difference between types of grain

[epistrummer]

How do you know which types of grain to use with all-grain brewing? There are so many types, for example: 2 Row, 6 Row, Amber, Carafa 1, Biscuit Malt, Munich, etc. Does it matter which ones you use?

 

[NordeastBrewer77]

Yes. Malts like 2 and 6 row are base malts. There's many varieties of base malts, such as Pilsner, American 2 row, Vienna, Maris Otter, etc. Grains like caramel malts (crystal, cara-anything, etc.), chocolate, black, etc. are specialty malts. The main bulk of your grain bill will be some sort of base malt, either one or a mix of varieties, and your specialty grains will make up the rest (say ~20%, give or take) of the grist (grains in the mash).
You base what type of grains you're using on the style of beer you're trying to make. Say for a basic American IPA, I would go ~85% American 2 row, ~5% Munich or Vienna and about ~10% light caramel/crystal malt. Other styles will use different malts, base and specialty, and in differing amounts based on style.

 

[duboman]

Your base grains/malts provide most of the fermentables and the specialty grains provide elements of taste, flavor, body, mouthfeel, aroma, color etc.

You can usually get a free catalogue from a place like northern brewer or Midwest supplies and in them they usually list all the grains and their typical usage, an easy place to start.

 

[944play]

Pick up a copy of Brewing Classic Styles or Designing Great Beers. Better yet, listen to The Jamil Show.

 

[Ramitt]

http://www.howtobrew.com/section2/chapter12-1.html

 

[BrewinHooligan]

Pick up a copy of Brewing Classic Styles or Designing Great Beers. Better yet, listen to The Jamil Show.

+1, these are great resources any homebrewer serious about making good beer should use.