Research

[mtsoxfan]

I'm trying to refine some recipes (add/change body, color, head retention, flavor etc) that some of you have graciously shared as well as other sources.I am having trouble finding some detailed breakdown info on just malts and specialty grains, specifically what they bring to the party. I found bits and pieces here and there, but would like a source of "all" info. I'm looking to have a go to guide, without having to use many different sources to get info just on grains. Here are books I've read/have...

John Palmers how to brew
Charlie P joy of home brewing
greg Koch and Matt Allyn Brewers Apprentice
Stan H The love of hops

It's hard to buy books online, since you generally can't preview much. Local stores have very limited supplies. Are there any online resources that I can bookmark that has the detailed info I'm looking for, or can someone share a title/author that they know would have this info?

[Kealia]

Are you looking for books, or just resources like this one from BYO?

[Beer-lord]

I've used this one often and it's been around a while http://www.homebrewtalk.com/wiki/index.php/Malts_Chart

[Kealia]

That's a good one, too. There is one out there that also has notes for the recommended percent of grist which is handy when dealing with unknown grains. I just can't recall where it is at the moment.

[mtsoxfan]

Kealia and Beer-Lord,
Thanks. That is a start in the right direction. If I could find something online vs a book, that would be great, less money out, more money for brews. A couple of passages in what I have get more descriptive, no guessing, but they only cover 1 or 2. ie, light caramel sweetness, or mild toasted caramel bitterness, etc. I will be bookmarking those...

BYO is close with no fluff. I want to learn a bit more about them as well, beyond what they have. Ie, rye malt can cause stuck mash...