Grains & Sugars

Grains and other fermenatable sugars are the back bone of a beer recipe. They provide the sugar for the yeast to convert in to alchol. They also create color and flavor.

ALL 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Name Type Max PP Color Min (°L) Color Max (°L)
Dark Brown Sugar Sugar 46 50 50
Light Brown Sugar Sugar 46 8 8
Invert Sugar Sugar 46 0 0
Rice Syrup Sugar 46 1 1
Beet Sugar Sugar 46 0 0
Corn Sugar (Dextrose) Sugar 46 0 0
Table Sugar (Sucrose) Sugar 46 1 1
Demerera Sugar Sugar 46 2 2
Turbinado (Raw Sugar) Sugar 44.0 10 10
Light Dry Malt Extract Dry Extract 43.7 4 4
Dark Dry Malt Extract Dry Extract 43.7 30 30
Munich Dry Malt Extract Dry Extract 43.7 8 8
Pilsen Dry Malt Extract Dry Extract 43.7 2 2
Wheat Dry Malt Extract Dry Extract 43.7 3 3
Extra Light Dry Malt Extract Dry Extract 43.7 1 1
Amber Dry Malt Extract Dry Extract 43.7 10 10
White Wheat Grain 39.9 2 2
German Wheat Grain 38.8 2 2
Dark Wheat Grain 38.8 9 9
Maris Otter Grain 37.8 3 3