Which specialty grains or adjuncts

[ThePonchoKid]

would you rank highest for having qualities/attributes most notable when 1lb or less is used?

 

[TromboneGuy]

I'm going to guess you'll get the obvious answers of all the very dark malts, smoked malt, roasted barley, etc.

 

[Yooper]

It depends on the recipe. For a light american lager, 1# of flaked maize will be noticeable, but not the least bit noticeable in a robust porter. A pound of victory malt will be noticed in an English bitter, but not in a stout.

There is no "right" answer for your question because of the many different beer styles. Some robust styles will cover subtleties, while light styles will show every grain in them.

 

[ThePonchoKid]

What about biscuit? What does biscuit bring to the table? I see that one pop up almost as often as maize

 

[rhamilton]

What about biscuit? What does biscuit bring to the table? I see that one pop up almost as often as maize

"will provide a warm bread (or biscuit) flavor and aroma, and will add a garnet-brown color. Since this malt has no enzymes, it must be mashed with malts having surplus diastatic power. The maximum amount used in a grain bill should be 5-15% of the total."

From AHS

 

[ThePonchoKid]

"will provide a warm bread (or biscuit) flavor and aroma, and will add a garnet-brown color. Since this malt has no enzymes, it must be mashed with malts having surplus diastatic power. The maximum amount used in a grain bill should be 5-15% of the total."

From AHS

Biscuit common in wheat beers? I'm thinking that I want to do a wheat beer soon. Much like Boris Organic, or Mill St Organic. It's wet, with hints of mild citrus and smoke