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• Caramel wheat malt
  [[Category:Specialty grains]] This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.
  1 KB (177 words) - 16:30, 14 January 2008
• Old Ale
  ...d-fruit, vinous, caramelly, molasses, nutty, toffee, treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those ...s character; but this is optional and should not be too strong (enter as a specialty beer if it is).
  8 KB (1,307 words) - 14:52, 24 November 2010
• Category talk:Grain
  This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets. #[[Base malts]]
  4 KB (466 words) - 16:32, 14 January 2008
• American Brown Ale
  ...rn craft brewed examples. IPA-strength brown ales should be entered in the Specialty category. ...odified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble h
  4 KB (564 words) - 00:21, 22 October 2007
• Pale Lager
  ...nd [[Pilsner malt]] to moderate the 6-row's grainy profile. UK 2 row pale malts are generally too dark and don’t have enough diastic power. ...omebrewed specialties such as Dry and Ice Beer should be entered into as [[Specialty Beer]]. The [[GABF]] style guidelines, with their focus on commercial beer
  16 KB (2,519 words) - 15:16, 3 September 2009
• Barley Wine
  ...conditioned version of its Golden Pride brewed with different varieties of malts and hops every year. Some American brewers also brew English-style barley ...ops. English versions can be darker, maltier, fruitier, and feature richer specialty malt flavors than American Barleywines.
  13 KB (1,981 words) - 01:38, 17 November 2008
• Milling
  ...ality malts]] (ie: [[Chocolate Malt|Chocolate]] and [[Crystal Malt|Crystal Malts]]) milling improves the extraction of flavor and colouring additions. When
  968 bytes (153 words) - 19:21, 27 October 2010
• Wyeast
  0 bytes (0 words) - 21:25, 25 August 2014
• Commercial Beers
  *Grain: [[Malt#2-Row Malt|Two-row Pale]] and [[Malt#Caramel.2FCrystal Malts|Crystal]] *Grain: [[Malt#2-Row Malt|Two-row Pale]], [[Malt#Caramel.2FCrystal Malts|Light Crystal]]
  8 KB (999 words) - 06:09, 30 December 2010
• Pale chocolate malt
  [[Category:Specialty grains]] This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.
  2 KB (257 words) - 01:22, 4 October 2009
• Braggot
  [[Category:Specialty beer styles]] ...h source. A mead may simply get some flavor from [[steeping grain|steeped specialty grains]], or it may get, by some definitions, as much as 80% of its ferment
  7 KB (1,169 words) - 13:12, 1 November 2007
• Category:Malt
  ...neral overview of the characteristics of common malts can be seen in the [[Malts Chart]]. ...oat malt]] are also commonly available to homebrewers, and other specialty malts such as [[spelt malt]] are sometimes used by commercial brewers and may be
  63 members (3 subcategories, 0 files) - 08:56, 2 March 2013
• Category:Specialty Malt
  ..., chocolate flavors and aromas, coffee hints and even burnt flavors. These malts can often be steeped in hot water to get these flavors and colors from the
  27 members (0 subcategories, 0 files) - 20:58, 23 August 2007
• Dextrine Malt
  [[Category:Specialty Malt]] ...ers, used to increase foam, head retention, sweetness, and body. Dextrine malts contain a lot of dextrins, sugar structures that are resistant to enzyme ac
  564 bytes (71 words) - 14:43, 7 December 2007
• CaraPils
  [[Category:Specialty Malt]] ...ls' as well, despite it actually being a trademark. As with other dextrine malts, it is used to increase foam, head retention, and body.
  663 bytes (88 words) - 23:21, 7 December 2015
• Dubbel
  ...s, Special B for raisin flavors, CaraMunich for dried fruit flavors, other specialty grains for character. Dark candi sugar for color and rum-raisin flavors. No
  4 KB (676 words) - 17:49, 16 July 2008
• Bock
  ...[[lager]] with a rich malt flavor derived from the use of melanoidin-rich malts, especially Munich malt, and accentuated by [[decoction mashing]]. Originally brewed as a seasonal specialty by the monks of St. Francis of Paula, all '''Doppelbocks''' are derived fro
  18 KB (2,877 words) - 16:03, 30 March 2011
• Rauchbier
  |history=A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Bee ...ically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with
  8 KB (1,269 words) - 19:47, 15 October 2007
• Stout
  ...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 market an ...for body and sweetness. As a general rule, pale, caramel and dark roasted malts and grains are used along with between 5 and 10 percent of oatmeal to enhan
  31 KB (4,799 words) - 01:25, 1 April 2009
• Roggenbier
  [[Category:Specialty beer styles]] |history=A specialty beer originally brewed in Regensburg, Bavaria as a more distinctive variant
  6 KB (949 words) - 12:52, 16 October 2007

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