Fermentable Types
| Fermentable Type | Yeild ↓ | Colour | Converted | Mashed | Acidity Type | Description | Validated | |
|---|---|---|---|---|---|---|---|---|
| Barley Hulls | 0.0 | 0.0 | Yes | Yes | base |
Used to increase the filtering capability of the grain bed when using grains that have no husks such as wheat or rye.
|
Yes | |
| Rice Hulls | 0.0 | 0.0 | Yes | No | base | (Not Available) | ||
| Apple juice | 12.96 | 5.0 | Yes | No | base |
Fresh apple juice
|
(Not Available) | |
| Black (Patent) Malt | 54.3478 | 1500.0 | Yes | Yes | roast | (Not Available) | ||
| Black Barley (Stout) | 54.3478 | 1500.0 | Yes | Yes | roast | (Not Available) | ||
| Wheat, Roasted | 54.3478 | 1100.0 | No | Yes | roast | (Not Available) | ||
| Barley Roasted Malt (Bairds) | 55.0 | 1400.0 | Yes | Yes | roast |
Used in the production of dry or bitter Stouts & other dark beers,or in small amounts for colour adjustment in lighter beers.
|
(Not Available) | |
| Black Malt (Bairds) | 55.0 | 1400.0 | Yes | Yes | roast |
Flavour is more intense than Chocolate malt. Adds a strong burnt coffee flavor.
|
(Not Available) | |
| Maize Flaked (Bairds) | 56.0 | 2.0 | Yes | Yes | base |
Unmalted gelatinised corn. Used to add fermentables without increasing body. Use in light bodied ales and lagers.
|
(Not Available) | |
| Acid Malt | 58.6957 | 5.91 | No | Yes | acid | (Not Available) | ||
| Barley, Raw | 60.8696 | 3.94 | No | Yes | base | (Not Available) | ||
| Chocolate Malt (US) | 60.8696 | 1000.0 | Yes | Yes | roast | (Not Available) | ||
| Carafa Special Type 1 (Weyermann) | 63.0 | 900.0 | Yes | Yes | roast |
A unique de-husked roasted barley malt, adds aroma, colour & body, with a mild and smooth flavour.
|
No | |
| Carafa Special Type 2 (Weyermann) | 63.0 | 1150.0 | Yes | Yes | roast |
A unique de-husked roasted barley malt, adds aroma, colour & body, with a mild and smooth flavour.
|
No | |
| Carafa Special Type 3 (Weyermann) | 63.0 | 1400.0 | Yes | Yes | roast |
A unique de-husked roasted barley malt, adds aroma, colour & body, with a mild and smooth flavour.
|
No | |
| Rye Chocolate Malt (Weyermann) | 63.0 | 650.0 | Yes | Yes | roast |
Enhanced aroma of dark, top fermented beers, as well as improved colour.
|
(Not Available) | |
| Wheat Chocolate Malt (Weyermann) | 63.0 | 1000.0 | Yes | Yes | roast |
Intensified Aroma & improved colour of dark ales.
|
(Not Available) | |
| Rye Malt | 63.0435 | 9.85 | No | Yes | base | (Not Available) | ||
| Carawheat (Wyermann) | 64.0 | 125.0 | Yes | Yes | crystal |
Typical uses:
Dark Ale "Hefe-Weizen" Dunkel-Weizen top-fermented Beer Results in: promoted fullness emphasized typical wheat malt aroma enhanced colour |
(Not Available) | |
| Maple Syrup | 65.2174 | 68.95 | Yes | No | base | (Not Available) | ||
| Special B Malt | 65.2174 | 354.6 | No | Yes | crystal | No | ||
| Wheat Caramel Malt (Weyermann) | 66.0 | 115.0 | Yes | Yes | crystal |
Promotes body & wheat malt aroma with enhanced colour. Used particularly in Dunkelweizen and Hefeweizen.
|
(Not Available) | |
| Wheat (Raw) - Unmalted (Weyermann) | 68.0 | 0.0 | No | Yes | base |
Raw Wheat - The wheat grain of choice for Wit Beers
|
(Not Available) | |
| Barley, Flaked | 69.5652 | 3.94 | No | Yes | base | (Not Available) | ||
| Brown Malt | 69.5652 | 128.05 | No | Yes | base | (Not Available) | ||
| Rice Extract Syrup | 69.5652 | 13.79 | Yes | No | base | (Not Available) | ||
| Rice, Flaked | 69.5652 | 1.97 | No | Yes | base | (Not Available) | ||
| Barley Flaked (Bairds) | 70.0 | 3.0 | No | Yes | base |
Used to increase body of beer.
|
(Not Available) | |
| Brown Malt (Bairds) | 70.0 | 145.0 | No | Yes | base |
Imparts a dry, biscuit flavour. Used in nut brown ales, porters and some Belgian ales.
|
(Not Available) | |
| Rice Flaked | 70.0 | 1.5 | No | Yes | base |
Used to add fermentables without extra body or flavour. Produces a milder, less grainy tasting beer which accentuates the hops.
|
(Not Available) |