Grain is essential when brewing beer. Grain is used to produce the malt for brewing beer. Craft beer equipment requires an abundance of raw materials, many of which are malt. Malt plays a fantastic role in brewing beer. Through a certain process, it can be fermented with yeast and thus made into beer.
 
Barley is the most commonly used grain. It is used to produce more malt than any other grain. It is a hardy and drought-resistant cereal. The malting process makes the grain more suitable for brewing. It also increases its enzyme content, making it easier to digest. Once malting is complete, the grain is dried and ground into flour. Although barley is the grain most used in beer, it is also used to produce a small amount of malt. Barley malt is used as a base for other ingredients, as a sweetener and to add body to the beer.
 
Wheat is another grain used in the production of beer malt. The grain is grown on cereal crops and is refined to remove the bran and germ. The resulting grain is called white wheat. The bran and germ contain a large amount of starch and are used as a sweetener in the production of malt. Wheat is the cheapest of the grains and it still produces small amounts of beer alcohol. These characteristics result in a beer with a low bitterness and a high protein and fat content. These fatty proteins are used in cooking and soap production.
 
During the beer brewing process, special malts can impart a great deal of typical flavour and special taste to the wort and the beer. In the case of charred malt, for example, the addition of charred malt has a significant impact on the flavour of the beer, in particular by increasing the mellowness of the beer and impressing the malt flavour. Through certain processes, a wort rich in sugar, phosphates and other nutrients can be made and fermented with yeast to make beer. For this reason, when producing pale beers or low beers, charred malt can be added to compensate for the monotony of taste and flavour.
 
It is well known that the addition of moderate amounts of charred malt and wheat malt can improve the foaming properties of a beer. As crystallised malt became more popular in the market, moderate amounts of crystallised malt were experimented with to extend the holding properties of the beer. In general, it is ideal to keep the dosage to 10% or less, depending on the brew variety, raw material specifications and process implementation.
 
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