Signature Grains

[DaftCaskBC]

What are your signature grains that you incorporate into almost any recipe?

Mine are:

Minimum 2% of caravienne for head retention
Minimum 10% of red wheat for mouthfeel and flavour
Munich because its just so tasty-toasty

 

[chickypad]

Don't have any, looking through my brews in the last year or so the styles are too different. The closest I can come is that everything has had one or more of: MO, Pilsner, or American 2-row because those are the base malts I've been stocking for the past couple yrs.

 

[m00ps]

Ive been obsessed with Golden Naked Oats for a while. I eat a few of any grain I first get to see what it may bring to the table. This is the only grain that I would literally pour milk over and eat it like cereal. Its so damn tasty. Nutty with a subtle fruity berry flavor and the smallest hint of caramel. It even got me to break my rule of not adding any crystal type malts to IPAs

I would think wheat would give you more head retention than caravienna. I like using 20-30% wheat in my IPAs for more body. It seems to give the hops a very juicy flavor to round out any bitterness

 

[Brettomomyces]

I like sneaking 5% flaked barley into beers that might not be considered candidates for it...adds a soft touch and some mouth feel, along with head retention.

 

[catdaddy66]

Just recently have gotten a bunch of Munich which led me to use more Vienna also. Before that I used crystal malts (C10-60) most of the time.

 

[Psylocide]

My signature grains would be 2 row and Maris otter, use them in almost everything.

 

[rhys333]

I don't have any really. I purposely change up ingredients each time I brew. The closest thing I guess would be that I like adding a dash of chocolate malt or BP in lighter beers. I find this adds an interesting depth of colour.

 

[paperairplane]

Flaked barley, 1/2# to a # in everything.

 

[Gavin C]

A little acidulated malt for pH control. Usually 0-5% depending o the requirements of the mash

Kind of a boring choice. Not sure if it counts but it does the job.

 

[Sailingeric]

I like a little honey malts in my ales.

 

[Derek1985]

A little acidulated malt for pH control. Usually 0-5% depending o the requirements of the mash

Kind of a boring choice. Not sure if it counts but it does the job.

+1. This and calcium chloride and gypsum constitutes my entire water treatment regimen.

I'm also big on the mixed base grain approach to Belgian beers. I will normally use Dingeman Pilsner, Pale and Munich in varying amounts in Dubbels and BDSAs

 

[LLBeanJ]

Home-toasted wheat (20 minutes in the oven @ 300°F). I've been adding a pound or two to a lot of my lighter brews (pale ale, IPA, wit/wheat, Belgian) lately to add a bit of bready depth.

 

[JKaranka]

Nit a grain, but I tend to add invert sugar to most beers.

 

[Qhrumphf]

While I don't have anything that goes into EVERYTHING, I use a combination of MO and a little Biscuit in many English beers, and Pils and a bit of Aromatic in Belgian beers. I also use Thomas Fawcett's Pale Chocolate quite a bit. Good for adding a little bit of color without noticeable roast in small amounts, and adding a complementary chocolatey roast in heavier amounts, without getting acrid like a lot of other roast malts do. Brown Ales, Milds, Scottish Ales, and lighter Porters usually get a bit of it. I tend not to use it in lighter beers, and tend to go with something more assertive like Black Patent or roasted barley in darker Porters and Stouts.

 

[giraffe]

Nothing in every beer, but I am fond of weyermanns bohemian floor malt pils and dark, and MFB Special aromatic for basemalts. And tend to use caraAroma more often than I should.

 

[rhys333]

Nit a grain, but I tend to add invert sugar to most beers.

Are you making your own invert?

 

[JKaranka]

Yes, four pounds or so at a time, then storing in jars

 

[GaBrewZoo]

I use MO in almost everything. Nice, malty base malt.

 

[Kirkwooder]

I have been finding that I like rye so much that I have been trying to sneak it into almost every beer. Finally I just gave up and have been brewing mostly rye beers lately, because their the ones that seem to get drank the quickest. Nothing tells you more about your beers than to invite a bunch of buddies over and see which beer disappears first. At my house it tends to be my house rye.

 

[Qhrumphf]

I am fond of weyermanns bohemian floor malt pils

I love that malt. I'm working through a sack of Dingemans pils now, but will be going back to the boho pils.

 

[ryancrook]

Flaked oats for me