Which grains do you use most
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BigYin
Regular.
most recipes will be 80% or more pale malt, so I like to buy that in bulk (25kg) and the rest in smaller volumes.
If you like your stouts, have a kilo or two each of black and choc malts.
A lot of ales will use crystal malt, so have a few kilos of that.
Red ales will be based on Munich or Vienna instead of pale, so get these if your interested in doing a red ale.
If you like lagers, you will probably want lager malt instead of pale...
I usually also have some flaked barley and some torrified wheat, as these often appear in recipes.
If you like your stouts, have a kilo or two each of black and choc malts.
A lot of ales will use crystal malt, so have a few kilos of that.
Red ales will be based on Munich or Vienna instead of pale, so get these if your interested in doing a red ale.
If you like lagers, you will probably want lager malt instead of pale...
I usually also have some flaked barley and some torrified wheat, as these often appear in recipes.
RobWalker
Well-Known Member
Brewing light ales I go through lots of CaraPils (head/body) Wheat Malt (head/body) and CaraGold (toffee flavour without colouring.) Apart from Pale, I don't go through a lot else, but BigYin is certainly on the ball. I would tinker with things like munich/vienna, concentrate on crystal, pale and adjuncts.
It's wise to have some black and chocolate malt on hand for colouring too. Use a calculator and you can turn any ale into a dark/porter/stout with a minimal quantity of black :thumb:
It's wise to have some black and chocolate malt on hand for colouring too. Use a calculator and you can turn any ale into a dark/porter/stout with a minimal quantity of black :thumb:
pittsy
Landlord.
dito for whats been said , mainly pale malt with some munich malts and as i brew mostly weiss bier yep lots of german wheat ,
BIGJIM72
Landlord.
Marris otter & crystal mostly.
BIGJIM72
Landlord.
Marris otter & crystal mostly. Going through a phase of single hop beers,but with both of those grains. I do like a touch of sweetness so 100gm of the crystal in a 23lt brew goes down quite nicely.
graysalchemy
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Wheat Malt for head retention but I have started using flaked oats as well about 5% of each. Torrified wheat can be a bit like shredded wheat in your beer.
Also I use Roasted Barley in stout.
But my three main basics for bitter are MO crystal and Wheat Malt, drop the crystal and you have a pale ale . :thumb:
Also I use Roasted Barley in stout.
But my three main basics for bitter are MO crystal and Wheat Malt, drop the crystal and you have a pale ale . :thumb:
Kev888
Regular.
You can do this to some extent, but its also really useful if you can to plan at least roughly what recipies you're likely to do as well. I've got quite a few well-past it grains from trying to cover a generic range, and yet 'at the same time' not had what I wanted for quite a few recipies. It also depends if you want to follow existing recipies or make your own up, as to what range you 'need' rather than can get by with.
But yes, for traditional british ales include masses of pale malt and crystal in reasonable quantity plus some wheat and a tad of black and chocolate malt, and a little roasted barley is good for stouts. For european beers I find munich and lager malt are common staples too, and of course for wheat beers around 60% wheat malt or so is typical. I find that these days I'm using munich in more malty british styles too though, supplanting some of the crystal.
Cheers
kev
But yes, for traditional british ales include masses of pale malt and crystal in reasonable quantity plus some wheat and a tad of black and chocolate malt, and a little roasted barley is good for stouts. For european beers I find munich and lager malt are common staples too, and of course for wheat beers around 60% wheat malt or so is typical. I find that these days I'm using munich in more malty british styles too though, supplanting some of the crystal.
Cheers
kev
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