What's your favorite specialty grain?

[bruin_ale]

I know different styles call for different specialty grains, but just curious if you might have a grain that you find is your "go-to" ? Something that it does for your beer has you re-using it in many different recipes/styles.

For me, it's Victory malt. Most places I read say it's for english ales or brown ales, but I use it in my pale ale and IPA recipe because I really like the way it adds another flavor to the beer that isn't additional sweetness. I guess it'd be similar to biscuit in that regard, but not quite as um.. nutty?

[beerking]

My go to is Munich. I use a little in almost all my beers. Some more than others. In fact, there are beers in which I treat it like a base malt, and I have even made a 100% Munich beer.

[M.K. Jeeves]

British Crystal 50-60L

[Otis_The_Drunk]

Mine is Caramunich, I use it a lot on my recipes that call for crystal malt, which I think is over used in many styles.
I Like the caramel flavors it imparts but still leaves me with a drier product.
There is plenty of other complexities I want to shine through in my beers.

There are some recipes that I do use crystal malts for, but I like the richer complexity of caramunich.

[beerking]

I too like Caramunich. It worked FANTASTIC in my latest Belgian Pale Ale.

[nelstrodomus]

Caramunich is mine as well. I more or less substitute it for crystal malt because i find it lends too much body. It's great because it's lovibond is about 60 and adds the perfect amount of flavor and body.

I haven't used munich malt in any of my beers actually...it's about time I start...

[bruin_ale]

Awesome responses so far, this is good stuff. The response is a whole lot more meaningful if you give me a little blurb about WHY you like it. A+ for Otis! :)
I've never used Caramunich, I'll definitely find a way to put it into one of my next beers.

For Munich, what kind of flavor would you get from a beer that's mostly Munich? I've used a couple lbs in an amber before and I wasn't sure I liked it.
In fact I'm thinking of doing an amber this weekend and trying to decide between carared, munich, or after reading this thread - maybe caramunich.

[OntheLoose]

I like Victory malt. It lends kind of a nutty taste. Munich is my #2.

[corkybstewart]

My go to is Munich. I use a little in almost all my beers. Some more than others. In fact, there are beers in which I treat it like a base malt, and I have even made a 100% Munich beer.
I consider Munich a base malt. I've never done a 100% Munich beer, but I use it upt to 75% in my bocks.
One specialty malt I use a lot is Carapils. My wife hates(HATES)thin beer so I've gotten used to using it in most of my brews that I think she may drink.

[HogieWan]

Brown Malt - I started using it for porters to give a great bready character, but I'm going to start throwing 4 oz in just about everything

[beerking]

Brown Malt - I started using it for porters to give a great bready character, but I'm going to start throwing 4 oz in just about everything

Interesting. I have heard, and my experience shows, that brown malt takes longer to condition. I have done both a brown ale and a porter with it, and I found that initially there was a sort of acrid harshness, which mellowed with time.

[TrickNick]

I consider Munich a base malt. I've never done a 100% Munich beer, but I use it upt to 75% in my bocks.
One specialty malt I use a lot is Carapils. My wife hates(HATES)thin beer so I've gotten used to using it in most of my brews that I think she may drink.

I'm with you on Munich malt corky. I definitely consider it a base malt.

My favorite specialty malt is victory. A small amount can be great in the right beer.

[bruin_ale]

Yeah, I suppose technically Munich is a base malt, but it gets used in alot of beers like a specialty grain would be used. Most batches that I've used Munich have it as maybe 10% or less of the grain bill, so I think Munich was a fair response.

The point of the thread was to expand my (and others) thought process when it comes to recipes. I find that I'm often thinking about the same 4 or 5 grains when it comes time to put stuff in and I wanted to get some new ideas. Also, as I commented in another thread, things are slow around here so I wanted to get some more participation and maybe even bring a few lurkers out of hiding.

[markaberrant]

I like to use home toasted malt instead of commercial biscuit, victory, amber, brown, etc. Has worked out very well!

[corkybstewart]

Yeah, I suppose technically Munich is a base malt, but it gets used in alot of beers like a specialty grain would be used. Most batches that I've used Munich have it as maybe 10% or less of the grain bill, so I think Munich was a fair response.


I use Munich as 10-20% in a lot of my English style ales also for a little color and maltiness since I always have a 50 pound sack of it in the brewhouse.
I use a pretty wide variety of specialty malts, but other than the Carapils there's really no particular malt I favor. It really depends on exactly what I'm brewing.
Over the last 3 years I've really tried to simplify my recipes so that there's basically one base malt and no more than 2 specialty malts-one for color, one for flavor. There are a couple of exceptions but I've found that simpler is better, and it works pretty well.

[Vienna Lager]

I would consider Munich a specialty malt as well as Vienna through 'officially', as per BYO, they are considered a base malt. Probably 75% of all my brews have Munich in the grain bill and will sub. with Vienna just to be less predictable (yeah right) with as little as 1 lb. in some recipes.

Also will throw in 1/2 lb. of TWF (toasted wheat flakes) which adds a nice degree of head retention to all but a few or my brews. If you are looking for Brussels Lace TWF will help you find it.

ESR or Extra Special Roast (Briess now calls it ESG Extra Special Grains) has a 130L and lends a burnt sugar, woody, prune flavor to your beer. In a 5 gal. batch less than a pound, especially in the 6 to 8 oz. range, gives a nice raisin, kind of prune flavor to the amber to light amber beers that I have brewed.

At our club Polar brew (will have to look for the recipe) intended on making a Carlsberg type beer and came away with almost a Mai-Bock in color beer due to a longer than planned boil. My final volume was less than what I wanted and was bummed about the result.

Fast forward to the end of April when I start sampling the stuff and lo and behold it pours a stunning golden-copper color with a steady stream of tiny bubble coming forth from the bottom of a pint glass. The bubbles race upward to meet their neighbors all forming a delicate but dense head on the surface that is nearly linen white in color. Very subtle hop aroma mingles with slight yeast and maltyness. A sip yields an initial hop bitterness that asserts itself but not so bold as to overpower the spicy, woodsy flavor of the later hop addition. The hop flavor is shared with an almost chewy flavor of the speciality grains that dances on your tongue and brings to mind dried apricots and raisins. Additional sips yield a pleasant display of Brussels Lace gradually making its way to the bottom of my glass leaving the plimsoll line far behind. The final swallow leaves me humbled in the fact that the beer Gods smiled upon me on that cold winter day and rewarded my patients so lovingly.

[bruin_ale]

I like to use home toasted malt instead of commercial biscuit, victory, amber, brown, etc. Has worked out very well!

What's your method for toasting? I see the Happy Wife recipe has some home toasted malt - I think it was 350 degrees for 30 minutes or something like that.

[corkybstewart]

What's your method for toasting? I see the Happy Wife recipe has some home toasted malt - I think it was 350 degrees for 30 minutes or something like that.
Actually its 15 minutes as long as the malt is in a thin layer on a large flat sheet. I use a big pizza pan. Just toasted enough that the kitchen smells like bread baking. This is about the only homebrewing smell my wife really likes.

[beerking]

I pretty much use 1/2-1# Munich in all my beers. There are exceptions, like Bocks which have a lot more, and German Pils which has none, but I put it in my porter, ESB, even APA.
I also like to use malted wheat at a rate of about 1/2# for body and head in all my beers, even my traditional lagers. It is in my Bo. Pils, but not my Ger. Pils.

[HogieWan]

I like to use home toasted malt instead of commercial biscuit, victory, amber, brown, etc. Has worked out very well!

I've tried toasting my own brown, but it's not quite the same. I do like adding some fresh toasted to some recipes. Maybe that's my favorite

I've used a pound of brown for a 5 gal recipe and I didn't get any harshness from it, just a nice toasty/bready flavor and aroma

[vance71975]

I have even made a 100% Munich beer.


How did that taste? I have thought,once i have more experience, in trying a 100% BLACK PATENT: A black roasted malt used for darkening in Porters and Stouts. Roasted more than Chocolate malt, it contributes less sweetness and more of a burnt bitterness OR a 100% Roasted Barley, 500-600 L ROASTED BARLEY: A dark brown grain made by roasting unmalted barley. Adds darkness and a strong coffee-like flavor, especially to Stouts.

What can i say i love dark beer, the darker the better lol

[beerking]

The 100% Munich beer was great. Kind of llike a pale colored Dunkel. It does not age well though. Seems those melanoidins oxidize very quickly.

Basically, you cannot make an all Roast Barley or all Black Patent beer. Those grains do not have enough sugars for any ferementation to occur.

[vance71975]

Basically, you cannot make an all Roast Barley or all Black Patent beer. Those grains do not have enough sugars for any ferementation to occur.

Oh well thats depressing! how bout a all mash of them and add 10lbs black strap molasses?

[beerking]

That would probably work, but I doubt it would taste like beer.

[vance71975]

That would probably work, but I doubt it would taste like beer.


Lol true!Not sure i would want to know what it would taste like lol!

[Mad Scientist]

I use alot of crystal 40 and crystal 60...Ii make alot of pale ales and IPA, and the flavor that is adde from the crystal 40 (in particular) creates the right malt profile for these beers.

Beyong that I am a big fan of victory and special roast...they always fcind their way into anything that is amber or brown...

[brrman]

Though I only use it when the style calls for it, I love the taste of Special B.

[JayShaw91]

I pretty much use 1/2-1# Munich in all my beers. There are exceptions, like Bocks which have a lot more, and German Pils which has none, but I put it in my porter, ESB, even APA.
I also like to use malted wheat at a rate of about 1/2# for body and head in all my beers, even my traditional lagers. It is in my Bo. Pils, but not my Ger. Pils.

BK, I assume the amounts here are for a 5 gal batch, right? Also, will the Munich work in a Special Bitter (not ESB)? I'd assume so, but just asking.

I'm highly considering employing the idea of adding 1/2lb of wheat to all beers for head retention instead of Carapils, just for something different.

[beerking]

BK, I assume the amounts here are for a 5 gal batch, right? Also, will the Munich work in a Special Bitter (not ESB)? I'd assume so, but just asking.

I'm highly considering employing the idea of adding 1/2lb of wheat to all beers for head retention instead of Carapils, just for something different.

Yes, my amounts are for a 5 gal batch.

I think a small amount of Munich would work for a bitter, but that would depend on what other crystal/caramel malts are in the recipe.

OBTW, when I want a beer to clear quicker, I resort to only 1/4# wheat malt.

[JayShaw91]

I'll PM ya so we don't derail this too badly.

[Shaun Goeckner]

I use 2 primarily; Victory for nutty background and I like to use Gambrinus to modify the sweet character just a bit, getting it to blend with the malt so you're not quite sure where it comes from...

[OntheLoose]

I've never heard of Gambrinus. What is it?

[Shaun Goeckner]

Gambrinus Honey malt. As I understand things they lightly roast the grain in the absence of oxygen, which gives it a faint honey flavor. If your after a flavor of honey this is what you use instead of HONEY itself, which gives a sharp flavor to the beer.....