They also add dextrins, which bring body and a thicker mouthfeel. On the extreme light end sit dextrin(e) malts. As a general rule, the lighter-colored crystal malts are more "sweet," while darker crystal malts add roastiness or nuttiness in addition to sweetness. Caramel & Crystal MaltsĬrystal malts are steep-able and generally used to add sweetness and color to both extract and all-grain brews. The darker color lends these malts a more toasty, malty flavor than you get from lighter base malts. "High-kilned" (heated to a higher temperature at the end of the malting process) base are rof high-kilned malts, although mild ale malt belongs to this category too. Pilsner malt has a soft, delicate maltiness that practically defines pale lagers. The European climate gives malts made from Continental barley a clean, "elegant" character.
Non-barley base malts like wheat malt and rye malt (more on these in "Other Malts").Barley malts: pale malt, Pilsner malt, Vienna malt, Munich malt, mild ale malt, and more.6-row), the variety (e.g., Maris Otter, Golden Promise, etc), or the region in which it was grown or malted. Named based on the formation of corns on the barley stalk (2-row vs. Base Maltsīase malts make up the majority of the grist in all-grain beer, and the variety is, frankly, astounding. There are a wide variety of malts that brewers can use, all of which fall into two broad categories: malts which can be steeped (good for extract brewing), and malts which need to be mashed (all-grain brewing required). Malt is grain that has been converted into sugar. That sugar is consumed by yeast to create alcohol a process called fermentation. Grain becomes malt, which becomes beer. Malt Overview | Base Malts | Caramel & Crystal Malts | Adjunct Grains | Kilned & Toasted Malts | Roasted Malts | Shop Malted Grains What is malt?
This guide walks you through the types of grain you can use to make beer, and how to choose the right malted grains.Ĭlick here to view the complete chart of beer grains. Grain: the lifeblood of beer. While barley is most common, the category of "grain" is as wide as it is intricate.