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Gluten Free Home Brewing Blog

Gluten Free Malt Chart - updated May 2022

By GFHB  -  May 11th, 2022

A lot has changed since our July 2019 blog An Exploration of Gluten Free Malts which included the widely used but now out-of-date malt chart. Therefore, it was about time to update the malt chart to remove some since discontinued malts, and add the new and exciting malt offerings. This is also a great opportunity to centralize the extensive research that has been compiled throughout our blogs and tutorials in regards to PPG. Below the updated malt chart we discuss PPG in the three categories denoted on the chart as 1, 2 and 3.

Gluten Free Malt Chart - updated May 2022:

BUCKWHEAT MALT
DESCRIPTION
PPG
USE
LOVIBOND RANGE
SRM RANGE
Caramel Buckwheat Malt
This is a fantastic option to increase body and head retention 
and also offers sweet bread, caramel, nutty flavors.
311
<30%
---
3.0-6.0
Pale Buckwheat Malt
This is a fantastic option to increase body and head retention 
and also offers warm, nutty flavors.
311
5-30%
---
1.5-3.0
Roasted Buckwheat Malt
Roasted buckwheat has strong notes of walnuts, maple and toast. 
251
5-20%
---
30-50
CORN MALT
DESCRIPTION
PPG
USE
LOVIBOND RANGE
SRM RANGE
Blue Corn Malt
Creamy, sweet and nutty.
271
5-30%
---
---
Yellow Corn Malt
Neutral flavor, increases body without residual sweetness. 
271
5-30%
---
---
MILLET MALT
DESCRIPTION
PPG
USE
LOVIBOND RANGE
SRM RANGE
Caramel Millet Malt
Sweet biscuit and caramel flavor with increased residual sugars.
341
3-20%
---
4.0-6.0
Caramel 90L Millet Malt
Honey, caramel, brown sugar, stone fruit, sweet bread with 
medium body.
251
3-15%
---
115-130
Caramel 120L Millet Malt
Toffee, caramel, plum, light chocolate, maple sugar, with 
medium body.
251
3-15%
---
150-180
Caramel 240L Millet Malt
Sweet chocolate, dark toffee, molasses, low in coffee and 
strong roast characteristics for it's color, complex, well
rounded malt with medium body.
251
3-15%
---
310-340
CaraMillet Malt
Sweet malty aroma is perfect for your Amber, Bock, Dark Lagers, 
or Octoberfest. Sweet caramel flavors, increased residual sugars.
341
5-50%
---
1.5-3.0
Roasted CaraMillet Malt
With a rich amber color and an aroma of freshly baked sweet 
pastries, complimented by hints of raisins and dried fruits.
251
5-20%
---
20-40
Chocolate Roasted Millet Malt
Adds notes of bitter cocoa (cacao) nibs to flavor profile of 
dark beers.
251
10-15%
---
125-155
Dark Roasted Millet Malt
This robust roasted malt is full of cocoa nub and bitter cocoa 
flavors.
251
<10%
---
300-350
Dutch Roasted Millet Malt
Slight toasted, light nut- almond and cashew aroma and flavor. 
Compliments a variety of styles from Pale Ale to Nut Brown Ale
to Stout.
251
5-15%
---
25-30
Goldfinch Millet Malt
Maple and bran flavors coupled with slight toasty cereal, honey 
and caramel tones. Perfect addition to Pale and IPA grain bills.
341
5-50%
---
7.0-9.0
Roasted Goldfinch Millet Malt
Roasted brown sugar and caramel.
251
5-20%
---
85-105
Griffin Millet Malt
Plum, toffee, caramelized sugar, and chocolate flavors.
301
5-20%
---
80-90
Light Roasted Millet Malt
The pleasant soft toasted, slight biscuit, malty flavor and aroma 
makes this product ideal for use in a broad array of beer styles.
251
5-15%
---
15-20
Medium Roasted Millet Malt
This malt offers caramel, biscuit, and slight hints of roasted 
coffee that can help you achieve just that.
251
5-12%
---
30-65
Munich Millet Malt
Sweet bready nose; and biscuit, light toastiness, and toffee 
flavors perfect for German beer styles.
341
10-75%
---
1.0-3.0
Dark Munich Millet Malt
Light amber to light brown color with aromas of strong biscuit 
and toast, graham cracker, nutty, toffee.
321
5-25%
---
9
Pale Millet Malt
Perfect base malt for a variety of beer styles. Sweet in taste 
and light in color.
351
5-95%
---
1.0-2.5
Red-Wing Amber Millet Malt
Caramel, toffee, raisin, plum, and sweet breakfast cereal 
finishing with medium body and sweetness. Ruby Amber color.
341
1-20%
---
30-40
Vienna Millet Malt
Sweet, bready aroma with a flavorful finish. Subtle toffee notes.
341
10-75%
---
1.5-4.5
Medium Roasted Vienna Millet Malt
Toffee, caramel, toast, honey, and biscuit flavor.
251
5-15%
---
30-65
Chocolate Roasted Vienna Millet Malt
Chocolate, toffee, caramelized brown sugar, and toasted cracker 
flavor.
251
5-15%
---
125-155
Dark Roasted Vienna Millet Malt
Dark chocolate, nutty, roasted toffee, and slight woody character.
251
<10%
---
300-350
RICE MALT
DESCRIPTION
PPG
USE
LOVIBOND RANGE
SRM RANGE
Amber Rice Malt
Dried and roasted to develop amber color and flavors.
20-302
1-20%
Approx. 15
---
Biscuit Rice Malt
This lightly toasted malt contributes toasted malt flavors and 
aromas.
20-302
5-20%
4.8
---
Biscuit 4L Rice Malt
Clean and even, malty, bready flavor and aroma. Ideal foolproof 
base malt. Compliments other malt flavors perfectly.
20-302
5-80%
4.0-4.5
---
Biscuit 15L Rice Malt
Rich malty biscuit and brown bready crust flavor without the 
sweetness of caramel.
20-302
2-10%
15-16
---
Biscuit 18L Rice Malt
Strong malty roasted biscuit character and a complex dark bready 
flavor without the sweetness of caramel.
20-302
2-10%
18
---
Crystal Rice Malt
Contributes a rich sweetness, caramel flavor with notes of 
prune/fig and a light reddish hue.
20-302
3-15%
16
---
Dark Rice Malt
This dark malt contributes chocolate/coffee aroma and flavor.
20-302
1-5%
250-300
---
Gas Hog Rice Malt
Rich chocolate/coffee flavors and aromas. Good for developing 
porter and stout recipes.
20-302
1-5%
350-400
---
James’ Brown Rice Malt
This darker roasted malt contributes spicy chocolate flavor and 
dark crystal hue to beers. 
20-302
1-5%
22
---
Pale Rice Malt
Replaces pale barley malt for gluten free beer.
20-302
100%
1.4
---
Pitch Black Rice Malt
Dried and roasted to develop very dark color. Good for developing 
porter and stout recipes. Rich chocolate/coffee flavors and aromas.
20-302
1-5%
400+
---
ADJUNCT
DESCRIPTION
PPG
USE
LOVIBOND RANGE
SRM RANGE
Quinoa - Flaked
High in protein, quinoa adds a dimension of nutty and sweet. 
Adds head retention.
32-353
5-10%
3.0-5.0
---

1www.grousemalthouse.com/optimization-of-extract-and-fermentability-of-grouse-malt/
Excerpt: With the help of Hartwick College Center for Craft Food & Beverage, we have conducted a multitude of lab scale mashing and forced fermentation experiments. While our end goal for this project was to formally define the typical extract potential and gain insight on fermentability across our malt brands, the path shed light on several variables in the brewing process. Read the full blog from Grouse Malt House.

2www.glutenfreehomebrewing.com/BLOG/130/Introduction-To-Ondea-Pro-Liquid-Enzyme-Complex.php
Excerpt: In this blog entry, we're going to give an overview of how Ondea Pro works, report on the results of some of our trials, and provide an outline of some mash protocols to use with Ondea Pro.  There is not yet a consensus on what the optimal time, temperature, pH, and dosage are, as there's still a lot of room for experimentation, but the initial results are so promising that it's well worth the trials! Read the full blog from Mutantis Brewery & Bottle Shop and Bierly Brewing Company.

3www.glutenfreehomebrewing.com/BLOG/127/Assessment-of-Flaked-Quinoa-PPG-Lovibond.php
Excerpt: Aaron conducted a series of mini-mash experiments using various brewing enzymes, mash techniques, and gluten free grain and malt. One of the questions Aaron set out to answer in his experiments was to determine the PPG and Lovibond of Flaked Quinoa. Read the full blog from OtherWise Brewing.

~Cheers!

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