Adding that malty grain flavour to your beer without going to the effort of extract or all grain brewing is simple. All you need, apart from the cracked grain, is water, a cooking thermometer, a saucepan and grain bag or colander or you can also use an eight cup coffee plunger.

By using base grains; Pale, Pilsner, Wheat, Munich or Vienna you can add flavour without too much effect on the beers colour. By using some of the specialty malts: Crystal, Caramunich, Chocolate, Roast Barley etc, you can influence the beers colour as well as adding to the flavour of the finished product.

HOW DO I DO IT?

Heat up 2 litres of water to 70 degrees.
Add between 100 to 200 grams of cracked grain to the water, (if you have a grain bag put the grain in the bag first). Take the saucepan off the heat, put on the lid and steep for 20 minutes. If you are adding hops to the beer add the hops to the pot as well.
Strain the liquid into your fermenter as part of the hot water and make your brew as you normally do.
If you are using a coffee plunger just add the cracked grain to the plunger, top up with 70 degree water and put on the lid. Leave 20 minutes, push down the plunger and add to your fermenter.

If you are not sure which grain to use, just ask and we can suggest which one to get the finish you want.