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• Category talk:Grain
  #[[Kettle specialty grains]] #[[Roasted Barley]]
  4 KB (466 words) - 16:32, 14 January 2008
• Kilned malt
  Technically, all or almost all [[malt|malted]] brewing [[grain|grains]] are also kilned. Kilning is the last stage of the malting process, in wh ...st beer styles. Pale malts can also be roasted after kilning to produce [[roasted malt]].
  2 KB (288 words) - 12:03, 15 October 2011
• Home Brewing Wiki:Community Portal
  ...can be listed separately. Next I'll probably tackle the category tree for grains (right now everything's just under a single "Malt" category) and rework som ...level category that would include both malted and unmalted grains (such as roasted barley). [[Malt]] will be a second-level category and there will be a sepa
  7 KB (1,135 words) - 08:10, 10 March 2012
• Commercial Beers
  ...s data of known ingredients in commercial beers. Where possible, all known grains, hop varities, yeast strains and emperical data are listed. *Grains: [[Malt#Pale Ale Malt|Pale]], [[Malt#Caramel.2FCrystal Malts|Crystal]]
  8 KB (999 words) - 06:09, 30 December 2010
• Pale chocolate malt
  [[Category:Specialty grains]] [[Category:Steeping grains]]
  2 KB (257 words) - 01:22, 4 October 2009
• Brewing kits
  * A strainer or [[grain bag]] for [[steeping]] [[grains]] and [[hops]] ...ant to follow recipes and add your own hops and maybe steep some specialty grains.
  4 KB (643 words) - 15:56, 9 April 2011
• Category:Malt
  ...he husk removed, will germinate; "pearl barley" or other husked, processed grains commonly available in supermarkets are not suitable for malting. The chaff *Roasting in a drum roaster to produce [[roasted malt]]
  63 members (3 subcategories, 0 files) - 08:56, 2 March 2013
• Category:Specialty Malt
  ...can often be steeped in hot water to get these flavors and colors from the grains without needing to be mashed.
  27 members (0 subcategories, 0 files) - 20:58, 23 August 2007
• 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 ...B for raisin flavors, CaraMunich for dried fruit flavors, other specialty grains for character. Dark candi sugar for color and rum-raisin flavors. Noble-typ
  4 KB (676 words) - 17:49, 16 July 2008
• Category:Barley
  ...d barley is sometimes used in brewing as well, especially in the form of [[roasted barley]].
  12 members (0 subcategories, 0 files) - 07:22, 2 March 2013
• 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
  ...e has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds to a roggenbier (as some American ...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
  6 KB (949 words) - 12:52, 16 October 2007
• Irish Red Ale
  ...s. 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 [[lager]] ...glish hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry t
  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 ...lly suitable for doing a [[partial boil]] with [[extract]] and [[specialty grains]]. It is an excellent [[session beer]], which can make a nice change from
  12 KB (1,852 words) - 14:57, 25 May 2015
• All-grain brewing
  ;Mash tun: This is the vessel in which the grains will steep. Before they can be mashed, the malted grains and adjuncts needs to be crushed to expose the starches to the mashing proc
  12 KB (2,109 words) - 12:55, 1 November 2012
• Roasted malt
  #REDIRECT[[:Category:Roasted malt]] [[Category:Specialty grains]]
  162 bytes (17 words) - 21:41, 15 November 2007
• Category:Grain
  ...). 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 Brewing grains can be divided into categories in two main ways: by the specific of grain u
  54 members (8 subcategories, 0 files) - 19:58, 20 July 2010
• Quadrupel
  ...r pale base malt, Munich-type malts for maltiness, other Belgian specialty grains for character. Candi sugar to lighten body and to add color and flavor (if ...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
• Black malt
  [[Category:Specialty grains]] [[Category:Steeping grains]]
  221 bytes (24 words) - 21:31, 15 November 2007

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