When it comes to building an all-grain beer recipe we get really excited about hops, yeast, and other additions – and rightly so – but there’s one ingredient doing a lot of the heavy lifting in your beer and that is malt. This crucial component forms the foundation of your brew, influencing colour, flavour, mouthfeel and, fermentability.
Understanding Your Grain Bill
Most beer recipes feature a grain bill—the malt portion of the recipe—that consists of roughly 85 to 100% base malt and 0 to 15% specialty malts, depending on the style and outcome you’re aiming for. Base malts provide essential fermentable sugars, while specialty malts contribute colour and flavour, however, too much specialty malt can lead to overpowering flavours and fermentation issues.
Balance is key, so resist the urge to throw in every intriguing grain you come across. Instead, experiment over multiple brews. Choose malts that complement your beer style— use dark specialty malts in a stout or porter, oats in a hazy IPA, wheat for a wheat beer, and caramel malts for added sweetness and colour in a variety of styles. And remember, if a specific malt isn’t available, there will often be suitable substitutes that can keep your brew on track.
Why Milling Matters
Malt contains natural enzymes that convert starches into fermentable sugars for yeast to consume and create alcohol. But for those enzymes to do their job, the starch inside the malt must be accessible—this is where milling (or crushing) your grain comes into play.
Getting the perfect grain crush is crucial:
- Too coarse? Your efficiency will suffer, and the enzymes won’t be able to access the starches.
- Too fine? You’ll end up with a sticky mash that makes sparging and separating the wort from the grain a nightmare.
The goal is to crush the endosperm (which contains the starch) without over-pulverising the husks, striking a balance that maximises efficiency without causing brewing headaches.
Proper Malt Storage for Freshness
Whole grains have excellent shelf life if kept away from heat and moisture, but once milled, they become far more vulnerable to oxidation, humidity, and temperature fluctuations. To keep your malt fresh:
- Store milled grains in an airtight container.
- Keep them away from heat and light (a fridge works well if you have space).
- Use them within a few weeks of milling for the best results.
Simplifying Your Brew Day with MYO Drinks Beer Kit Builder
With so many considerations in recipe-building, especially around the grain bill, we’ve designed our Beer Kit Builder to take the guesswork out of the process, delivering consistent and precise results every time. Here’s how it helps:
- The choice of having your grains whole or milled, providing the ideal grain crush.
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Vacuum-sealed packaging to protect against heat, light, and moisture—ensuring your grains arrive fresh and ready for brew day.
- A vast selection of grains with recommended substitutions if your first choice isn’t available.
- A wide range of hops and yeast that are kept refrigerated until the moment they're packed into your kit.
- The option to include adjuncts and extras in your kit such as water chemicals, finings, and enzymes.
- All your brew day ingredients are carefully packed into one convenient package and are delivered to your door for ultimate convenience.
Whether you're a seasoned homebrewer or just starting out, mastering malt selection and preparation will elevate your beer to new heights. With the right grain bill, a proper crush, and fresh ingredients, you’re on your way to brewing greatness. Cheers to your next perfect pint!