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• 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
• Category:Grain
  ...convert the grain's starches to sugars. However, some types of [[unmalted grain]] may also be used in brewing. ...and by the way the grain is prepared for use in brewing. The most common grain used in brewing beer is [[barley]], and the most common way of preparing ba
  54 members (8 subcategories, 0 files) - 19:58, 20 July 2010
• 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
• Talk:Local Home Brew Store
  0 bytes (0 words) - 20:17, 27 August 2014
• American Wheat Beer
  ...on to the color). THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE ASSUMED. ...amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast
  8 KB (1,283 words) - 23:15, 17 September 2008
• Black malt
  [[Category:Grain]] [[Category:Roasted malt]]
  221 bytes (24 words) - 21:31, 15 November 2007
• Category:Steeping grains
  [[Category:Grain]] ...e [[mash|mashed]] in order to convert it to fermentable [[sugar]]. If the grain is not mashed, the starches will end up in the finished beer, affecting the
  10 members (2 subcategories, 0 files) - 13:45, 13 April 2009
• Black patent malt
  [[Category:Grain]] [[Category:Roasted malt]]
  2 KB (302 words) - 21:31, 15 November 2007
• Category:Specialty grains
  [[Category:Grain]] '''Specialty grains''' consist of any [[grain]] that, unlike [[base malt]], does not contain enough [[diastatic power]] t
  11 members (3 subcategories, 0 files) - 21:30, 15 November 2007
• Category:Roasted malt
  [[Category:Grain]] ...a [[drum roaster]], either after or instead of [[kilning]], resulting in a grain that is dark in color and features rich, often roasty or chocolaty flavors.
  3 members (0 subcategories, 0 files) - 21:39, 15 November 2007
• Understanding Attenuation
  * '''all grain brewers''': ...n rest temperature''': This is the first factor that comes to mind for all grain brewers. For a single step saccrification rest, the mash temperature has a
  13 KB (2,153 words) - 09:38, 4 August 2014
• Home Brew Acronyms
  '''AG''' - [[All-grain brewing|All Grain]] '''G&G''' - [http://www.grainandgrape.com.au Grain and Grape] - HBS
  14 KB (2,225 words) - 23:56, 13 July 2017

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