Types of Grain

I am just getting into all grain and was wondering, what are the most common types of grain used with all grain brewing? I know most of the time it depends on the type of brew but I've read that some are used more often than others as a base grain.

 

^that^

For American styles I use Rahr & Sons 2-row, maybe with a bit of M-O, Munich or Vienna depending on style.

For English styles, I use Crisp M-O, Optic, Halcyon or Pearl, depending on the beer.

For continental European styles, I use Pilsen, Munich or Vienna, maybe a blend.

I'd say the 'most common' type of use malt would be some brand of American 2-row.

 

I have recently started using Crisp M-O. I think it is great base grain. -- Mike

 

Most common: 2-row pale malt. You can use it for nearly everything, including pilsners if it is very light (< 2L). Breiss, Rahr, MaltEurop, etc. You should be able to find it for < $40 for a 50# bag