Difference between revisions of "Malt"

How is Malt Made?

---

Malting is the controlled germination of cereals, followed by a termination of this natural process by the application of heat. Further heat is then applied to 'kiln' the grain and produce the required flavour and colour. A basic rule is that for malt to be made, the barley must be capable of germination, so maltsters' source their barley with a minimum germination of 98%. By far the largest use of malt is for brewing then distilling followed by food production.

Types of Malts

---

Malt can be split into two main types, Base malts that make up the bulk of the fermentables in the wort and Speciality Malts that are used to add character to the wort.

There are also various adjuncts that consist of other types of grains or fermentable sugars. They serve a myriad of purposes, such as adding distinctive flavors, lightening color and body, and boosting alcohol content without affecting taste.

Base Malts

Barley Malts

Any grain can be malted, but barley is the preferred grain for brewing beer. Malted barley contains a high percentage of starches, enzymes to convert the starches into sugars, and a husk the prevents the grains from compacting into a big sticky mess during mashing. The resulting sweet liquid from the mashing process is called wort. Base malts must be mashed. They can include:

2-Row Malt

Most commonly used in the US. A base malt for all beer styles.

Origin:	US
Yield:	79.0 %
Potential:	1.036
Color:	2.0 SRM
Max in Batch:	100.0 %
Moisture:	4.0 %
Protein:	12.3 %
Coarse Fine Difference:	1.5 %
Diastatic Power:	140.0 %
Recommend Mash:	TRUE
Notes:	Base malt for all beer styles

6-Row Malt

Base malt with a higher diastic power than 2-row malt to help convert other adjuncts.

Origin:	US
Yield:	76.0 %
Potential:	1.035
Color:	2.0 SRM
Max in Batch:	100.0 %
Moisture:	4.0 %
Protein:	13.0 %
Coarse Fine Difference:	1.5 %
Diastatic Power:	150.0 %
Recommend Mash:	TRUE
Notes:	Base malt for all beer styles

Pale Ale Malt

A base malt suitable for most UK style beers, popular in the UK.

Golden Promise

Golden Promise, an early-maturing spring barley, is the Scottish equivalent of Maris Otter. Though brewers north of the English border claim that its sweet, clean flavor is superior to Maris Otter. Golden Promise malt has a depth of flavor that makes it the ideal base malt for both UK and USA-style IPAs. Golden Promise is also used extensively by premium whisky distilleries such as The Macallan.

Origin:	UK
Supplier:	Simpsons
Yield:	81.0 %
Potential:	???
Color:	2.0 SRM
Max in Batch:	100.0 %
Moisture:	3.0 %
Protein:	9.5 %
Coarse Fine Difference:	? %
Diastatic Power:	? %

Halcyon

Maris Otter

Maris Otter is an English thoroughbred and this winter barley variety is still the favored choice of many UK cask ale brewers. In the field, its yield has been surpassed hugely by more modern varieties, so it has to be grown on contract for the maltster each year by selected farmers. The resulting malt is typically described as having a rich, nutty flavor. Performance in the brewhouse is predictable and consistent with excellent run-offs.

Origin: United Kingdom Supplier : Yield: 82.5 % Potential: 1.038 Color: 3.0 SRM Max in Batch: 100.0 % Moisture: 3.0 % Protein: 11.7 % Coarse Fine Difference: 1.5 % Diastatic Power: 120.0 %

Recommend Mash: TRUE Notes: Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.

Munton's Pale Malt

Optic

Pearl

Pipkin

Pilsner Malt

Base malt used specifically for pilsners.

Name: Pilsner (2 Row) Bel Type: Grain Origin: Belgium Supplier: Yield: 79.0 % Potential: 1.036 Color: 2.0 SRM Max in Batch: 100.0 % Moisture: 4.0 % Protein: 10.5 % Coarse Fine Difference: 1.5 % Diastatic Power: 105.0 % Recommend Mash: TRUE Notes: Belgian base malt for Continental lagers

---

Name: Pilsner (2 Row) Ger Type: Grain Origin: Germany Supplier: Yield: 81.0 % Potential: 1.037 Color: 2.0 SRM Max in Batch: 100.0 % Moisture: 4.0 % Protein: 11.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 110.0 % Recommend Mash: TRUE Notes: German base for Pilsners and Bohemian Lagers

---

Name: Pilsner (2 Row) UK Type: Grain Origin: United Kingdom Supplier: Yield: 78.0 % Potential: 1.036 Color: 1.0 SRM Max in Batch: 100.0 % Moisture: 4.0 % Protein: 10.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 60.0 % Recommend Mash: TRUE Notes: Pilsner base malt

Lager Malt

Very light lager malt used to make Pilsners, Lagers and other light beers. May be used as a base malt.

Type: Grain Origin: Supplier: Yield: 82.5 % Potential: 1.038 Color: 2.0 SRM Max in Batch: 100.0 % Moisture: 4.0 % Protein: 11.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 100.0 % Recommend Mash: TRUE Notes:

Munich Malt

Has a malty sweet flavor characteristic and adds a reddish amber color to the beer. Has enough diastic power to convert itself, but needs help from another malt, such as 2-row, to convert other grains.

Name: Munich Malt Type: Grain Origin: Germany Supplier: Yield: 80.0 % Potential: 1.037 Color: 9.0 SRM Max in Batch: 80.0 % Moisture: 5.0 % Protein: 11.5 % Coarse Fine Difference: 1.3 % Diastatic Power: 72.0 % Recommend Mash: TRUE Notes: Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute significantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers

---

Name: Munich Malt - 10L Type: Grain Origin: US Supplier: Yield: 77.0 % Potential: 1.035 Color: 10.0 SRM Max in Batch: 80.0 % Moisture: 5.0 % Protein: 13.5 % Coarse Fine Difference: 2.8 % Diastatic Power: 50.0 % Recommend Mash: TRUE Notes: Malty-sweet flavor characteristic and adds a slight orange color to the beer. Does not contribute significantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers

---

Name: Munich Malt - 20L Type: Grain Origin: US Supplier: Yield: 75.0 % Potential: 1.035 Color: 20.0 SRM Max in Batch: 80.0 % Moisture: 5.0 % Protein: 13.5 % Coarse Fine Difference: 2.8 % Diastatic Power: 25.0 % Recommend Mash: TRUE Notes: Malty-sweet flavor characteristic and adds a orange to deep orange color to the beer. Does not contribute significantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers

Vienna Malt

Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt. Imparts a golden to orange color to the beer.

Name: Vienna Malt Type: Grain Origin: Germany Supplier: Yield: 78.0 % Potential: 1.036 Color: 3.5 SRM Max in Batch: 90.0 % Moisture: 4.0 % Protein: 11.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 50.0 % Recommend Mash: TRUE

Notes: Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt Imparts a golden to orange color to the beer.

Mild Malt

Also called "English Mild" - a light speciality malt used in Brown Ales.

Name: Mild Malt Type: Grain Origin: United Kingdom Supplier: Yield: 80.0 % Potential: 1.037 Color: 4.0 SRM Max in Batch: 100.0 % Moisture: 4.0 % Protein: 10.6 % Coarse Fine Difference: 1.5 % Diastatic Power: 53.0 % Recommend Mash: TRUE

Smoked Malt

Malt that has been smoked over an open fire. to create a distinctive "smoked" flavor and aroma.

Name: Smoked Malt Type: Grain Origin: Germany Supplier: Yield: 80.0 % Potential: 1.037 Color: 9.0 SRM Max in Batch: 100.0 % Moisture: 4.0 % Protein: 11.5 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes: Used primarily for German Rauchbier but can also be added to Brown Ales and Porters.

Other Base Grains

Just because barley is the first choice in brewing, doesn't mean that other grain doesn't end up in your beer. Other grains have been used in beer for several reasons. Cost, availability, war, and politics have all played a part in what grains were used for brewing. Today these grains are added by choice and can include:

• Millet
• Oat Malt
• Rye Malt
• Rice Malt
• Spelt
• Sorghum
• Quinoa

Wheat Malt

Name: Wheat Malt, Bel Type: Grain Origin: Belgium Supplier: Yield: 81.0 % Potential: 1.037 Color: 2.0 SRM Max in Batch: 60.0 % Moisture: 4.0 % Protein: 11.5 % Coarse Fine Difference: 1.5 % Diastatic Power: 74.0 % Recommend Mash: TRUE Notes: Malted wheat for use in Wheat beers

---

Name: Wheat Malt, Dark Type: Grain Origin: Germany Supplier: Yield: 84.0 % Potential: 1.039 Color: 9.0 SRM Max in Batch: 20.0 % Moisture: 3.5 % Protein: 11.5 % Coarse Fine Difference: 1.5 % Diastatic Power: 10.0 % Recommend Mash: TRUE Notes: Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.

---

Name: Wheat Malt, Ger Type: Grain Origin: Germany Supplier: Yield: 84.0 % Potential: 1.039 Color: 2.0 SRM Max in Batch: 60.0 % Moisture: 4.0 % Protein: 12.5 % Coarse Fine Difference: 1.5 % Diastatic Power: 95.0 % Recommend Mash: TRUE Notes: Malted wheat base for use in all wheat styles

---

Name: White Wheat Malt Type: Grain Origin: US Supplier: Yield: 86.0 % Potential: 1.040 Color: 2.4 SRM Max in Batch: 60.0 % Moisture: 4.0 % Protein: 14.5 % Coarse Fine Difference: 2.2 % Diastatic Power: 130.0 % Recommend Mash: TRUE Notes: White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers

Character Malts

Character malts add colors and flavors to the beer that the base malts can't provide. They are often roasted to varying degrees to give a range of flavors. Character malts can add a little sweetness, caramel flavors, nutty or bready notes, chocolate flavors and aromas, coffee hints and even burnt flavors. These malts can often be steeped in hot water to get these flavors and colors from the grains without needing to be mashed.

Amber Malt

Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavour

Type: Grain Origin: United Kingdom Supplier: Yield: 75.0 % Potential: 1.035 Color: 22.0 SRM Max in Batch: 20.0 % Moisture: 2.8 % Protein: 10.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 20.0 % Recommend Mash: TRUE Notes:

Acid or Acidulated

Used to adjust PH levels by German brewers, this malt also enhances head retention.

Origin: Germany Yield: 58.7 % Potential: 1.027 Color: 3.0 SRM Max in Batch: 10.0 % Moisture: 4.0 % Protein: 6.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes: Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention.

Aromatic

This belgian malt gives a strong malt flavor and aroma to beer.

Name: Aromatic Malt Type: Grain Origin: Belgium Supplier: Yield: 78.0 % Potential: 1.036 Color: 26.0 SRM Max in Batch: 10.0 % Moisture: 4.0 % Protein: 11.8 % Coarse Fine Difference: 1.5 % Diastatic Power: 29.0 % Recommend Mash: TRUE Notes:

Biscuit

Another Belgian malt, this gives a biscuit like flavor and aroma.

Name: Biscuit Malt Type: Grain Origin: Belgian Supplier: Yield: 79.0 % Potential: 1.036 Color: 23.0 SRM Max in Batch: 10.0 % Moisture: 4.0 % Protein: 10.5 % Coarse Fine Difference: 1.5 % Diastatic Power: 6.0 % Recommend Mash: TRUE Notes: Use for English ales, brown ales and porters. Adds a biscuit like flavor and aroma. Can be used as a substitute for toasted malt.

Black (Patent)

The darkest roasted malt, this is normally used sparingly to add color to beers, and flavor to stouts and other dark ales. Large quantities can create an ashy flavor, so use with care. Origin: US

Yield: 55.0 % Potential: 1.025 Color: 500.0 SRM Max in Batch: 10.0 % Moisture: 6.0 % Protein: 13.2 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 %

Recommend Mash: FALSE Notes: Dark color and dry roasted flavor characteristic of Stouts and Porters Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts.

Black Barley (Stout)

Unmalted barley roasted at high temperature to create a dry, coffee like flavor. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley

Type: Grain Origin: US Supplier: Yield: 55.0 % Potential: 1.025 Color: 500.0 SRM Max in Batch: 10.0 % Moisture: 5.0 % Protein: 13.2 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Notes:

Brown Malt

Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

Name: Brown Malt Type: Grain Origin: United Kingdom Supplier: Yield: 70.0 % Potential: 1.032 Color: 65.0 SRM Max in Batch: 10.0 % Moisture: 4.0 % Protein: 0.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Brumalt

Dark German malt developed to add malt flavor of Alt, Marzen and Oktoberfest beers. Helps create authentic maltiness without having to do a decoction mash. Rarely available for homebrewers.

Type: Grain Origin: Germany Supplier: Yield: 71.7 % Potential: 1.033 Color: 23.0 SRM Max in Batch: 10.0 % Moisture: 4.0 % Protein: 7.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Carafa

Used to intensify aroma and color in dark Munich beers and stouts.

Name: Carafa I Type: Grain Origin: Germany Supplier: Weyermann Yield: 70.0 % Potential: 1.032 Color: 337.0 SRM Max in Batch: 5.0 % Moisture: 4.0 % Protein: 11.7 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Notes:

---

Name: Carafa II Type: Grain Origin: Germany Supplier: Weyermann Yield: 70.0 % Potential: 1.032 Color: 412.0 SRM Max in Batch: 5.0 % Moisture: 4.0 % Protein: 11.7 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Inventory: 0.00 kg Notes:

---

Name: Carafa III Type: Grain Origin: Germany Supplier: Weyermann Yield: 70.0 % Potential: 1.032 Color: 525.0 SRM Max in Batch: 5.0 % Moisture: 4.0 % Protein: 11.7 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Notes:

Cara- Malts

Sold under Different trade marked names Notes: Significantly increases foam/head retention and body of the beer.

CaraFoam

Significantly increases foam, head retention, and body of beer.

Caraaroma

Very dark crystal malt - similar to a crystal 120 or Caramunich 120 malt. Adds strong caramel flavor, red color, and malty aroma.

Type: Grain Origin: Germany Supplier: Wyermann Yield: 75.0 % Potential: 1.035 Color: 130.0 SRM Max in Batch: 15.0 % Moisture: 4.0 % Protein: 11.7 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE

CaraPils/Dextrine

Another malt used to increase foam, head retention, and body.

Type: Grain Origin: US Supplier: Yield: 72.0 % Potential: 1.033 Color: 2.0 SRM Max in Batch: 20.0 % Moisture: 4.0 % Protein: 13.2 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Notes:

CaraVienne

A light Belgian crystal malt used in Trappist and Abbey style Belgian ales.

Type: Grain Origin: Belgium Supplier: Yield: 73.9 % Potential: 1.034 Color: 22.0 SRM Max in Batch: 10.0 % Moisture: 4.0 % Protein: 0.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Notes:

CaraMunich

A caramel, copper colored malt used in Belgian ales and German bocks.

Type: Grain Origin: Belgium Supplier: Yield: 71.7 % Potential: 1.033 Color: 56.0 SRM Max in Batch: 10.0 % Moisture: 4.0 % Protein: 0.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Notes: Caramel, copper colored malt. Used in Belgian ales and German bocks.

Carared

Type: Grain Origin: US Supplier: Yield: 75.0 % Potential: 1.035 Color: 20.0 SRM Max in Batch: 20.0 % Moisture: 4.0 % Protein: 13.2 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Notes: Adds body, color and improves head retention. Also called "Crystal" malt.

Chocolate Malt

A dark malt that gives a rich red or brown color and a nutty flavor, used in brown ales, porters, and some stouts.

Name: Chocolate Malt Type: Grain Origin: US Supplier: Yield: 60.0 % Potential: 1.028 Color: 350.0 SRM Max in Batch: 10.0 % Moisture: 4.0 % Protein: 13.2 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Notes: Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

---

Name: Chocolate Malt Type: Grain Origin: United Kingdom Supplier: Yield: 73.0 % Potential: 1.034 Color: 450.0 SRM Max in Batch: 10.0 % Moisture: 4.0 % Protein: 10.5 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Notes: Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

Chocolate Rye Malt

Primarily used for color and aroma in top-fermented speciality beers.

Type: Grain Origin: Germany Supplier: Weyermann Yield: 67.5 % Potential: 1.031 Color: 250.0 SRM Max in Batch: 5.0 % Moisture: 4.0 % Protein: 11.7 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Notes:

Chocolate Wheat Malt

Intensifies aroma and color in top-fermented beers such as dark wheat beers.

Type: Grain Origin: Germany Supplier: Weyermann Yield: 71.0 % Potential: 1.033 Color: 400.0 SRM Max in Batch: 5.0 % Moisture: 4.0 % Protein: 11.7 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Notes:

Caramel/Crystal Malts

Crystal malts are used to increase body and head retention, and also add varying levels of color. Flavors can range from slightly sweet, to caramel, to burnt toffee depending on the degree of roasting. The Lovibond ratings for Crystal malts are:

10°L

This light Crystal malt will lend body and mouth feel with a minimum of color, but with a light caramel sweetness.

20°L

This Crystal malt will provide a golden color and a sweet, mild caramel flavor.

30°L

40°L

This pale Crystal malt will lend a balance of medium caramel color, flavor, and body.

60°L

This medium Crystal malt will lend a well rounded caramel flavor, color and sweetness. Crystal 60 is probably the most commonly used Crystal malt.

80°L

This Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.

120°L

Dark Crystal will lend a complex sharp caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers.

150°L

Origin: US Yield: 75.0 % Potential: 1.035 Max in Batch: 20.0 % Moisture: 4.0 % Protein: 13.2 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE

Crystal Medium 50-60°L (UK)

Adds body, colour and improves head retention. Also called "Crystal" malt.

Origin: United Kingdom Yield: 74.0 % Potential: 1.034 Color: 55 SRM Max in Batch: 20.0 % Moisture: 4.0 % Protein: 13.2 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Notes:

Caramel Wheat Malt

Type: Grain Origin: Germany Supplier: Wyermann Yield: 75.0 % Potential: 1.035 Color: 46.0 SRM Max in Batch: 15.0 % Moisture: 4.0 % Protein: 10.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Notes: Caramel wheat malt - emphasizes wheat malt aroma and adds color to the beer. Popular for Dunkelweizens. Also known as Carawheat -- which is a registered trademark of Wyermann Malting.

Honey Malt

This Canadian malt imparts a honey-like flavor. It also also sometimes called Brumalt.

Name: Honey Malt Type: Grain Origin: Canada Supplier: Gambrinus Yield: 80.0 % Potential: 1.037 Color: 25.0 SRM Max in Batch: 10.0 % Moisture: 3.8 % Protein: 10.5 % Coarse Fine Difference: 2.0 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes: Intensely sweet - adds a sweet malty flavor sometimes associated with honey.

Melanoidin

Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor.

Name: Melanoiden Malt Type: Grain Origin: Germany Supplier: Yield: 80.0 % Potential: 1.037 Color: 20.0 SRM Max in Batch: 15.0 % Moisture: 3.5 % Protein: 11.0 % Coarse Fine Difference: 1.3 % Diastatic Power: 10.0 % Recommend Mash: TRUE Notes: Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor.

Oats Malted

Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.

Name: Oats, Malted Type: Grain Origin: US Supplier: Yield: 80.0 % Potential: 1.037 Color: 1.0 SRM Max in Batch: 10.0 % Moisture: 9.0 % Protein: 9.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Inventory: 0.00 kg Notes: Malted oats. Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.

Peated Malt

A robust smoky malt used in Scottish and wee heavy ales. This malt is lightly peated and used to enhance flavor in Scottish type ales. While the malt is in the kiln, peat moss outside the kiln is gently smoked over slow burning coals allowing its vapors to drift above the malt. Peated malt is also used in the making of some of Scotland's finest Scotch.

Name: Peat Smoked Malt Type: Grain Origin: United Kingdom Supplier: Yield: 74.0 % Potential: 1.034 Color: 2.8 SRM Max in Batch: 20.0 % Moisture: 4.0 % Protein: 0.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes: Robust smoky malt that provides a smoky flavor. Used in scottish ales and wee heavy ales.

Special B Malt

Extreme caramel aroma and flavored malt.

Type: Grain Origin: Belgium Supplier: Yield: 65.2 % Potential: 1.030 Color: 180.0 SRM Max in Batch: 10.0 % Moisture: 4.0 % Protein: 0.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes: Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.

Special Roast

Use for English ales, nut brown ales and porters. Adds a toasted, biscuit like flavor and aroma

Type: Grain Origin: US Supplier: Yield: 72.0 % Potential: 1.033 Color: 50.0 SRM Max in Batch: 10.0 % Moisture: 2.5 % Protein: 10.5 % Coarse Fine Difference: 1.5 % Diastatic Power: 6.0 % Recommend Mash: TRUE Notes:

Roasted Barley

Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

Type: Grain Origin: US Supplier: Yield: 55.0 % Potential: 1.025 Color: 300.0 SRM Max in Batch: 10.0 % Moisture: 5.0 % Protein: 13.2 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: FALSE Notes: Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

Toasted Malt

A malt that adds reddish orange color and body without adding sweetness.

Name: Rye Malt Type: Grain Origin: US Supplier: Yield: 63.0 % Potential: 1.029 Color: 4.7 SRM Max in Batch: 15.0 % Moisture: 4.0 % Protein: 10.3 % Coarse Fine Difference: 1.5 % Diastatic Power: 75.0 % Recommend Mash: TRUE Notes: Adds a dry, crisp character to the beer. Yields a deep red color, and a distinctive rye flavor Must limit to 10-15% fo the mash as it tends to produce "stuck" mashes.

Victory

Toasted malt that adds a "Biscuit" or toasted flavor to English ales. Use for: Nut brown ales, porters

Name: Victory Malt Type: Grain Origin: US Supplier: Yield: 73.0 % Potential: 1.034 Color: 25.0 SRM Max in Batch: 15.0 % Moisture: 4.0 % Protein: 13.2 % Coarse Fine Difference: 1.5 % Diastatic Power: 50.0 % Recommend Mash: TRUE Notes:

For Other Grains see Adjuncts

Extracts

Extracts are the result of a wort that has already been produced and concentrated. The manufacturer mashes base malts and often their own blend of character malts to produce a wort that is ready to be fermented into beer. This wort is condenced through heat and evaporation to remove some or nearly all the water leaving a product that is readily fermentable, easy to use and does not require the time, expense, or use of mashing equipment. However, the variety of malt extract is severely limited, mainly varying in color/SRM. Generally speaking, malt extract does not add enough unique flavor to beer, and so is used in conjunction with either steeped or mashed specialty grains. Extract is an excellent way for brewers to produce high-gravity styles (using the partial-mash method, or, sometimes, extract/steeping) without having to worry too much about the size of their mash tun. Extract is added to the boil, and diluted to the strength, or gravity, that the brewer wants.

The more common varieties of malt extract include Extra Light, Light, Wheat, Amber and Dark. Certain specialty extracts, such as Munich, are sometimes available. Many brewers choose to use only light extracts, while relying almost entirely on specialty grains for their coloring/flavoring, in an effort to maintain more control over the color and flavor.

Malt Extract comes in two physical forms:

Liquid Malt Extract

Liquid Malt Extract, or LME is the result of removing some, but not all of the water from the wort. It is a syrup and is available in hopped and unhopped forms. One pound of base malt is equivelant to approximately 0.75 pounds of LME. It can be packaged in cans, plastic containers, or sealed bags. While typically less expensive than dried extract, the main drawback of LME is the difficulty found in measuring and handling the thick, syrupy substance.

Dried Malt Extract

Dried Malt Extract, or DME is the result of removing nearly all of the water from the wort, producing a powdery extract that is easily reconstituted. It is produced by spraying the wort in a fine mist in a heated room with negative air pressure. The water in each droplet almost instantly evaporates, leaving a fine powder that is collected. DME is often referred to "Spray Malt" for this reason. One pound of base malt is equivalent to approximately 0.6 pounds of DME.

Weight Conversion: When converting between dried and liquid extract, it is important to note that, since the water is completely removed, DME is more concentrated. As such, there is approximately the same amount of actual malt in 0.8 lbs. of DME as there is in 1 pound of LME.

External Links

Brewers' Supply Group

BeerSmith Grain List

UK Maltsters

Navigation

Beer.Ingredients.Adjuncts