Speciality Grain Guide
Speciality grains are used by brewers to alter the flavour, colour, and aroma of beer. Speciality grains can be used in both extract and all-grain brewing. In an extract brew, the grains are steeped (soaked in hot water) and removed before the extract is added and the wort is boiled. In an all-grain brew the speciality grains are mashed with the rest of the grain bill.
Here’s a quick guide to some of the most popular speciality grains.
Amber Malt
Amber Malt
Amber malt is a lightly roasted chocolate malt. It gives the beer a strong biscuity taste with a coffee and chocolate aroma. Amber malt is often used in English browns, milds and old ales. This malt should only make up 20% or less of the mash when used in an All-grain brew.
Colour: 43 EBC
Potential Gravity: 1.035 SG
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