benharper13
Well-Known Member
I am new to all grain I have only done a couple bathes but i want to get some of the main grains in bulk, what would you suggest getting for grains to store in bulk?
Bulk Grains
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yodalegomaster
Well-Known Member
I have an Inventory listing of what I keep on hand. I could post it if you want. But 2-row is the most used malt.
MikeRoBrew1
Well-Known Member
If I were to buy a 50lb bag of 2-row, can you list 5-6 other grains that would let me do a few different recipes without having to get any grains from the LHBS?
OP
OP
benharper13
Well-Known Member
yeah a list would be great I hate driving to the store so I would like to have enough on hand to make several different brews
These three I always buy in 50# (or 55#) bags:
2-row pale malt
munich
malted wheat
crystal 10 or 20 (not in bulk, but always on hand!)
2-row pale malt
munich
malted wheat
crystal 10 or 20 (not in bulk, but always on hand!)
MikeRoBrew1
Well-Known Member
Passedpawn, can you explain a little more? Are all three base malts that I would want to make a variety of brews? For now, I was hoping to stick to one large bag of base malt and some specialties. In the future I would expand to cover a wider spectrum of brew styles.
I keep the same three as PP, plus pilsner. I buy Gabrinus organic malts.
shanecb
Well-Known Member
Definitely munich... I use that in a lot of things.
Actually, I also keep pilsner and maris otter. But for a new brewer, the 2-row pale is super versatile and no DMS worries.
If you want to pick just one, grab the 2-row pale like everyone else said. Briess or Rahr or MaltEurop, any will do fine.
I use munich a lot. It adds a nice malty flavor to any beer that you want to have a malty flavor. You can go 100% for a malt-bomb bock beer, 50% for a lively octoberfest, or a smidgen for a fine ESB. I love the stuff.
Regarding the wheat malt, it is nice to add to any beer to boost head retention and body. I always slip a pound into beers with body (i.e., any stout except a dry stout). And, I love wheat beers in the summer. I can go through a bag just making german hefeweisens, american wheat, and a lively belgian wit.
I'm sitting here drinking a pilsner that is fan-freaking-tastic right now. 100% german pilsner malt and saaz (hoppy end of style). I've made pilsners from pale malt, but they just didn't stay quite as light and crisp. If you want a great pilsner beer, pilsner malt is the only way to go (BTW, if you put crystal in there, you might as well have used pale malt).
Cheeers!
i second this selection. munich is only sometimes for me, but i like my hefeweizens for the wheat
cruckin78
Well-Known Member
Are you guys buying your bulk grains locally or online?
i participate in bulk buys from my brew club and 1 of my lhbs's
I'm lucky to have a regional supplier nearby that also has a storefront. They get "supersacks" or some other odd term that indicates a sack of 100's of pounds. Huge. They have a warehouse from which they distribute to breweries. And they have a very nice storefront with at least 100 different grains. I love the place.
Of course I could live up near one of the big malsters up north, but then I'd be in the frozen tundra. brrrr.
American 2-row, Continental Pills, British Pale ale, Munich, Six-row, Vienna, in that order. I also want numerous crystal malts, wheat malts and dark malts but not in 50-55 pound amounts.
Years, if it's not milled. At least that's my experience.
