'fraid knot.
If I wanted to do it then I'd make a look up table in exel to do the cal.
Sorry for the lenght of this post but here's the details.
Name: Acid Malt
Type: Grain
Origin: Germany
Supplier:
Yield: 58.7 %
Potential: 1.027
Color: 3.0 SRM
Max in Batch: 10.0 %
Moisture: 4.0 %
Protein: 6.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention.
--------------------------------------------------------------------
Name: Amber Dry Extract
Type: Dry Extract
Origin: US
Supplier:
Yield: 95.0 %
Potential: 1.044
Color: 12.5 SRM
Max in Batch: 100.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Amber colored dry malt extract, for general purpose use.
Use in any medium to dark colored beer.
Examples: Ales, Marzens, Amber Ale, India Pale Ale
--------------------------------------------------------------------
Name: Amber Liquid Extract
Type: Extract
Origin: US
Supplier:
Yield: 78.0 %
Potential: 1.036
Color: 12.5 SRM
Max in Batch: 100.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Unhopped amber color liquid extract.
Use as a base malt for any Ale.
Examples: Amber ale, India Pale Ale, Munich style, Marzen, Bock
--------------------------------------------------------------------
Name: Amber Malt
Type: Grain
Origin: United Kingdom
Supplier:
Yield: 75.0 %
Potential: 1.035
Color: 22.0 SRM
Max in Batch: 20.0 %
Moisture: 2.8 %
Protein: 10.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 20.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavor - so limit use. Low diastatic power so must be mashed with well modified malts.
--------------------------------------------------------------------
Name: Aromatic Malt
Type: Grain
Origin: Belgium
Supplier:
Yield: 78.0 %
Potential: 1.036
Color: 26.0 SRM
Max in Batch: 10.0 %
Moisture: 4.0 %
Protein: 11.8 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 29.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Provides a very strong malt flavor and aroma to your beer.
--------------------------------------------------------------------
Name: Asda Apple Juice
Type: Extract
Origin: UK
Supplier: Tesco
Yield: 87.0 %
Potential: 1.040
Color: 3.0 SRM
Max in Batch: 100.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Asda 100% from concentrate budget apple juice.
--------------------------------------------------------------------
Name: Barley Hulls
Type: Adjunct
Origin: US
Supplier:
Yield: 0.0 %
Potential: 1.000
Color: 0.0 SRM
Max in Batch: 5.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers.
Hulls are neutral in flavor, body and color, and are inert
Good for wheat beers, Wits, and others that have high protein mashes.
--------------------------------------------------------------------
Name: Barley, Flaked
Type: Grain
Origin: US
Supplier:
Yield: 70.0 %
Potential: 1.032
Color: 1.7 SRM
Max in Batch: 20.0 %
Moisture: 9.0 %
Protein: 13.5 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.
--------------------------------------------------------------------
Name: Barley, Raw
Type: Grain
Origin: US
Supplier:
Yield: 60.9 %
Potential: 1.028
Color: 2.0 SRM
Max in Batch: 15.0 %
Moisture: 4.0 %
Protein: 11.7 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.
--------------------------------------------------------------------
Name: Barley, Torrefied
Type: Grain
Origin: US
Supplier:
Yield: 79.0 %
Potential: 1.036
Color: 1.7 SRM
Max in Batch: 40.0 %
Moisture: 4.0 %
Protein: 16.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Raw barley that has been "popped" open to open kernels
Used in place of raw barley for faster conversion and higher yields.
High in haze producing protein
--------------------------------------------------------------------
Name: Biscuit Malt
Type: Grain
Origin: Belgian
Supplier:
Yield: 79.0 %
Potential: 1.036
Color: 23.0 SRM
Max in Batch: 10.0 %
Moisture: 4.0 %
Protein: 10.5 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 6.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Use for English ales, brown ales and porters.
Adds a biscuit like flavor and aroma.
Can be used as a substitute for toasted malt.
--------------------------------------------------------------------
Name: Black (Patent) Malt
Type: Grain
Origin: US
Supplier:
Yield: 55.0 %
Potential: 1.025
Color: 500.0 SRM
Max in Batch: 10.0 %
Moisture: 6.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 400.00 kg
Notes: Dark color and dry roasted flavor characteristic of Stouts and Porters
Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts.
--------------------------------------------------------------------
Name: Black Barley (Stout)
Type: Grain
Origin: US
Supplier:
Yield: 55.0 %
Potential: 1.025
Color: 500.0 SRM
Max in Batch: 10.0 %
Moisture: 5.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Unmalted barley roasted at high temperature to create a dry, coffee like flavor.
Imparts a sharp acrid flavor characteristic of dry stouts.
Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley
--------------------------------------------------------------------
Name: Brown Malt
Type: Grain
Origin: United Kingdom
Supplier:
Yield: 70.0 %
Potential: 1.032
Color: 65.0 SRM
Max in Batch: 10.0 %
Moisture: 4.0 %
Protein: 0.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
--------------------------------------------------------------------
Name: Brown Sugar, Dark
Type: Sugar
Origin: US
Supplier:
Yield: 100.0 %
Potential: 1.046
Color: 50.0 SRM
Max in Batch: 10.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.
--------------------------------------------------------------------
Name: Brown Sugar, Light
Type: Sugar
Origin: US
Supplier:
Yield: 100.0 %
Potential: 1.046
Color: 8.0 SRM
Max in Batch: 10.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.
--------------------------------------------------------------------
Name: Brumalt
Type: Grain
Origin: Germany
Supplier:
Yield: 71.7 %
Potential: 1.033
Color: 23.0 SRM
Max in Batch: 10.0 %
Moisture: 4.0 %
Protein: 7.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Dark German malt developed to add malt flavor of Alt, Marzen and Oktoberfest beers. Helps create authentic maltiness without having to do a decoction mash. Rarely available for homebrewers.
--------------------------------------------------------------------
Name: Candi Sugar, Amber
Type: Sugar
Origin: Belgium
Supplier:
Yield: 78.3 %
Potential: 1.036
Color: 75.0 SRM
Max in Batch: 20.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
--------------------------------------------------------------------
Name: Candi Sugar, Clear
Type: Sugar
Origin: Belgium
Supplier:
Yield: 78.3 %
Potential: 1.036
Color: 0.5 SRM
Max in Batch: 20.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
--------------------------------------------------------------------
Name: Candi Sugar, Dark
Type: Sugar
Origin: Belgium
Supplier:
Yield: 78.3 %
Potential: 1.036
Color: 275.0 SRM
Max in Batch: 20.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
--------------------------------------------------------------------
Name: Cane (Beet) Sugar
Type: Sugar
Origin: US
Supplier:
Yield: 100.0 %
Potential: 1.046
Color: 0.0 SRM
Max in Batch: 7.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Common household baking sugar.
Lightens flavor and body of beer.
Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
--------------------------------------------------------------------
Name: Cara-Pils/Dextrine
Type: Grain
Origin: US
Supplier:
Yield: 72.0 %
Potential: 1.033
Color: 2.0 SRM
Max in Batch: 20.0 %
Moisture: 4.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 3.00 kg
Notes: Significantly increases foam/head retention and body of the beer.
Also sold under the names "Dextrine" and "Cara-Foam"
--------------------------------------------------------------------
Name: Caraamber
Type: Grain
Origin: US
Supplier:
Yield: 75.0 %
Potential: 1.035
Color: 30.0 SRM
Max in Batch: 20.0 %
Moisture: 4.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Adds body, color and improves head retention.
Also called "Crystal" malt.
--------------------------------------------------------------------
Name: Caraaroma
Type: Grain
Origin: Germany
Supplier: Wyermann
Yield: 75.0 %
Potential: 1.035
Color: 130.0 SRM
Max in Batch: 15.0 %
Moisture: 4.0 %
Protein: 11.7 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Very dark crystal malt - similar to a crystal 120 or Caramunich 120 malt. Adds strong caramel flavor, red color, and malty aroma.
--------------------------------------------------------------------
Name: Carafa I
Type: Grain
Origin: Germany
Supplier: Weyermann
Yield: 70.0 %
Potential: 1.032
Color: 337.0 SRM
Max in Batch: 5.0 %
Moisture: 4.0 %
Protein: 11.7 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Used to intensify aroma and color in dark, Munich beers and stouts.
--------------------------------------------------------------------
Name: Carafa II
Type: Grain
Origin: Germany
Supplier: Weyermann
Yield: 70.0 %
Potential: 1.032
Color: 412.0 SRM
Max in Batch: 5.0 %
Moisture: 4.0 %
Protein: 11.7 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Used to intensify aroma and color in dark, Munich beers and stouts.
--------------------------------------------------------------------
Name: Carafa III
Type: Grain
Origin: Germany
Supplier: Weyermann
Yield: 70.0 %
Potential: 1.032
Color: 525.0 SRM
Max in Batch: 5.0 %
Moisture: 4.0 %
Protein: 11.7 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Dark color and aroma - used in some German beers
--------------------------------------------------------------------
Name: Carafoam
Type: Grain
Origin: US
Supplier:
Yield: 72.0 %
Potential: 1.033
Color: 2.0 SRM
Max in Batch: 20.0 %
Moisture: 4.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Significantly increases foam/head retention and body of the beer.
Also sold under the names "Dextrine" and "Cara-Pils (TM)"
--------------------------------------------------------------------
Name: Caramel Wheat Malt
Type: Grain
Origin: Germany
Supplier: Wyermann
Yield: 75.0 %
Potential: 1.035
Color: 46.0 SRM
Max in Batch: 15.0 %
Moisture: 4.0 %
Protein: 10.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Caramel wheat malt - emphasizes wheat malt aroma and adds color to the beer. Popular for Dunkelweizens. Also known as Carawheat -- which is a registered trademark of Wyermann Malting.
--------------------------------------------------------------------
Name: Caramel/Crystal Malt - 10L
Type: Grain
Origin: US
Supplier:
Yield: 75.0 %
Potential: 1.035
Color: 10.0 SRM
Max in Batch: 20.0 %
Moisture: 4.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Adds body, color and improves head retention.
Also called "Crystal" malt.
--------------------------------------------------------------------
Name: Caramel/Crystal Malt - 20L
Type: Grain
Origin: US
Supplier:
Yield: 75.0 %
Potential: 1.035
Color: 20.0 SRM
Max in Batch: 20.0 %
Moisture: 4.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Adds body, color and improves head retention.
Also called "Crystal" malt.
--------------------------------------------------------------------
Name: Caramel/Crystal Malt - 30L
Type: Grain
Origin: US
Supplier:
Yield: 75.0 %
Potential: 1.035
Color: 30.0 SRM
Max in Batch: 20.0 %
Moisture: 4.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Adds body, color and improves head retention.
Also called "Crystal" malt.
--------------------------------------------------------------------
Name: Caramel/Crystal Malt - 40L
Type: Grain
Origin: US
Supplier:
Yield: 74.0 %
Potential: 1.034
Color: 40.0 SRM
Max in Batch: 20.0 %
Moisture: 4.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Adds body, color and improves head retention.
Also called "Crystal" malt.
--------------------------------------------------------------------
Name: Caramel/Crystal Malt - 80L
Type: Grain
Origin: US
Supplier:
Yield: 74.0 %
Potential: 1.034
Color: 80.0 SRM
Max in Batch: 20.0 %
Moisture: 4.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Adds body, color and improves head retention.
Also called "Crystal" malt.
--------------------------------------------------------------------
Name: Caramel/Crystal Malt -120L
Type: Grain
Origin: US
Supplier:
Yield: 72.0 %
Potential: 1.033
Color: 120.0 SRM
Max in Batch: 20.0 %
Moisture: 4.0 %
Protein: 10.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Adds body, color and improves head retention.
Also called "Crystal" malt. Very Dark
--------------------------------------------------------------------
Name: Caramunich Malt
Type: Grain
Origin: Belgium
Supplier:
Yield: 71.7 %
Potential: 1.033
Color: 56.0 SRM
Max in Batch: 10.0 %
Moisture: 4.0 %
Protein: 0.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Caramel, copper colored malt. Used in Belgian ales and German bocks.
--------------------------------------------------------------------
Name: Carared
Type: Grain
Origin: US
Supplier:
Yield: 75.0 %
Potential: 1.035
Color: 20.0 SRM
Max in Batch: 20.0 %
Moisture: 4.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Adds body, color and improves head retention.
Also called "Crystal" malt.
--------------------------------------------------------------------
Name: Caravienne Malt
Type: Grain
Origin: Belgium
Supplier:
Yield: 73.9 %
Potential: 1.034
Color: 22.0 SRM
Max in Batch: 10.0 %
Moisture: 4.0 %
Protein: 0.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales.
--------------------------------------------------------------------
Name: Carrot Extract
Type: Extract
Origin: from vegetable
Supplier: Home Made
Yield: 21.7 %
Potential: 1.010
Color: 3.0 SRM
Max in Batch: 100.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes:
--------------------------------------------------------------------
Name: Chocolate Malt
Type: Grain
Origin: US
Supplier:
Yield: 60.0 %
Potential: 1.028
Color: 350.0 SRM
Max in Batch: 10.0 %
Moisture: 4.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Dark malt that gives a rich red or brown color and nutty flavor.
Use for: Brown ales, porters, some stouts
Maintains some malty flavor, not as dark as roasted malt.
--------------------------------------------------------------------
Name: Chocolate Malt
Type: Grain
Origin: United Kingdom
Supplier:
Yield: 73.0 %
Potential: 1.034
Color: 450.0 SRM
Max in Batch: 10.0 %
Moisture: 4.0 %
Protein: 10.5 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.37 kg
Notes: Dark malt that gives a rich red or brown color and nutty flavor.
Use for: Brown ales, porters, some stouts
Maintains some malty flavor, not as dark as roasted malt.
--------------------------------------------------------------------
Name: Chocolate Rye Malt
Type: Grain
Origin: Germany
Supplier: Weyermann
Yield: 67.5 %
Potential: 1.031
Color: 250.0 SRM
Max in Batch: 5.0 %
Moisture: 4.0 %
Protein: 11.7 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Primarily used for color and aroma in top-fermented specialty beers.
--------------------------------------------------------------------
Name: Chocolate Wheat Malt
Type: Grain
Origin: Germany
Supplier: Weyermann
Yield: 71.0 %
Potential: 1.033
Color: 400.0 SRM
Max in Batch: 5.0 %
Moisture: 4.0 %
Protein: 11.7 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Intensifies aroma and color in top-fermented beers such as dark wheat beers.
--------------------------------------------------------------------
Name: Corn Sugar (Dextrose)
Type: Sugar
Origin: US
Supplier:
Yield: 100.0 %
Potential: 1.046
Color: 0.0 SRM
Max in Batch: 5.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 1.00 kg
Notes: Widely used for bottling at rate of approx 2/3 cup per 5 gallons of beer
--------------------------------------------------------------------
Name: Corn Syrup
Type: Sugar
Origin: US
Supplier:
Yield: 78.3 %
Potential: 1.036
Color: 1.0 SRM
Max in Batch: 10.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Syrup derived from corn with many of the same properties as corn sugar. May be used to enhance gravity without adding much body or flavor. Limit percentage in batch to avoid wine/cider flavors.
--------------------------------------------------------------------
Name: Corn, Flaked
Type: Grain
Origin: US
Supplier:
Yield: 80.0 %
Potential: 1.037
Color: 1.3 SRM
Max in Batch: 40.0 %
Moisture: 9.0 %
Protein: 10.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Generally a neutral flavor, used to reduce maltiness of beer
Produces beer with a milder, less malty flavor
Uses: Primarily for light Bohemian and Pilsner lagers
--------------------------------------------------------------------
Name: Crystal Malt - 60L
Type: Grain
Origin: United Kingdom
Supplier:
Yield: 74.0 %
Potential: 1.034
Color: 60.0 SRM
Max in Batch: 20.0 %
Moisture: 4.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 2.90 kg
Notes: Adds body, color and improves head retention.
Also called "Crystal" malt.
--------------------------------------------------------------------
Name: Dark Dry Extract
Type: Dry Extract
Origin: US
Supplier:
Yield: 95.0 %
Potential: 1.044
Color: 17.5 SRM
Max in Batch: 100.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Dark dry extract for general purpose use.
Use as base or to increase gravity of any dark ale or lager.
--------------------------------------------------------------------
Name: Dark Liquid Extract
Type: Extract
Origin: US
Supplier:
Yield: 78.0 %
Potential: 1.036
Color: 17.5 SRM
Max in Batch: 100.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Unhopped dark liquid extract.
Use as a base malt for any dark beer.
Examples: Porter, Brown ale, Bock, Oktoberfest, Stouts
--------------------------------------------------------------------
Name: Dememera Sugar
Type: Sugar
Origin: United Kingdom
Supplier:
Yield: 100.0 %
Potential: 1.046
Color: 2.0 SRM
Max in Batch: 10.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.90 kg
Notes: Dark, unrefined brown sugar that contains molasses and other dark impurities. Great for brown ales and porters. Adds slight sweetness and smooth character.
--------------------------------------------------------------------
Name: Extra Light Dry Extract
Type: Dry Extract
Origin: US
Supplier:
Yield: 95.0 %
Potential: 1.044
Color: 3.0 SRM
Max in Batch: 100.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Very light color dry malt extract for general purpose use.
Use as base or to increase gravity of any ale or lager.
--------------------------------------------------------------------
Name: Grits
Type: Adjunct
Origin: US
Supplier:
Yield: 80.0 %
Potential: 1.037
Color: 1.0 SRM
Max in Batch: 10.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Imparts a corn or grain taste. Mash required. Used to increase gravity of American lagers.
--------------------------------------------------------------------
Name: Honey
Type: Sugar
Origin: US
Supplier:
Yield: 75.0 %
Potential: 1.035
Color: 1.0 SRM
Max in Batch: 100.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Can be used to lighten flavor and body when substituted for malt.
Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads.
--------------------------------------------------------------------
Name: Honey Malt
Type: Grain
Origin: Canada
Supplier: Gambrinus
Yield: 80.0 %
Potential: 1.037
Color: 25.0 SRM
Max in Batch: 10.0 %
Moisture: 3.8 %
Protein: 10.5 %
Coarse Fine Difference: 2.0 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Intensely sweet - adds a sweet malty flavor sometimes associated with honey. Also called Brumalt.
--------------------------------------------------------------------
Name: Invert Sugar
Type: Sugar
Origin: United Kingdom
Supplier:
Yield: 100.0 %
Potential: 1.046
Color: 0.0 SRM
Max in Batch: 10.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Used to increase starting gravity and also as an adjunct for some Belgian and English ales.
--------------------------------------------------------------------
Name: Lager Malt
Type: Grain
Origin:
Supplier:
Yield: 82.5 %
Potential: 1.038
Color: 2.0 SRM
Max in Batch: 100.0 %
Moisture: 4.0 %
Protein: 11.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 100.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Very light lager malt used to make Pilsners, Lagers and other light beers. May be used as a base malt.
--------------------------------------------------------------------
Name: Light Dry Extract
Type: Dry Extract
Origin: US
Supplier:
Yield: 95.0 %
Potential: 1.044
Color: 8.0 SRM
Max in Batch: 100.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.80 kg
Notes: Pale dry malt extract for general purpose use.
Use as base or to increase gravity of any full bodied ale or lager.
--------------------------------------------------------------------
Name: Lyle's Golden Syrup
Type: Extract
Origin: United Kingdom
Supplier:
Yield: 78.3 %
Potential: 1.036
Color: 0.0 SRM
Max in Batch: 20.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Liquid Invert Sugar. Used to increase alcohol and lighten the beer without alterning flavor. Used in Belgian ales and some English ales.
--------------------------------------------------------------------
Name: Maple Syrup
Type: Sugar
Origin: US
Supplier:
Yield: 65.2 %
Potential: 1.030
Color: 35.0 SRM
Max in Batch: 10.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: If added during the boil it will add a dry, woodsy flavor. If added at bottling, the smooth maple flavor comes through. Used for maple ales, porters, browns.
--------------------------------------------------------------------
Name: Melanoiden Malt
Type: Grain
Origin: Germany
Supplier:
Yield: 80.0 %
Potential: 1.037
Color: 20.0 SRM
Max in Batch: 15.0 %
Moisture: 3.5 %
Protein: 11.0 %
Coarse Fine Difference: 1.3 %
Diastatic Power: 10.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor.
--------------------------------------------------------------------
Name: Mild Malt
Type: Grain
Origin: United Kingdom
Supplier:
Yield: 80.0 %
Potential: 1.037
Color: 4.0 SRM
Max in Batch: 100.0 %
Moisture: 4.0 %
Protein: 10.6 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 53.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Also called "English Mild" - a light specialty malt used in Brown Ales
--------------------------------------------------------------------
Name: Milk Sugar (Lactose)
Type: Sugar
Origin: US
Supplier:
Yield: 76.1 %
Potential: 1.035
Color: 0.0 SRM
Max in Batch: 10.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.
--------------------------------------------------------------------
Name: Molasses
Type: Sugar
Origin: US
Supplier:
Yield: 78.3 %
Potential: 1.036
Color: 80.0 SRM
Max in Batch: 5.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Imparts a strong, sweet flavor. Used primarily in stouts and porters.
--------------------------------------------------------------------
Name: Munich Malt
Type: Grain
Origin: Germany
Supplier:
Yield: 80.0 %
Potential: 1.037
Color: 9.0 SRM
Max in Batch: 80.0 %
Moisture: 5.0 %
Protein: 11.5 %
Coarse Fine Difference: 1.3 %
Diastatic Power: 72.0 %
Recommend Mash: TRUE
Inventory: 3.00 kg
Notes: Malty-sweet flavor characteristic and adds a reddish amber color to the beer.
Does not contribute signficantly to body or head retention.
Use for: Bock, Porter, Marzen, Oktoberfest beers
--------------------------------------------------------------------
Name: Munich Malt - 10L
Type: Grain
Origin: US
Supplier:
Yield: 77.0 %
Potential: 1.035
Color: 10.0 SRM
Max in Batch: 80.0 %
Moisture: 5.0 %
Protein: 13.5 %
Coarse Fine Difference: 2.8 %
Diastatic Power: 50.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Malty-sweet flavor characteristic and adds a slight orange color to the beer.
Does not contribute signficantly to body or head retention.
Use for: Bock, Porter, Marzen, Oktoberfest beers
--------------------------------------------------------------------
Name: Munich Malt - 20L
Type: Grain
Origin: US
Supplier:
Yield: 75.0 %
Potential: 1.035
Color: 20.0 SRM
Max in Batch: 80.0 %
Moisture: 5.0 %
Protein: 13.5 %
Coarse Fine Difference: 2.8 %
Diastatic Power: 25.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Malty-sweet flavor characteristic and adds a orange to deep orange color to the beer.
Does not contribute signficantly to body or head retention.
Use for: Bock, Porter, Marzen, Oktoberfest beers
--------------------------------------------------------------------
Name: Oats, Flaked
Type: Grain
Origin: US
Supplier:
Yield: 80.0 %
Potential: 1.037
Color: 1.0 SRM
Max in Batch: 30.0 %
Moisture: 9.0 %
Protein: 9.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Adds body, mouth feel and head retention to the beer
Used in oatmeal stouts and porters
Adds substantial protein haze to light beers
Protein rest recommended unless flakes are pregelatinized
--------------------------------------------------------------------
Name: Oats, Malted
Type: Grain
Origin: US
Supplier:
Yield: 80.0 %
Potential: 1.037
Color: 1.0 SRM
Max in Batch: 10.0 %
Moisture: 9.0 %
Protein: 9.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Malted oats. Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
--------------------------------------------------------------------
Name: Pale Liquid Extract
Type: Extract
Origin: US
Supplier:
Yield: 78.0 %
Potential: 1.036
Color: 8.0 SRM
Max in Batch: 100.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 1.50 kg
Notes: Unhopped pale liquid extract.
Use as a base malt for any ale or lager.
--------------------------------------------------------------------
Name: Pale Malt (2 Row) Bel
Type: Grain
Origin: Belgium
Supplier:
Yield: 80.0 %
Potential: 1.037
Color: 3.0 SRM
Max in Batch: 100.0 %
Moisture: 4.0 %
Protein: 10.5 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 60.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Base malt for all beer styles
Higher potential yield than US, English equivalent pale ale malts
--------------------------------------------------------------------
Name: Pale Malt (2 Row) UK
Type: Grain
Origin: United Kingdom
Supplier:
Yield: 78.0 %
Potential: 1.036
Color: 3.0 SRM
Max in Batch: 100.0 %
Moisture: 4.0 %
Protein: 10.1 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 45.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Base malt for all English beer styles
Lower diastatic power than American 2 Row Pale Malt
--------------------------------------------------------------------
Name: Pale Malt (2 Row) US
Type: Grain
Origin: US
Supplier:
Yield: 79.0 %
Potential: 1.036
Color: 2.0 SRM
Max in Batch: 100.0 %
Moisture: 4.0 %
Protein: 12.3 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 140.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Base malt for all beer styles
--------------------------------------------------------------------
Name: Pale Malt (6 Row) US
Type: Grain
Origin: US
Supplier:
Yield: 76.0 %
Potential: 1.035
Color: 2.0 SRM
Max in Batch: 100.0 %
Moisture: 4.0 %
Protein: 13.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 150.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Base malt for all beer styles
--------------------------------------------------------------------
Name: Pale Malt, Maris Otter
Type: Grain
Origin: United Kingdom
Supplier: Maris Otter
Yield: 82.5 %
Potential: 1.038
Color: 3.0 SRM
Max in Batch: 100.0 %
Moisture: 3.0 %
Protein: 11.7 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 120.0 %
Recommend Mash: TRUE
Inventory: 20.00 kg
Notes: Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
--------------------------------------------------------------------
Name: Peat Smoked Malt
Type: Grain
Origin: United Kingdom
Supplier:
Yield: 74.0 %
Potential: 1.034
Color: 2.8 SRM
Max in Batch: 20.0 %
Moisture: 4.0 %
Protein: 0.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Robust smoky malt that provides a smoky flavor. Used in scottish ales and wee heavy ales.
--------------------------------------------------------------------
Name: Pilsner (2 Row) Bel
Type: Grain
Origin: Belgium
Supplier:
Yield: 79.0 %
Potential: 1.036
Color: 2.0 SRM
Max in Batch: 100.0 %
Moisture: 4.0 %
Protein: 10.5 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 105.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Belgian base malt for Continental lagers
--------------------------------------------------------------------
Name: Pilsner (2 Row) Ger
Type: Grain
Origin: Germany
Supplier:
Yield: 81.0 %
Potential: 1.037
Color: 2.0 SRM
Max in Batch: 100.0 %
Moisture: 4.0 %
Protein: 11.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 110.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: German base for Pilsners and Bohemian Lagers
--------------------------------------------------------------------
Name: Pilsner (2 Row) UK
Type: Grain
Origin: United Kingdom
Supplier:
Yield: 78.0 %
Potential: 1.036
Color: 1.0 SRM
Max in Batch: 100.0 %
Moisture: 4.0 %
Protein: 10.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 60.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Pilsner base malt
--------------------------------------------------------------------
Name: Pilsner Liquid Extract
Type: Extract
Origin: US
Supplier:
Yield: 78.0 %
Potential: 1.036
Color: 3.5 SRM
Max in Batch: 100.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Unhopped pale liquid extract.
Use as a base malt for any ale or lager.
--------------------------------------------------------------------
Name: Rice Extract Syrup
Type: Extract
Origin: US
Supplier:
Yield: 69.6 %
Potential: 1.032
Color: 7.0 SRM
Max in Batch: 15.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.
--------------------------------------------------------------------
Name: Rice Hulls
Type: Adjunct
Origin: US
Supplier:
Yield: 0.0 %
Potential: 1.000
Color: 0.0 SRM
Max in Batch: 5.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers.
Hulls are neutral in flavor, body and color, and are inert
Good for wheat beers, Wits, and others that have high protein mashes.
--------------------------------------------------------------------
Name: Rice, Flaked
Type: Grain
Origin: US
Supplier:
Yield: 70.0 %
Potential: 1.032
Color: 1.0 SRM
Max in Batch: 25.0 %
Moisture: 9.0 %
Protein: 10.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Used to add fermentables without increasing body or flavor.
Produces a milder, less grainy tasting beer.
Examples: American lagers, Bohemian lagers, Pilsners
--------------------------------------------------------------------
Name: Roasted Barley
Type: Grain
Origin: US
Supplier:
Yield: 55.0 %
Potential: 1.025
Color: 300.0 SRM
Max in Batch: 10.0 %
Moisture: 5.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Roasted at high temperature to create a burnt, grainy, coffee like flavor.
Imparts a red to deep brown color to beer, and very strong roasted flavor.
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
--------------------------------------------------------------------
Name: Rye Malt
Type: Grain
Origin: US
Supplier:
Yield: 63.0 %
Potential: 1.029
Color: 4.7 SRM
Max in Batch: 15.0 %
Moisture: 4.0 %
Protein: 10.3 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 75.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Adds a dry, crisp character to the beer.
Yields a deep red color, and a distinctive rye flavor
Must limit to 10-15% fo the mash as it tends to produce "stuck" mashes.
--------------------------------------------------------------------
Name: Rye, Flaked
Type: Grain
Origin: US
Supplier:
Yield: 78.3 %
Potential: 1.036
Color: 2.0 SRM
Max in Batch: 10.0 %
Moisture: 4.0 %
Protein: 0.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Imparts a dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye.
--------------------------------------------------------------------
Name: Smoked Malt
Type: Grain
Origin: Germany
Supplier:
Yield: 80.0 %
Potential: 1.037
Color: 9.0 SRM
Max in Batch: 100.0 %
Moisture: 4.0 %
Protein: 11.5 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Malt that has been smoked over an open fire.
Creates a distinctive "smoked" flavor and aroma.
Used primarily for German Rauchbier but can also be added to Brown Ales and Porters.
--------------------------------------------------------------------
Name: Special B Malt
Type: Grain
Origin: Belgium
Supplier:
Yield: 65.2 %
Potential: 1.030
Color: 180.0 SRM
Max in Batch: 10.0 %
Moisture: 4.0 %
Protein: 0.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.
--------------------------------------------------------------------
Name: Special Roast
Type: Grain
Origin: US
Supplier:
Yield: 72.0 %
Potential: 1.033
Color: 50.0 SRM
Max in Batch: 10.0 %
Moisture: 2.5 %
Protein: 10.5 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 6.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Use for English ales, nut brown ales and porters.
Adds a toasted, biscuit like flavor and aroma
--------------------------------------------------------------------
Name: Sugar, Table (Sucrose)
Type: Sugar
Origin: US
Supplier:
Yield: 100.0 %
Potential: 1.046
Color: 1.0 SRM
Max in Batch: 10.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 1.00 kg
Notes: White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer.
--------------------------------------------------------------------
Name: Toasted Malt
Type: Grain
Origin: United Kingdom
Supplier:
Yield: 71.7 %
Potential: 1.033
Color: 27.0 SRM
Max in Batch: 10.0 %
Moisture: 4.0 %
Protein: 11.7 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Toasted malt can be made at home by toasting pale malted barley for 10-15 minutes at 350 F. Similar to Biscuit or Victory malt - this malt adds reddish/orange color and improved body without sweetness. Toasted flavor. Mashing required to avoid haze.
--------------------------------------------------------------------
Name: Treacle
Type: Extract
Origin: United Kingdom
Supplier:
Yield: 78.3 %
Potential: 1.036
Color: 100.0 SRM
Max in Batch: 15.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: UK mixture of molasses, invert sugar and golden (corn) syrup. Imparts an intense sweet flavor and dark color. Used in dark English ales. Also called "Black Treacle" or the brand name "Lyle's Black Treacle Syrup."
--------------------------------------------------------------------
Name: Turbinado
Type: Sugar
Origin: United Kingdom
Supplier:
Yield: 95.7 %
Potential: 1.044
Color: 10.0 SRM
Max in Batch: 10.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Light, raw brown sugar. May be used in British pale ales or high gravity Belgian ales. Limit percentage used to avoid undesirable flavors. Similar to Demerara sugar.
--------------------------------------------------------------------
Name: Victory Malt
Type: Grain
Origin: US
Supplier:
Yield: 73.0 %
Potential: 1.034
Color: 25.0 SRM
Max in Batch: 15.0 %
Moisture: 4.0 %
Protein: 13.2 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 50.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Toasted malt that adds a "Biscuit" or toasted flavor to English ales.
Use for: Nut brown ales, porters
--------------------------------------------------------------------
Name: Vienna Malt
Type: Grain
Origin: Germany
Supplier:
Yield: 78.0 %
Potential: 1.036
Color: 3.5 SRM
Max in Batch: 90.0 %
Moisture: 4.0 %
Protein: 11.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 50.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt
Imparts a golden to orange color to the beer.
--------------------------------------------------------------------
Name: Wheat Dry Extract
Type: Dry Extract
Origin: US
Supplier:
Yield: 95.0 %
Potential: 1.044
Color: 8.0 SRM
Max in Batch: 100.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Wheat based dry extract for use in all wheat beers.
Use as base or to increase gravity of any wheat beer.
Examples: Weizen, weiss, wheat ales and lagers
--------------------------------------------------------------------
Name: Wheat Liquid Extract
Type: Extract
Origin: US
Supplier:
Yield: 78.0 %
Potential: 1.036
Color: 8.0 SRM
Max in Batch: 100.0 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
Recommend Mash: FALSE
Inventory: 0.00 kg
Notes: Unhopped Wheat liquid malt extract.
Contains approx 60% Wheat, 40% Barley
Use for Bavarian wheats, weizens, weiss and dunkel weizen styles.
--------------------------------------------------------------------
Name: Wheat Malt, Bel
Type: Grain
Origin: Belgium
Supplier:
Yield: 81.0 %
Potential: 1.037
Color: 2.0 SRM
Max in Batch: 60.0 %
Moisture: 4.0 %
Protein: 11.5 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 74.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Malted wheat for use in Wheat beers
--------------------------------------------------------------------
Name: Wheat Malt, Dark
Type: Grain
Origin: Germany
Supplier:
Yield: 84.0 %
Potential: 1.039
Color: 9.0 SRM
Max in Batch: 20.0 %
Moisture: 3.5 %
Protein: 11.5 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 10.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.
--------------------------------------------------------------------
Name: Wheat Malt, Ger
Type: Grain
Origin: Germany
Supplier:
Yield: 84.0 %
Potential: 1.039
Color: 2.0 SRM
Max in Batch: 60.0 %
Moisture: 4.0 %
Protein: 12.5 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 95.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Malted wheat base for use in all wheat styles
--------------------------------------------------------------------
Name: Wheat, Flaked
Type: Grain
Origin: US
Supplier:
Yield: 77.0 %
Potential: 1.035
Color: 1.6 SRM
Max in Batch: 40.0 %
Moisture: 9.0 %
Protein: 16.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Flaked wheat adds to increased body and foam retention
Used in place of raw or torrified wheat for faster conversion and better yield.
May be used in small amounts to improve head retention and body
Examples: Belgian White beer, Wit
--------------------------------------------------------------------
Name: Wheat, Roasted
Type: Grain
Origin: Germany
Supplier:
Yield: 54.3 %
Potential: 1.025
Color: 425.0 SRM
Max in Batch: 10.0 %
Moisture: 4.0 %
Protein: 13.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: Also called Chocolate Wheat Malt. Kilned raw wheat - adds a deep, dark brown color to dunkelweizens and other dark beer styles. Roasted, woody, charcoal or burnt toast flavor depending on degree of roasting.
--------------------------------------------------------------------
Name: Wheat, Torrified
Type: Grain
Origin: US
Supplier:
Yield: 79.0 %
Potential: 1.036
Color: 1.7 SRM
Max in Batch: 40.0 %
Moisture: 9.0 %
Protein: 16.0 %
Coarse Fine Difference: 1.5 %
Diastatic Power: 0.0 %
Recommend Mash: TRUE
Inventory: 0.50 kg
Notes: Unmodified wheat that has been "popped" to open the kernels
Used primarily in place of raw wheat when making Belgian White and Wit
Faster conversion and higher yield than raw wheat
Protein rest recommended when mashing
--------------------------------------------------------------------
Name: White Wheat Malt
Type: Grain
Origin: US
Supplier:
Yield: 86.0 %
Potential: 1.040
Color: 2.4 SRM
Max in Batch: 60.0 %
Moisture: 4.0 %
Protein: 14.5 %
Coarse Fine Difference: 2.2 %
Diastatic Power: 130.0 %
Recommend Mash: TRUE
Inventory: 0.00 kg
Notes: White wheat gives a malty flavor not available from raw wheat.
Used in Weiss, Wit and White beers
--------------------------------------------------------------------
Very little base malt. Will I have conversion problems?