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.
Subcategories
There are 3 subcategories to this category.
C
R
S
Articles in category "Specialty grains"
There are 8 articles in this category.
B |
CP |
RS |
