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Create the page "Roasted grain" on this wiki! See also the search results found.

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• Unmalted roasted grain
  [[category:beer ingredients]][[category:grain]]
  61 bytes (6 words) - 11:58, 15 October 2011

Page text matches

• Old Ale
  ...ns will have a more profound malt character with powerful hints of roasted grain, dark fruit, polished leather and fresh tobacco. The hallmark of the style ...ten with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often
  8 KB (1,307 words) - 14:52, 24 November 2010
• Roasted barley
  [[Category:Grain]] Unmalted and roasted at high temperature to create a burnt, grainy, coffee-like flavor.
  498 bytes (68 words) - 02:23, 4 February 2010
• Kilned malt
  Technically, all or almost all [[malt|malted]] brewing [[grain|grains]] are also kilned. Kilning is the last stage of the malting process Often these malts are referred to simply by the name of the grain used; for example, [[two-row malt]] usually refers to a low-kilned pale mal
  2 KB (288 words) - 12:03, 15 October 2011
• Märzen
  ...ance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity ...nts=Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All
  8 KB (1,145 words) - 19:52, 14 March 2012
• Simple all grain brewing
  Hobgoblin is a powerful full-bodied copper red, well-balanced brew. Strong in roasted malt with a moderate hoppy bitterness and slight fruity character that last :Grain Bill: 5.4KG (11.9lbs)
  7 KB (1,129 words) - 04:21, 8 December 2008
• Commercial Beers
  *Grain: [[Malt#2-Row Malt|Two-row Pale]] and [[Malt#Caramel.2FCrystal Malts|Crysta *Grain: [[Malt#2-Row Malt|Two-row Pale]], [[Malt#Caramel.2FCrystal Malts|Light Cry
  8 KB (999 words) - 06:09, 30 December 2010
• Pale chocolate malt
  [[Category:Grain]] [[Category:Roasted malt]]
  2 KB (257 words) - 01:22, 4 October 2009
• Brewing kits
  Few brewers begin with [[all-grain brewing]] but rather with extract kits. With a little bit of care you can m * A strainer or [[grain bag]] for [[steeping]] [[grains]] and [[hops]]
  4 KB (643 words) - 15:56, 9 April 2011
• Malts Chart
  [[Category:Grain]] | style="text-align:center;" | Roasted
  9 KB (977 words) - 17:52, 13 November 2013
• Dubbel
  ...eetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plu ...her alcohols, esters, and phenolics are commonly used. Soft water. Complex grain bill: Belgian pils or pale base malt, Munich-type malts for maltiness, Spec
  4 KB (676 words) - 17:49, 16 July 2008
• Rauchbier
  ...used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.
  8 KB (1,269 words) - 19:47, 15 October 2007
• Stout
  ...a broad category of dark, [[top-fermented]] beers, usually featuring some roasted flavors, which originally evolved as a darker version of English [[Porter]] ...r, which quickly became a hallmark of the style. During World War I, when roasted malts were not available in England, Ireland came to dominate the Stout mar
  31 KB (4,799 words) - 01:25, 1 April 2009
• Roggenbier
  ...wers, brewed beer with rye for centuries, as well as with whatever other [[grain]] they could get their hands on. However, in the medieval period the leade ...some American brewers do); the rye character is traditionally from the rye grain only.
  6 KB (949 words) - 12:52, 16 October 2007
• Irish Red Ale
  ...h breweries. The red color comes from the use of small amounts of dark or roasted [[grains]]. Despite the name, this [[beer style]] may also be brewed as a ...light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Mediu
  4 KB (598 words) - 11:51, 18 November 2010
• Mild Ale
  ...t flavours. The darkness of dark milds can come from the use of crystal or roasted malts, however the use of inverted sugar and brewer's caramel is also commo ...which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl.
  12 KB (1,852 words) - 14:57, 25 May 2015
• All-grain brewing
  ...spices, or flavorings, and of course extract is simply a concentrated all-grain wort. ...extract, before adding the extra complication (and equipment cost) of all-grain brewing.
  12 KB (2,109 words) - 12:55, 1 November 2012
• Evaluating the Crush
  When brewing all grain, the quality of the crush has a major impact on the brewhouse efficiency as ...Because of this the brewer needs to find a good compromise for setting the grain mill spacing.
  7 KB (1,255 words) - 02:25, 29 June 2014
• Oatmeal
  [[category:beer ingredients]][[category:grain]] ...rice hulls]]. Quick oats are recommended for use as they have already been roasted.
  454 bytes (72 words) - 12:05, 15 October 2011
• Roasted malt
  #REDIRECT[[:Category:Roasted malt]] [[Category:Grain]]
  162 bytes (17 words) - 21:41, 15 November 2007
• Quadrupel
  ...ls, esters, and sometimes phenolics are commonly used. Soft water. Complex grain bill: Belgian pils or pale base malt, Munich-type malts for maltiness, othe ...aroma also in this range. Fruity complexity along with the soft flavors of roasted malts add distinct character. The alcohol strength of these beers can often
  5 KB (791 words) - 17:25, 2 November 2007

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