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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A lot has changed since our July 2019 blog An Exploration of Gluten Free Malts which included the widely used but now out-of-date malt chart.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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