(GR110) Most of these grains can be used in conjunction with malt syrups to alter or enhance a particular character such as color, sweetness, body or aroma. These particular malts are called "specialty malts" and are called for in many recipes you might find in books and elsewhere. Usually anywhere from 2 oz. to 2 lbs. might be called for.

All the grains listed here are considered "specialty" with the exception of the "Fancy Six Row" and the "Klages Two Row". Both of these malted barleys are used when making your beer from all-grains in the form of a "mash". These two barleys would be used as the base malt and would make up 80 to 100 percent of the malt called for in a recipe. Again, along with this base malt you could add smaller amounts of specialty grains to alter a character of the beer just as you would with malt syrups.