides. Certain geographic areas have hard or soft-water, these include heavy concentrations of calcium and other hard minerals. High calcium levels may cause a thin film to form on the surface of a cup of tea.

The correct water temperature is important when producing quality tea. Most black teas should be brewed with water that has been brought to a rolling boil. Thoroughly preheating the pot will further ensure a high brewing temperature and full flavor extraction.

While many brewing instructions will say to measure a teaspoon of tea for each cup and an extra “one for the pot,” a small preheated teapot generally does not require this extra scoop. Begin with one teaspoon for each six ounces of water and adjust according to taste.

The optimum steeping time depends on the type of tea. Because most teas yield a pale brew, steep by time and not color. Too-short an infusion will result in a thin, insipid tea. Extended steeping will yield a bitter tea with an overpowering level of tannin. When brewing tea for more than one serving, use an infuser or strainer to remove the tea leaves and avoid over-steeping.

Water Temperature

Most black teas and some Oolong teas should be prepared with boiling water. Green teas, white teas, Jasmine teas, and lighter Oolongs should be steeped with water no hotter than 180°F. Very fine Gyokuro is often best when steeped with water closer to 140°F.

Steeping Time

The general rule for steeping is the smaller the leaf size, the shorter the brewing time. Use this table as a starting point:

Kung Fu (Gong Fu) Tea

Kung Fu (Gong Fu) is a traditional method of tea preparation, used for centuries in China.

To make Gong Fu style tea, put tea leaves in a small pot or cup and rinse briefly with hot water. Steep with fresh water for one minute and serve in small, half-ounce cups. Reuse the leaves for several steepings.

Iced Tea

Nearly any loose tea can be used to make iced tea. To get clear, delicious tea we recommend the cold steeping method.

Place the tea leaves in a clean jug and add the appropriate amount of cold water. Let stand in the refrigerator overnight (or for at least six hours). Remove the leaves and enjoy.

Common Leaf Variations

Leaf Style – BOP to SFTGFOP

You may notice long strings of letters appended to the names of India teas and acronyms stenciled on the tea chests, sample packets, and related documentation, These acronyms identify the originating tea estates and brokers.

Orange Pekoe, abbreviated OP, is perhaps the most misunderstood of all. Contrary to popular opinion and the marketing efforts of many, Orange Pekoe does not refer to a particular flavor, variety, or even quality of a tea. It is nothing more than a designation of leaf size, resulting from the sifting of finished tea.

During the manufacturing process, the leaves are bruised, withered, and dried. This handling creates a product with leaf particles of varying sizes. The final step is to sift the production batch into smaller lots of uniform leaf size. A lot that is poorly sorted, and comprised of leaf particles of widely varying sizes is called choppy.

Teas designated OP consist of larger leaf particles or whole leaves that will not pass through a sieve of a particular gauge. BOP (Broken Orange Pekoe) designates a grade that is finer than OP. Grades finer than BOP are labeled PF (Pekoe Fannings). Dust is the smallest grade sold and is reserved primarily for use in teabags.

Additional letters are added to this root acronym to more fully describe the leaf style and appearance. The chart at lower left lists some of the common variations.

Tea and Caffeine

All real teas are made from the tea plant, Camellia sinensis, a caffeine-producing bush. On average, a cup of tea has 40-50 mg of caffeine, which is approximately half the caffeine content in a cup of coffee.

Caffeine content is not related to the level of fermentation (oxidation), so white, green, oolong, and black teas made from the same variety of Camellia sinensis will have essentially the same level of caffeine in the dry leaf. But this factoid can be misleading.

The processes used to produce most black teas may play a factor in the caffeine extraction rate due to the crushing of the leaf cells during manufacture. The caffeine extraction from unprocessed leaf (white tea) is theoretically slower than for the highly processed (crushed cell) leaf. Also, china varietals (including those grown in Japan) have less caffeine than assamica varietals, further explaining why green and white teas tend to show lower caffeine levels when evaluated scientifically.

Caffeine Extraction during Steeping

Part of the enjoyment of tea is the mild stimulating effect of its caffeine. In fact, William Ukers (All About Tea, Volume 1) states rather directly that without caffeine, the popularity of tea would be greatly diminished. That being said, those who are concerned about their level of caffeine intake, and those who have been advised against it by their doctor, often turn to decaffeinated teas as a solution. But the decaffeination process for tea tends to result in compromised flavor, and the finest teas are never decaffeinated.

There has been much discussion recently on the  process  of  removing  caffeine  from  tea  by discarding  the  first  potful  following  a  brief steeping. The second steeping will, by all accounts, result in a reduced caffeine level. More precisely, can the caffeine level be reduced by as much as 80%, and how long must the first steeping be to achieve this level of decaffeination. The earliest known credible reference to this decaffeination method appeared in the French language version of Paris-based Betjeman & Barton’s tea catalog, published in 1989. The level of scientific support for this decaffeination concept is unknown, but it was based on the extraction characteristics of caffeine in hot water compared to the extraction characteristics of flavor components.

Detractors to this concept have shown evidence that the claim for significant caffeine removal by pre-steeping is a myth. But, unfortunately, such arguments are often based on limited data. One recent argument was based on the interpolation of three data points for caffeine extraction: 69% at five minutes, 92% at ten minutes, and 100% at fifteen minutes. Since 100% of any solid cannot be extracted in solutions of less than infinite volume and for an infinite time interval, you may question the precision of the third data point. Nonetheless, you can glean some information from this data. By adding the most accurate of all data points to the supplied set of three, (i.e., that 0% caffeine would be extracted at 0 minutes), one can fit a simple Bézier curve to the four data points, as done at the right (red arc). This curve suggests, by extrapolation, that only 23% of the caffeine would be extracted in one minute, while 39% would be extracted in two minutes. Note that this varies from the figures of 18% and 32% from the author’s data, but still, the extraction is less than 50% even at two minutes.


William Ukers (All About Tea) presents another set of data. His study compares the extraction of caffeine after a 5-minute infusion (3.6%) against a 1-hour boiling of tea leaves (4.8%). This suggests a 75% extraction at five minutes, yielding a substantially different curve (green arc). One can extrapolate a 36% extraction in one minute.

Another study adds further confusion to the mix. In an article entitled Decaffeination of fresh green tea leaf (Camellia sinensis) by hot water treatment, Huiling Lianga, Yuerong Liang, Junjie Donga, et. al. present the results of research conducted at the Tea Research Institute, Zhejiang University. Briefly, they conclude that for unrolled green tea 83% of the caffeine is removed in three minutes, while 95% of the tea catechins are retained! They conclude that, “the hot water treatment is a safe and inexpensive method for decaffeinating green tea.” This method is not recommended for rolled teas (including blacks), as too much of the flavor components will be extracted in three minutes as well.

RE: http://www.uptontea.com/store/InfoIndex.asp

Coffee Preparation: A primer
Coffee is the elixir of life for many people and the best way to get the day started. We have come a long way from the old days of percolated ‘Folger’s in your cup’ and have today so many different brewing methods and types of coffee. Just as diverse as the new phenomenon of microbrews, coffee has transcended the Yuban or Folgers that our folks drank, becoming a diverse pallet pleasing experience. This article will discuss the different coffee brewing methods, so you can make the choice which is the best way to enjoy your cup of joe.

Espresso

A method by which hot water is pushed through a port-filter full of compressed ground coffee. This method produces a strong, very complex version of coffee, filled with oils and aroma. Espresso shots are comprised of three layers (top to bottom): Crema, Body and Heart, and to be able to pull a shot of espresso takes training. I strongly suggest going to one of the many local artisan coffee shops and trying straight espresso shots, in order to fully understand the complex nature of pulling an amazing shot.

Chemex

Where beauty and simplicity meet in the middle and brew an exceptionally clean cup of coffee. Coarse grind, hot water and a thick filter is all you need to have a French press style of full flavor. The filter is the true key to the Chemex, using the wrong style can cause the water to run through too fast, thus creating a weak cup of coffee. The filter acts as a flow regulator and aficionados of the Chemex prefer adding just enough hot water to cover the grounds and then repeat until desired amount of coffee is brewed. Chemex seems like a messy way to make coffee, but it truly is simple and easy once you get the hang of it.

Drip Coffee

This is the most popular method in United States for its ease and the ability to set it and forget it–the true lazy man’s style of coffee. This is one of those times that spending a little more for your drip coffee machine will yield a better cup of Joe in the morning. Utilizing ground coffee, a filter and water, you simply flip a switch and a few minutes later, voila, you have coffee.

French Press

French Press, or press pot, is a simple brewing method using a beaker and plunger. By pouring hot water over your coarse grounds, allowing the grounds to soak up the water for a few minutes, press and you have a full bodied rich cup of coffee. Anyone that has had a French press cup of coffee know that you will have a bit of sludge in the bottom of your cup, but that is part of the flavor of using this method.

Aeropress

Relatively new to the coffee scene, this one cup coffee-maker, is a huge hit and gaining ground as a viable method to brewing a great cup of coffee. It is a two-step process that resembles a small French press–soak the grounds in hot water for a few minutes and press. This has become a traveler’s dream for coffee on the road, because, let’s face it, hotel coffee is less than satisfying.

Cold Brew

If coffee and your stomach aren’t on the same page, then cold brew is the best option for brewing coffee. This is a slow 12-36 hour process, where you use cold water to soak the coffee grounds and allow all the oils and caffeine to escape and make a concentrated coffee. The reason that this method is great for anyone with issues with coffee is that hot water brings out the acidic properties of coffee, and the cold method does not shock    the coffee and allows for low acidity. Once you make your concentrate you can store it in the fridge and have coffee at any moment by just adding water–this can be done both cold and hot.

About the Author: Ryan Mitchell With a number of years of barista work in high-end coffee shops, Ryan brings a unique and valued perspective to the preparation and enjoyment of coffee. As a native of Texas, he enjoys his coffee strong and lives for the outdoors where he spends a lot of his free time hiking with his dog Lincoln.

Hops-Odor Compounds

caryophyllene » woody
citronellol » citrusy, fruity
farnesene » floral
geraniol » floral, rose, geranium
humulene » woody, piney
limonene » citrusy, orange
linalool » floral, orange
myrcene » green, resinous, piney
nerol » rose, citrusy
pinene » spicy, piney
3-mercaptohexanol » guava, tropical
3 mercaptoheyl acetate » muscat, passion fruit
4-mercapto-4-methyl-pentan-2-one » black currant, tropical

Hops by Compound

Geraniol-rich Hops
Aurora, Bravo, Cascade, Centennial, Chinook, Citra, Mosaic, Motueka, Styrian Golding

Linalool-rich Hops
Amarillo, Cascade, Centennial, Citra, Glacier, Millennium, Mount Hood, Nugget, Pacifica, Willamette

Hops that Contain 4-mercapto-4-methylpentan-2-one (4MMP)
Apollo, Cascade, Centennial, Citra, Chinook, Cluster, Equinox, Mosaic, Simcoe, Summit

Ref: www.beerandbrewing.com

Off Flavors in Beer
One of the biggest challenges to brewing is being able to identify off flavors and why these exist. We’ve compiled a list of the common off flavors in the list below. You should note that some of these off flavors are expected in some styles but are flaws in others. The BJCP offers subsidized off-flavor kits to its ranked members that can be found here: Guidelines for Doctoring Beers

Alcoholic
This flavor may be detected as a spicy, vinous character in the aroma and taste and is often accompanied by a warm or prickly mouthfeel. The simplest and most prevalent alcohol in beer is ethanol, which is produced by the fermentation of glucose and other reducing sugars. Higher, or fusel, alcohols are usually present at sub-threshold concentrations, but elevated levels are associated with underpitching, low levels of dissolved oxygen prior to pitching or low levels of free available nitrogen (FAN). These deficiencies force the yeast to metabolize fatty acids in the trub as a source of oxygen and carbon, producing a greater fraction of long chain alcohols. High gravity worts and high fermentation temperatures also tend to increase the concentration of these higher alcohols through increased yeast activity. Alcoholic characteristics are desired in strong ales and lagers as long as they are not coupled with the solvent notes associated with elevated ester or fusel alcohol levels.

Astringency
This flavor is a mouthpuckering sensation that is comparable to chewing on grape skins or grape seeds. It is often produced by the extraction of tannins from grain husks due to overcrushing oversparging, or sparging with sparging with water with a pH over 6.0 and a temperature higher than 170 °F. Astringency may also be produced by polyphenols that result from spoilage by acetobacter or wild yeast. Another possible source is oxidation, in which case the responsible compounds are polyphenols and aldehydes. Finally, spices such as coriander, orange peel and cinnamon also contribute astringent flavors, but these tend to mellow with age. Note that over-attenuation and low dextrin levels can increase the perception of astringency.

Diacetyl
This compound is responsible for an artificial butter, butterscotch or toffee-like aroma and taste. At low levels, it may also produce a slickness on the palate. A significant number of tasters cannot perceive diacetyl at any concentration, so every judge should be aware of his or her limitations. Diacetyl is a fermentation by-product which is normally absorbed by the yeast and reduced to more innocuous diols. High levels can result from prematurely separating the beer from the yeast or by exposure to oxygen during the fermentation. Low FAN levels or mutation may also inhibit the ability of yeast to reduce diacetyl. Note that high fermentation temperatures promote both the formation and elimination of diacetyl, but the latter is more effective. For that reason, lager breweries often employ a diacetyl rest, which involves holding the beer in the 50-55 F range for a few days after racking to the conditioning tank. Diacetyl is also produced by some strains of lactic acid bacteria, notably Pediococcus damnosus. Low levels of diacetyl are permissible in nearly all ales, particularly those brewed in the United Kingdom, and even some lagers, notably Czech pilseners.

Estery/Fruity
This is an aroma and taste that recalls bananas, strawberries, pears, apples, plums, papaya and/or other fruits. The responsible compounds are esters, which are formed from the combination of an alcohol and an organic acid. High ester levels are a product of the yeast strain, fermentation temperature, high gravity worts and the metabolism of fatty acids in the trub. These flavors are desirable in most ales, particularly Belgian and British styles, and the signature banana notes in Bavarian wheat beers are primary due to the ester isoamyl acetate. Note that esters often have solvent notes at very high concentrations.

Lightstruck/Skunky
This aroma and taste is due to the presence of the same mercaptans that are found in the scent glands of skunks. These compounds are formed when ultraviolet light cleaves an isohumulone molecule, and the resulting radical combines with a sulfur compound. Beer stored in clear or green glass bottles is more susceptible to this reaction, which is why brown glass offers more protection. Lightstruck flavors are not desirable in any style, but many European imports possess this quality. Note that Miller Brewing is able to use clear glass bottles because they use a chemically modified form of isohumulone that does not interact with light.

Phenolic (Medicinal)
This is an aroma and taste often compared to Band-aids ™, medicine chest or disinfectant. Chlorophenols are particularly offensive members of this family with bleach-like flavors in addition to the ones listed above. High levels of phenols are generally produced by bacteria or wild yeast, both of which indicate a sanitation problem. Phenols may also be extracted from grain husks by overcrushing, oversparging or sparging with hot or alkaline water. Chlorinated water or sanitizer residue are possible sources of chlorophenols.

Phenolic (Clove)
This is an aroma and taste that is clove-like. It is acceptable and expected in Bavarian wheat beers and some Belgian ales.

• It is yeast derived flavor and aroma
• Remedy is to use a different yeast, control fermentation temps, and/or improve sanitation to eliminate wild yeast contamination

Sherry-like
This is the aroma and taste of dry sherry and is often accompanied by hazelnut or almond notes. The responsible compounds are oxidized members of the melanoidin family. This flavor is one of the few positive flavors attributed to oxidation and adds complexity to barleywines and old ales. Sherry-like flavors are considered a defect in most other styles, particularly low-gravity ales.

Sour/Acidic (Acetic)
This is one of the five basic tastes, and is often perceived the most on the sides of the tongue, towards the rear of the mouth. The two most common acids responsible for this flavor are lactic and acetic, which both have related esters that may be perceived in the aroma. Lactic acid is produced by Gram positive bacteria such as Lactobacillus and Pediococcus, which are present in dust and saliva. Acetic acid may be produced by several contaminants, including Acetobacter, Zymomonas, and yeast in the Kloeckera and Brettanomyces families. High levels of sour and acidic flavors generally indicate a sanitation problem, but they are an important part of the profile of the lambic, oud bruin and Berliner weiss styles, and to a lesser extent, Belgian white beers.

Sour/Acidic (Lactic)
This is one of the five basic tastes, and is often perceived the most on the sides of the tongue, towards the rear of the mouth. The two most common acids responsible for this flavor are lactic and acetic, which both have related esters that may be perceived in the aroma. Lactic acid is produced by Gram positive bacteria such as Lactobacillus and Pediococcus, which are present in dust and saliva. Acetic acid may be produced by several contaminants, including Acetobacter, Zymomonas, and yeast in the Kloeckera and Brettanomyces families. High levels of sour and acidic flavors generally indicate a sanitation problem, but they are an important part of the profile of the lambic, oud bruin and Berliner weiss styles, and to a lesser extent, Belgian white beers.

Sweet
Sweetness is a basic taste perceived most strongly at the tip of the tongue and is due to the presence of reducing sugars. High levels of residual sugars can result from a flocculent or low-attenuating yeast or poor yeast health linked to low FAN levels or low levels of dissolved oxygen prior to pitching. High gravity worts, high dextrin content and the addition of lactose also play a role in determining the sweetness of the finished beer. The appropriate level is style-dependent, with high levels desirable in most strong ales and lagers, and low levels in American light lagers and lambics.

Acetaldehyde
This compound has the taste and aroma of fresh-cut green apples, and has also been compared to grass, green leaves and latex paint. It is normally reduced to ethanol by yeast during the secondary fermentation, but oxidation of the finished beer may reverse this process, converting ethanol to acetaldehyde. Elevated levels are generally present in green beer or if the beer is prematurely removed from the yeast. It can also be a product of bacterial spoilage by Zymomonas or Acetobacter. Background levels of acetaldehyde can be tasted in Budweiser due to the use of beechwood chips to drop the yeast before it can be reduced to ethanol.

Dimethyl-Sulfide (DMS)
DMS produces the aroma and taste of cooked vegetables, notably corn, celery, cabbage or parsnips. In extreme cases, it may even be reminiscent of shellfish or water in which shrimp has been boiled. DMS is normally produced by the heat-induced conversion of S-methyl-methionine (SMM), but most of this evaporates during a long, open, rolling boil. A short, weak or closed boil, or slow cooling of the wort may therefore lead to abnormally high levels. Some DMS is also scrubbed out during a vigorous fermentation, which is why lagers and cold-conditioned ales may have slightly higher levels than warm-fermented ales. Wild yeast or Zymomonas bacteria may produce high enough levels of DMS to make the beer undrinkable. Pilsner malt contains as much as 8 times the SMM of pale malt, so Pils-based beers sometimes have a DMS character; this is a much more common cause in most beer than a covered boil. Low levels of DMS are appropriate in most Pils-based lagers, particularly American light lagers and Classic American Pilsners, but are not desirable in most ale styles (Cream Ale is a notable exception).

TYPES OF BEER

ALE

Ale’s tend to yield more intense flavor profiles than lagers. Depending on the brewing style, they can be their best when very young (a couple of weeks) to very old (several years). Here’s a list of the types of ALE’s you might encounter, just click the name for additional details:

LAGERS (Bottom Fermentation Yeasts)

Lagers have only been around for several hundred years and were not even fully understood until after the invention of the microscope. The yeast strains that make them were originally propagated on accident. Like white wines, they are fermented and served at cooler (cellar) temperatures. This limits the formation of esters and other fermentation by-products, producing a clean flavor. Lagers are the most popular big-brewery beers in America, although the version most often consumed here is nothing like the European counterparts. Again, just click the name for additional information:

Commercial coffee roasting machines are used to heat the green coffee beans between 370 and 540 degrees Fahrenheit. They’re heated anywhere from a few minutes to half an hour. The time and temperature determine the level of roast from light to dark.

Roasting Levels
A majority of coffee drinkers have a range of preferences when it comes to the coffee’s roast. Whether the drinker desires a lighter or darker roast, a favorite is always just a sip away.

It should be noted that a dark roasted coffee does not necessarily mean it contains higher caffeine content. On the contrary, lighter roasted coffee tends to have slightly higher caffeine quantities than medium to dark roasts. This is due to the roasting techniques utilized that directly impact the flavor profiles and caffeine levels.

Light Roast
Light roasted coffee beans are light brown in appearance. They also express lighter, more acidic flavor profiles. To achieve a lighter roast, the bean is heated until the “first crack” at about 375 – 400 degrees Fahrenheit. The appearance of the beans is not shiny or oily. That is only developed when a bean is roasted longer releasing the oils it contains. Lightly roasted beans also express greater origin flavors that exist from the parent soil it was grown in. Additionally, concurrent weather conditions and location next to other crops will directly affect its flavor profile.

Medium Roast
Medium roasted coffee has a slightly dark-tan/brown appearance. Medium roasted beans provide for a sweeter, more balanced profile with less acidity than darker roasts. Caffeine levels are less than light roasted but higher than the dark roasted varieties. Medium roasts are met at temperatures between 410-430 degrees Fahrenheit. This occurs between the first and “second crack.” A shiny appearance will be really subtle as some oils are released during this process.

Dark Roast
Dark roasting will allow the coffee bean to release most of its contained oils, giving it an shiny appearance with a less acidic taste. Dark roasted coffee beans are processed around 460 degrees Fahrenheit near the end of the “second crack.” Flavor profiles will be slightly bitter or smoky from the length and heat in this roasting process. The dark roasted flavors may overwhelm the origin/source flavors of the coffee.

The four primary characteristics of coffee are: Acidity, Aroma, Body, and Taste.

Acidity
Acidity in coffee is expressed through sharpness of flavor profiles found around the edges of the tongue and towards the back of the mouth. The acidity of a coffee may be assessed as lively/active, mild/moderate, flat to dull, and should not to be confused with bitterness.

Aroma
Aroma is found through the nose and lands on the taste buds. The smell or bouquet of the bean shows from coffee when ground or while in liquid form. Coffee aromatics can be expressed as sweet to dry, complex to simple, floral to tropical, sweet to sour.

Body
This known as the “mouth feel” or how thick or thin you perceive the coffee to be. Specifically deals with the “depth of the liquid”, expressed through lightness or intensity of the weight the flavors you experience.

Taste
In addition to the “flavor” in a flavored coffee, there is also coffee taste. Taste refers simply to the taste of the coffee. Coffee can range from one-dimensional (as in a “straight” or single varietal) to rich and complex (as found in some blends). Look for specific taste elements described as winey, earthy, sweet, nutty, smoky, or spicy.

We’ve gathered some keg and draft beer terminology to help you along your brewing path:

Acid Cleaner — Removes beer and water stones from the beer lines. Not all acid cleaners are safe to use on all components, so these should only be used on your lines.

Barrier Tubing — Tubing lined with nylon or PET in order to better protect from the oxidation of your beer.

Beer Pump — A device that uses compressed air or CO2 to move beer great distances. Used when the faucet is far away from the keg.

Cleaning Pot — Also called a cleaning can. A vessel used to clean dispensing components. Once filled with cleaning solution, it is then tapped in the same fashion as a keg and dispensed through the draft system.

CO2 — In direct draw systems where the faucet is near the keg, carbon dioxide is used to push the beer from the keg.

CO2 Cylinder — Also called a CO2 tank, it’s the vessel that houses the CO2 gas mixture. Many kegerators arrive with a cylinder, but they are empty and need to be filled.

Conversion Kit — This kit contains everything you need to convert a refrigerator into a kegerator. There are different kinds of conversion kits, but they all typically include a faucet, beer line, air tube, coupler, draft tower, regulator, CO2 cylinder, and spanner wrench.

Coupler — The device that is attached to the top of a keg and is responsible for allowing gas into the keg and pushing beer out. The keg coupler is the component that connects the gas and beer lines to the keg. Think of the keg coupler as a “key” and the valve of the keg as the “lock”. They need each other in order to work.

Direct Draw — A draught beer system with self-contained keg storage and dispensing system. Most commonly these are air-cooled and beer is dispensed in lines fewer than five feet.

Drip Tray — Placed below the faucet to catch any spilled beer. The health department requires that these are used in commercial settings. It is recommended that they be connected to a drain system.

Draft Tower — Typically mounted on top of a counter or kegerator box, draft beer towers hold the faucets in place and contain the beer lines. These are available in several styles and feature single or multiple faucets. They can be either air or glycol cooled and are most commonly composed of brass or stainless steel.

Faucet — Also called a tap. Faucets are responsible for dispensing and controlling the flow of beer into your glass. The most common faucets can dispense almost all beer types, but there are some exceptions. Beer dispensed using nitrogen requires a stout faucet, which contain a restrictor plate and provides a barrier between the nitrogen and the beer once dispensed.

Faucet Handle — Usually referred to as a tap handle. This is the device that begins the flow of beer out of the faucet. To use the faucet handle, you either pull or push.

FOB — Acronym used for “Foam on Beer” detector. This device minimizes a pour full of foam by stopping the beer flow as soon as foam is detected and beer is not.

Glycol — A refrigerant used to insulate tubing and keep beer cold.

Jockey Box — A jockey box is basically an ice chest that is modified to dispense beer using a metal coil to chill the beer at the point of dispense. The coils inside the jockey box must be covered with ice and cold water to ensure proper temperature for the beer running through the lines.

Lift — The vertical distance between the keg and the faucet.

Long Draw — A draught beer system that requires the use of barrier tubing in a refrigerated bundle, typically longer than 50 feet. This type of system is preferred for multiple beer setups that require storage of kegs in a separate refrigerator room. You will commonly see this set-up at restaurant and bars.

Nitrogen — Used to push beer from the keg to the faucet. Nitrogen used in dispense systems must be more than 99% pure.

NSF — An abbreviation for National Sanitation Foundation, the organization that certifies food service equipment for performance and sanitation.

Party Pump — A manual hand pump used when dispensing beer directly from the keg. There are a few different types of manual keg pumps you may be interested in. They all follow the same principle of using oxygen to pump out beer. The downside of using a manual party pump is that it will spoil the beer in your keg at a much quicker rate than a kegerator using CO2 would.

PSI — Pounds per Square Inch, a unit of measure of gas pressure.

Regulator — The valve which controls the gas that is delivered from the CO2 tank, the pressure of the delivered gas is determined by the setting on the regulator valve.

Sanitizer — A product designed to kill harmful microorganisms and clean dispensing components. All components that come into contact with beer must be sanitized.

Sankey — The most popular coupler style. It fits the majority of U.S. and European kegs.

Secondary Regulator — A secondary regulator allows multiple pressures to be run from the same tank. The existing gas line in your dispense setup can be attached to the secondary regulator, allowing the regulator to be adjusted to a different pressure than the existing.

Shank — The piece that connects the beer line and the faucet and provides a stable mounting place for the faucet. Shanks come in a variety of lengths and are typically composed of brass or steel.

Short Draw — Short draw is a dispensing system in which the keg and the faucet are fairly close together. It requires the use of air-cooled or refrigerated lines to keep liquids cool while straight CO2 or mixed gas pushes liquids through up to 50 feet of beer lines.

Tail Pieces — Used to connect tubing to equipment pieces, such as a faucet.

REF: http://learn.kegerator.com/kegerator-glossary

We have added a new resource to the Tea Education section of the site: Growing your own tea!. It contains information about growing tea from a variety of sources including: Leaves, Seeds, Fruit, Flowers, and Roots. You can utilize the resource here: http://communitybrewingcenter.com/education/tea/growing-your-own-tea/

We’ve added a new resource list to the Beer section covering Hop Varieties used in brewing beer. The list includes Alpha %, description, use, and substitution suggestions.
Check it out here: http://www.communitybrewingcenter.com/education/beer/beer-hop-varieties/

Everyone recognizes a roasted coffee bean, but you might not recognize an actual coffee plant.

Coffee trees are pruned short to conserve their energy and aid in harvesting, but can grow to more than 30 feet (9 meters) high. Each tree is covered with green, waxy leaves growing opposite each other in pairs. Coffee cherries grow along the branches. Because it grows in a continuous cycle, it’s not unusual to see flowers, green fruit and ripe fruit simultaneously on a single tree.

It takes nearly a year for a cherry to mature after first flowering, and about 5 years of growth to reach full fruit production. While coffee plants can live up to 100 years, they are generally the most productive between the ages of 7 and 20. Proper care can maintain and even increase their output over the years, depending on the variety. The average coffee tree produces 10 pounds of coffee cherry per year, or 2 pounds of green beans.

All commercially grown coffee is from a region of the world called the Coffee Belt. The trees grow best in rich soil, with mild temperatures, frequent rain and shaded sun.

Botanical classification

Coffee traces its origin to a genus of plants known as Coffea.  Within the genus there are over 500 genera and 6,000 species of tropical trees and shrubs.

The genus was first described in the 18th century by the Swedish botanist, Carolus Linneaus, who also described Coffea Arabica in his Species Plantarum in 1753. Botanists have disagreed ever since on the exact classification, since coffee plants can range widely. They can be small shrubs to tall trees, with leaves from one to 16 inches in size, and in colors from purple or yellow to the predominant dark green. It has been estimated that there are anywhere from 25 to 100 species of coffee plants.

In the commercial coffee industry, there are two important coffee species — Arabica and canephora (more commonly called Robusta).

Coffea Arabica — C. Arabica

Varieties: Bourbon, Typica, Caturra, Mundo Novo, Tico, San Ramon, Jamaican Blue Mountain

Coffea Arabica is descended from the original coffee trees discovered in Ethiopia.  These trees produce a fine, mild, aromatic coffee and represent approximately 70% of the world’s coffee production. The beans are flatter and more elongated than Robusta and lower in caffeine.

On the world market, Arabica coffees bring the highest prices.  The better Arabicas are high grown coffees — generally grown between 2,000 to 6,000 feet (610 to 1830 meters) above sea level — though optimal altitude varies with proximity to the equator.

The most important factor is that temperatures must remain mild, ideally between 59 – 75 degrees Fahrenheit, with about 60 inches of rainfall a year. The trees are hearty, but a heavy frost will kill them.

Arabica trees are costly to cultivate because the ideal terrain tends to be steep and access is difficult. Also, because the trees are more disease-prone than Robusta, they require additional care and attention.

Coffea canephora — C. canephora var. Robusta

Variety: Robusta

Most of the world’s Robusta is grown in Central and Western Africa, parts of Southeast Asia, including Indonesia and Vietnam, and in Brazil. Production of Robusta is increasing, though it accounts for only about 30% of the world market.

Robusta is primarily used in blends and for instant coffees. The Robusta bean itself tends to be slightly rounder and smaller than an Arabica bean.

The Robusta tree is heartier and more resistant to disease and parasites, which makes it easier and cheaper to cultivate. It also has the advantage of being able to withstand warmer climates, preferring constant temperatures between 75 and 85 degrees Fahrenheit, which enables it to grow at far lower altitudes than Arabica.

It requires about 60 inches of rainfall a year, and cannot withstand frost. Compared with Arabica, Robusta beans produce a coffee which has a distinctive taste and about 50-60% more caffeine.

The Anatomy of a Coffee Cherry

The coffee cherry’s outer skin is called the exocarp. Beneath it is the mesocarp, a thin layer of pulp, followed by a slimy layer called the parenchyma.  The beans themselves are covered in a paper-like envelope named the endocarp, more commonly referred to as the parchment.

Inside the parchment, side-by-side, lie two beans, each covered separately by yet another thin membrane. The biological name for this seed skin is the spermoderm, but it is generally referred to in the coffee trade as the silver skin.

The coffee bean follows an amazing process to reach your mug — check out the entire process of Coffee Production: 10 Steps from Seed to Cup.

Image credit: Lilibeth Serrano – USFWS via Wikimedia Commons, Wikimedia Commons, Michael C. Wright via Wikimedia Commons

Story taken from: http://www.ncausa.org/About-Coffee/What-is-Coffee