Category:Specialty grains

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Specialty grains consist of any grain that, unlike base malt, does not contain enough diastatic power to convert itself completely in the mash. Specialty grains must be mashed together with base malt or, in the case of steeping grains that contain no soluble starches, may be steeped in the boil kettle.

Specialty grains include most roasted and dark-colored grains, since the heat used in these processes denatures the enzymes that allow grains to convert.


This category has the following 3 subcategories, out of 3 total.

Pages in category "Specialty grains"

The following 8 pages are in this category, out of 8 total.