Making up the bulk of your grain bill will be the base malts.
Pilsner Malt – Light and grainy honey flavour.
American Pale Malt – Used for its high diastatic power, Somewhere between Maris Otter and Pilsner malt. Imagine Crackers or grainy honey.
Extra Pale Malt – As above but cleaner and crisper. More like Pilsner.
Maris Otter (British) – Traditional British malt which a rich biscuity and nutty flavour.
Golden Promise – Sweet and clean flavour. Suggested as similar to, but more superior than Maris Otter.
Vienna Malt – Rich and biscuity flavour with toasted notes.
Munich Malt – Similar to Vienna with more breadiness and a more sweetness.
Wheat Malt – Packed with protein – aiding in mouthfeel, body and head retention.
Rye Malt – Earthy and offers a somewhat unusual spicy flavour.
Crystal & Caramel Malts
Speciality grains that help to add flavour and colour to your chosen beer style.
Light Crystal –Adds a honey like sweetness and body to your final beer.
Medium Crystal – Gives a more pronounced sweetness with caramel flavour.
Dark Crystal – More pronounced caramel with a little bitterness from the roasting
Caramalt – Similar to crystal malts with varying colour, technically interchangeable. This is debatable however.
Carared – A trademarked variety of crystal malt that offers both flavour and a reddish hue to your beer. Can aid head retention too.
Roasted Dark Malts
Black Malt – Adds bitter notes as well as the trademark Dark Crystal sweetness.
Chocolate Malt – Cocoa, Nutty and roasted coffee.
Carafa Type 1 – Like the chocolate malt but without the harsh flavour & astringency of traditional malts. Adds Coffee and chocolate with a mild and roasted aftertaste.
Carafa Type 2 – Like Carafa Type 1 but slightly darker in colour for more intense aromas and flavours. Typically used in dark ales and lagers.
Caraga Type 3 – Like Carafa Type 2 but slightly darker in colour for more intense aromas and flavours. Typically used in black IPA and Cascadian dark ales.