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.

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:

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’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/