Grains & Adjuncts

Grain and adjuncts for all-grain brewing

Brewing from grain gives you full control over your beer, from the base that sets the alcohol to the specialty malts that add colour, body and flavour. This range covers the lot, from workhorse base malts like 2-row brewers malt to character grains such as crystal and chocolate malt, plus adjuncts like flaked corn and barley that lighten the body or add head retention.

New to this? Our guide on how to choose brewing grains and adjuncts helps you choose.

Base malt, specialty malt and adjuncts

Base malt makes up the bulk of a grain bill and provides most of the fermentable sugar. Specialty malts are used in smaller amounts to build colour and flavour, from biscuity to roasty. Flaked adjuncts like corn and barley tweak the body and mouthfeel. Buy grain crushed if you do not have a mill, and use it reasonably fresh for the best extraction.

The step up from extract

All-grain is where brewing gets really rewarding, though you can dip a toe in with a partial mash alongside malt extract. Whichever route you take, you still need hops, yeast and a little priming sugar to finish the job.