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| − | Along with [[water]], [[hops]], and [[yeast]], grain is one of the basic ingredients of beer, as well as [[braggot]] (a specialty [[mead]]). The most common type of grain used in brewing is [[barley]], but other grains may be used. Ordinarily most or all of the grain used in brewing is [[malt|malted]] in order to create the enzymes needed to convert the grain's starches to sugars. However, some types of [[unmalted grain]] may also be used in brewing.
| + | #REDIRECT[[:Category:Grain]] |
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| − | ==Categories of Brewing Grain Products==
| + | [[Category:Beer]] |
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| − | Brewing grains can be divided into categories in three ways: by the specific of grain used, by the way the grain is prepared for use, or by the way the grain is used in brewing.
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| − | ===Grains Used in Brewing===
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| − | ====Barley====
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| − | [[Barley]] is the most common grain used in brewing beer. The [[grist]] of most beer is made up mostly or entirely of [[malted barley]], and all common beer styles brewed today contain at least some malted barley. | |
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| − | [[Unmalted barley]] is also used in some beers, usually in its [[roasted barley|roasted]] form. | |
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| − | ====Wheat====
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| − | [[Wheat]] is probably the second most common grain used in brewing. It appears in many traditional European beer styles, often in lighter, summery beers, where it adds a unique character to the beer.
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| − | ====Oatmeal====
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| − | [[Oatmeal]] is a common
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| − | ====Rye====
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| − | [[Rye]] is a less common but still traditional brewing ingredient.
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| − | ====Maize (Corn)====
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| − | [[Maize]] (called "corn" in the United States) is a common and traditional ingredient in many lighter British and American beers. It is usually used [[flaked maize|flaked]] or in the form of [[maize grits|grits]] rather than as a malt.
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| − | ====Rice====
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| − | [[Rice]] is used as an ingredient in many American and Asian [[lager|lagers]]. It is usually used [[unmalted]], and is prized by brewers for the clean, neutral flavor it contributes to beer. [[Rice hulls]] are sometimes used separately in the [[mash]], where they help prevent a [[stuck mash]] without contributing anything to the [[wort]].
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| − | ====Other Grains====
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| − | Homebrewers will try just about anything, and beers can and may be made with other kinds of grain, such as amaranth, qinoa, millet, or spelt. However, the use of these less common grains in brewing is limited, since they are usually not available to homebrewers in malted forms.
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| − | ===Grain Preparation===
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| − | In some cases, grain is simply used in its whole, natural state. However, more commonly, the grains used are prepared for use by using one or more processes designed to create specific flavors or chemical compositions.
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| − | ====Malting====
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| − | See [[Malt]].
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| − | ====Kilning====
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| − | Technically, most if not all [[malt|malted]] grains are also [[kilned]]. At the end of the [[malt|malting]] process, grain is heated in a kiln to stop the germination. However, some types of malt are kilned at a higher temperature in order to enhance the malt's flavor. These are known as [[kilned malts]], of which [[Vienna Malt]] and [[Munich Malt]] are the best known. [[Kilned malts]] are usually used as [[base malts]].
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| − | ====Roasting====
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| − | [[Roasted malts]], such as [[caramel malt]], are prepared by roasting barley or other grains that have already been [[malt|malted]]. They are ordinarily used in small amounts as they contribute stronger flavors to a beer.
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| − | [[Unmalted roasted grain]], such as [[roasted barley]], is sometimes used to add a distinctive roasted flavor to a beer.
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| − | ====Smoking or Peating====
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| − | [[Smoked malts|Smoked or peated malts]], usually [[barley]], are used to give a [[smoky flavor]] to beers.
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| − | ====Flaking====
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| − | [[Flaking]] is a process by which some [[unmalted grain]], such as [[barley]], [[wheat]], and [[maize]], is prepared for being used in brewing.
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| − | ====Specialty Processes====
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| − | A few grains are processed by a different process or a combination of the above processes.
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| − | ===Use of Grains in Brewing===
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| − | ====Base Malts====
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| − | [[Base malts]] are malts which, because of the way they are processed, contain enough [[enzymes]] to [[convert]] their own [[starches|starch]] to [[sugar]]. They will make up the majority of almost every [[grist]].
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| − | ====Unconverted specialty grains====
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| − | [[Unconverted specialty grains]] are grains which are unmalted or have been treated in such a way that they have no [[diastatic power]], but which still contain a significant amount of [[starch]]. These grains must be mashed together with [[base malt]] so that the [[diastatic power]] ofthe [[base malt]] will convert their starches to sugar.
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| − | ====Converted specialty grains====
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| − | [[Converted specialty grains]] are malted grains which have been treated in such a way that their starches have already been converted to sugars. These are the only grains that may be [[Steeping Grain|steeped]] for use in a [[malt extract]] beer where no [[mash]] is performed.
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