Grains and Adjuncts Chart

Here's a composite list of grains and adjuncts. The color is listed in degrees Lovibond and the gravity is calculated from 1 pound of the ingredient in 1 gallon of water. Click on the general categories below to begin experimenting and enjoy!

Key: L = Degrees Lovibond, G = Gravity

American Grains  Belgian Grains  British Grains  German Grains  Other Malts & Additions  Sugars
Malt	L	G	Description
Black Barley	525°	1.023-1.027	Imparts dryness. Unmalted; use in porters and dry stouts.
Black Patent Malt	500°	1.026	Provides color and sharp flavor in stouts and porters.
Chocolate Malt	350°	1.034	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
Crystal Malt	40°	1.033-1.035	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt	90°	1.033-1.035	Pronounced caramel flavor and a red color.  For stouts, porters and black beers.
Crystal Malt	60°	1.033-1.035	Sweet caramel flavor, deep golden to red color.  For dark amber and brown ales.
Crystal Malt	30°	1.033-1.035	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt	20°	1.033-1.035	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt	120°	1.033-1.035	Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Crystal Malt	10°	1.033-1.035	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt	80°	1.033-1.035	Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
Dextrin Malt (carapils)	1.5°	1.033	Balances body and flavor without adding  color, aids in head retention. For any beer.
Munich Malt	10°	1.034	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
Pale Malt (Brewers 2-row)	1.8°	1.037-1.038	Smooth, less grainy, moderate malt flavor . Basic malt for all beer styles.
Pale Malt (Brewers 6-row)	1.8°	1.035	Moderate malt flavor. Basic malt for all beer styles.
Roasted Barley	300°	1.025	Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
Special Roast	50°	1.035	Provides a deep golden to brown color  for ales. Use in all darker ales.
Victory Malt	25°	1.034	Provides a deep golden to brown color.  Use in nut brown ales, IPAs and Scottish ales.
Vienna Malt	3.5°-4°	1.035	Increases malty flavor, provides balance.  Use in Vienna, Märzen and Oktoberfest.
Wheat Malt	2°	1.038	Light flavor and creamy head. For American  weizenbier, weissbier and dunkelweiss.
White Wheat Malt	2°	1.037	Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.

https://byo.com/resources/grains