Your Grain Inventory?

Ingredients
1

Early into this hobby, I kept a steady inventory of 4 grains (c10, c60, carapils, and munich 10)which has now grown to 11 (roasted barley, carafa special iii, chocolate malt, c40, c120, vienna malt, and white wheat malt.)  I hope to stop at 12 and I want ya’ll to help me decide which will be my 12th one.  I’m willing to brew any style other than a sour.

Other than base malts (2-row, pale, maris otter, optic, golden promise, etc.), what non-base grains, malts or adjuncts do you always keep an inventory of?

I look forward to your lists.

2

I usually have the following: pale chocolate, roasted barley, carafa III, brown, amber, biscuit, medium English crystal, dark English crystal, various flaked grains, and torrified wheat.

3

I would add either Black prinz or black patent to the list.

4

Base malts: NA 2-row, Pilsner, Munich 6L, White Wheat
Crystals: UK 60L, UK 150L, CaraVienne 25L, CaraMunich 50L, Special B
Others: Pale Chocolate, Chocolate, Black Patent, Roasted Barley

That’s 13, but it lets me brew pretty much anything I would want.

5

Off top of my head

Best Pils
Best Vienna
Best Munich I
Best Munich II
Thomas Faucett Maris Otter
Rahr 2-row
TF Crystal 40
TF Crystal 60
Belgian CaraVienne
Belgian CaraMunich
Briess Midnight Wheat
TF Chocolate Malt
TF Roasted Barley
Flaked Barley
Flaked Rye
TF Malted Rye
Weyerman CaraRed

6

Black Prinz is a good bit different than Black Patent. I’d say Black Prinz is more like Carafa-special III.

7

I brew smaller batches and shop online, so I generally just buy a few batches worth of grain at a time. Having said that, there are a few that I always keep an extra pound or two of laying around:

Aromatic - I sneak a few ounces into most of my Belgians and amber (or darker) lagers. It’s like a Super Munich when used in small amounts.
CaraMunich (usually III, sometimes II)
UK Dark Crystal
UK Extra Dark Crystal
Special B
Midnight Wheat (for color adjustment)
Chocolate Malt (Pale & regular)
Roast Barley (Pale & regular)
Torrified Wheat (for UK ales and Lambics)

Other adjuncts I keep on hand:
D-90 and D-180 Candi Syrup
Lyle’s Golden Syrup

8

I keep at least one base malt from every region… MO, Pils, Wheat, Both Munich’s, DME, 2Row.

I try and keep at least 3lbs of all the crystals per regions as well. So I can impromptu brew just about anything.

9

my local HBS is formatted so customers weigh out ingredients for purchase (in lieu of buying .5-1 lb increments) so i’m moving towards a zero grain inventory.

10

That’s definitely fine for some grains but can get pretty expensive for base malts or popular specialty grains.

I keep 2 base malts (American 2-row and pilsner) and may add Maris Otter to that list in vittle vault containers.  My other specialty malts (crystals, chocolate, carapils, white wheat, etc ), I use Rubbermaid cereal boxes and buy 5 lbs. at a time.

11

Aside from domestic 2 row, Munich and Pils malts, I keep C20, 40, and 60, pale chocolate, chocolate, black patent, roasted barley, and carafa III on hand.

12

You have a grain inventory? That’s pretty cool. Hmmm, I wouldn’t have to run to the HB shop every time. Something to think about.

Cheers,

13

Pale, Pilsen, Maris Otter, Munich, Rye, Vienna & Wheat base malts. Crystal 15, 40, 60, 75, 90, 120 & Rye. Flaked barley, maize, oats, rice, rye & wheat. Acid, aromatic, biscuit, black patent, blackprinz, carafa II & III, caramunich, carapils, caravienne, carawheat, cherry smoked, chocolate, choc rye, choc wheat, golden oats, honey, melanoidin, midnight wheat, pale chocolate, roast barley, special B, torrified wheat & victory specialties.

But then I do also run a small homebrew supply website on the side for the local clubs :slight_smile: Back when it was just me brewing everything was bought to order. Now I love being able to pull straight from inventory. Same thing with hops and yeasts.

14

My grain inventory is like my hop inventory - too much! I am trying to draw those down before I buy more.

Saw Mandarina Bavaria hops, and it whispered “buy me”, so there is that hop to brew with now.

15

BOINGGGGGG!!!

16

My inventory is 50# of various base malts and about 2# combined of specialties (Crystals, chocolate, victory, etc). I also have about 1# of various 1 oz packs of hops and a few yeasts.

I am wanting to stop carrying an inventory and just buy what I need when I need it. I wish I had an LHBS. I would pay higher prices not to have to store malts.

17

+1.  And my wife would tend to agree too.  :smiley:

EDIT-  Still haven’t tried the Mandarina, but I want to.  I was thinking in all late/whirlpool hopped cream ale.

18

The guys from SAAZ had a booth at the NHC, all single hopped beers, and it was the one that I liked.

Back on topic. I have base grains from most regions, US and German crystal/cara malts, black malts of various types, and flaked adjuncts on hand. It is too much right now. I need to brew some big beers and use a big chunk up.

19

Maris otter and American 2 row. I buy by the sack.
Wheat and rye 10 lbs a time.  Carapils 3 lbs at a time,  crystal 40, 60, 75, honey malt, 2 lbs a time.  Chocolate malt, roasted barley,  crystal 120 1 lb at a time.
And 3 lbs of rice hulls

20

Sounds good. We dry-hopped half of a split batch of IPA with it and it was great.