Labels:text | screenshot | font | black and white | number | document OCR: Homebrew Supplies Catalog - 1994 Southwest Cap & Cork Specialty Malts Information (Use based on yield from crushed malt) 4 cups approximately equals | pound Grain Black (Patent Mult) Use (in 5 gallons) with Light Malt Extract By roasting malted barley at very high temperatures, 1/2 cup - Light- to medium brown color. No flavor. all aromatics (malt flavor) are driven off, creating I cup - Dark brown color. Little flavor. black malt. 2 cups - Nearly black color. Dry burnt flavor and charcoal bitterness distinct from that derived from hops Chocalate Malt By roasting barley malt to a degree (dark brown) less 1/2 cup = Light brown color. No flavor. than that of black malt, some malt flavor aromalies I cup = Medium brown color. Little flavor. are retained. 2 cups = Deep brown color. Dark, toasted flavor evilent. Crystal (Caramel) Malt By drying wet germinated barley ("green malt") at 1/2 cup - Light amber color. Little or no flavor. controlled temperatures, caramel-like favored sugars are developed and crystallized when dried. Mashing I cup - Amber color. Subtle sweetness. Contribution to head will maximize yield but is not necessary, retention, body and sweetness at the threshold yet evident. 2 cups - Amber color. Contribution to head retention, body and sweetness significant. 4 cups = Deep copper color. Sweetness very evident. Full hody-head retention, Dextrine (Cara-pils) Malt By drying wet germinated harley ("green malt") at 1/2 cup = No color or sweetness, Contribution to body and controlled temperatures, lower than those of crystal head retention minimal. malt, beer body-building dextrins are created without 1 cup = No color or Sweetness. Contribution to head retention developing crystallized sugars. Must be mashed with noticeable. Head retention minimal. enzyme-rich pale malt. 2 cups = No color of sweetness. Significantly aids head reten- Munich Malt tion. Manifests medium body in beer. By drying green malt at higher temperatures than pale 1/2 cup = Minimal contribution to sweetness and color, malt, an amber-colored malt is created. Must be 1 cup = Light amber color. Contribution to sweetness notice- mashed. Does not contribute to body or head reten- able. tion 2 cups = Red amber color. Malty sweetness significant, yet not powerful. Roasted Barley 4 cups = Deep red color. Very mally sweetness and significant aroma. By roasting unmalted barley at gradually increased 1/2 cup = Red amber color. Minimal roast flavor. temperatures (to avoid charring), an aromatic, rich. dark-brown grain is created. 1 cup = Medium brown color. Noticeable roast aroma and light hrown head. 2 cups = Very dark brown color. Assertive roast aroma. Coffee like bitterness distinct from black malt or hops. Brown heid. 4 cups = Opaque brown color. Pungent roasted flavor, bitterness and artia. Malt Extract Conversions 5 lbs. Very Dark Malt Extract = S Ihs, light or amber malt extract + 2 cups roasted, black, or chocolate malts. 5 lbs. Amber Malt Extract = 5 lbs. light malt extract + 2 cups crystal of Munich malt = 5 lbs. light malt extract + 1/2 cup black, roasted, or chocolate malt.5 lbs. Medium Brown Malt Extract = S Ibs. light or amber malt extract + I cup black, roasted, or chocolate malts + (optional) 1 or 2 cups crystal or Munich malts. IMPORTED GRAIN MILL This unit is very durable und a must for intermediate and whole grain heer makers, This mill will enable you to grind the grains into small pieces so that the inner starches, sugars and enzyna's are exposed and accessible to the wuter that is added to the maxh. Grain Mill GM 300 10 th. 44.95
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