Key: L = Degrees Lovibond, G = GravityCrystal Malt Malt (1lb/1gal)
| L
| G
| Description
| | Amber Malt | 35° | 1.032 | Roasted malt used in British milds, old ales, brown ales, nut brown ales. | | Brown Malt | 65° | 1.032 | Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales. | | Maris Otter Pale Malt | 3° | 1.038 | Premium base malt for any beer. Good for pale ales.
| | Pale Malt | 2.2° | 1.038 | Moderate malt flavor. Used to produce traditional English and Scottish style ales. | Lager Malt
| 1.6° | 1.038 | Used to make light colored and flavored lagers. | | British Crystal Malt | 57° | 1.034 | Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales. | | British Dark Crystal Malt | 145° | 1.034 | Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale. | | Mid Ale Malt | 2.5° | 1.037 | Dry, nutty malty flavor. Promotes body. Use in English mild ales. | | Cara-Pils Dextrin | 13° | 1.033 | Adds body; aids head retention. For porters, stouts and heavier bodied beers. | Chocolate Malt
| 395° | 1.034 | Nutty, toasted flavor, brown color. Use in brown ales, porters, stouts and bocks. | | Black Patent Malt | 550° | 1.026 | Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers. | | Peat Smoked Malt | 2.8° | 1.034 | Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies. | | Roasted Barley | 500° | 1.025 | Dry, roasted flavor, amber color. For stouts, porters and Scottish ales. | | Toasted Pale Malt | 25° | 1.038 | Imparts nutty flavor and aroma. Use in IPAs and Scottish ales. | | Wheat Malt | 2° | 1.038 | Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers. | | Torrified Wheat | 1.3° | 1.036 | Puffed wheat created by high heat. Use in pale ales, bitters and milds. |
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