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Specialty Grains

These grains simply don't fall nicely into the other sub-categories.  They may be a result of special processing (e.g. German Rauch (smoked), British Peat Smoked, German Acidulated (sour, acidic) malt, grains heated to the point of "popping" (torrified wheat), or simply cured to levels that don't neatly fit into the crystal malt/roast grain niches (e.g. amber malt, brown malt, Victory, Aromatic, Biscuit malts). 

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