Malt, Barley, Malted Barley, Caramel, Crystal etc. Differences

[arnobg]

As I was composing ingredients on my label for my next brew (Only my second extract brew) I went to the ingredient list on my extract kit. I then compared it to the same all grain kit version of the beer and got slightly confused.

Can anyone point me in the right direction or explain the differences between all of this stuff?

Just for example from the Northern Brewer Kama Citra IPA extract kit it shows:

6lbs. Gold Malt Syrup, 1lb. Gold DME

From the same kit in All Grain form it shows:

9lbs. Rahr 2-row
1lb. Caramel 40

Can someone tell me what is what. What is Malt, what is barley, what is malted barley, what is caramel 40, what is crystal? What is Rahr 2 row is it malt, barley, malted barley?

Thanks for patience with a quite dumb question, I am looking for anything from simple answers to in depth advanced references to learn more.

 

[zachattack]

Barley is a type of grain. Malted barley is raw barley that has undergone a malting process.

Since barley is the most common grain in brewing, "malt" is generally referring to malted barley but it can also be referring to other malted grains: malted wheat, malted rye, even malted oats are all things a brewer can use.

The terms "caramel malt" and "crystal malt" are pretty much interchangeable. The malt is "stewed" after kilning. This caramelizes some of the sugars, adding color and a ton of flavor. The "40" refers to the Lovibond (color) and extent of caramelization. The lighter caramel malts have a mild honey-like or caramel sweetness, as you go darker you get dark fruit, toffee, and burnt sugar flavors. Crystal malt usually refers to barley but you can also have crystal oats, wheat, etc.

Rahr is a maltster (brand) of malted barley. Two-row is a specific variety of barley.

 

[arnobg]

Barley is a type of grain. Malted barley is raw barley that has undergone a malting process.

Since barley is the most common grain in brewing, "malt" is generally referring to malted barley but it can also be referring to other malted grains: malted wheat, malted rye, even malted oats are all things a brewer can use.

The terms "caramel malt" and "crystal malt" are pretty much interchangeable. The malt is "stewed" after kilning. This caramelizes some of the sugars, adding color and a ton of flavor. The "40" refers to the Lovibond (color) and extent of caramelization. The lighter caramel malts have a mild honey-like or caramel sweetness, as you go darker you get dark fruit, toffee, and burnt sugar flavors. Crystal malt usually refers to barley but you can also have crystal oats, wheat, etc.

Rahr is a maltster (brand) of malted barley. Two-row is a specific variety of barley.

Thanks for the detailed yet easy to understand explanation. So basically Malt is barley (or other grains) that have been malted, hence malted barley as the term, or malted wheat etc.....malt for short. Then caramel/crystal are caramelized malt.

Think I got it! Explains why some ingredients just say malt on beers, they are being vague and not giving up their secret recipe!


Now are all grains "malted" when being used for beer? Basically will listing "Malt" as an ingredient instead of specific grains ALWAYS be correct if so?

 

[Yooper]

Thanks for the detailed yet easy to understand explanation. So basically Malt is barley (or other grains) that have been malted, hence malted barley as the term, or malted wheat etc.....malt for short. Then caramel/crystal are caramelized malt.

Think I got it! Explains why some ingredients just say malt on beers, they are being vague and not giving up their secret recipe!


Now are all grains "malted" when being used for beer? Basically will listing "Malt" as an ingredient instead of specific grains ALWAYS be correct if so?

Some grains are not malted, although most are. Flaked oats, flaked barley, flaked wheat, flaked rye, flaked corn, etc are not. Black barley is not malted before roasting.

Generally, when someone says "two-row barley malt", even though that is actually a description of a certain type of barley that has been malted, it's generally listed as "two-row" or "base malt". Many malts can be use as base malt for a batch, using 100% of that one ingredient, as it has enough enzymatic activity to convert the starches into sugar. So you may see "US two-row" or Munich malt, or Maris otter, etc for the bulk of the recipe if not all of it, and then other specialty grains that much smaller amounts for color and flavor. Things like caramel malt, biscuit malt, roasted barley, etc are all great to use in beer recipes to provide a color or flavor to the beer but due to their processing (kilning usually) they don't have enzyme activity so they are used sparingly.

 

[Trollheim]

Just to add to the great answers you have already received.

I wanted to explain why you see the difference between the extract and all grain recipes.

In the all grain recipes it is showing you the amount of each type of grain to be used for mashing (soaking) before the boil. In the recipe you listed that would be 9lbs of 2row malted barley, and 1lb caramel 40. These would be crushed together and mashed(soaked) for an hour. You would then collect the liquid. (Wort) and boil it for an hour. (Like extract).

"Extract" is just highly concentrated wort from the step above. To be able to cater to all crowds most extracts are a simpler variety and wouldn't have the different grain bills like allgrain does. So in your recipe it asks for 6lbs of "Gold" extract which could simply be the 2row barley only.

When you start getting into more advanced extract recipes they make up for the "simpler" extracts by adding "steeping" grains to add the other flavors all grain would have given you.

 

[arnobg]

Just to add to the great answers you have already received.

I wanted to explain why you see the difference between the extract and all grain recipes.

In the all grain recipes it is showing you the amount of each type of grain to be used for mashing (soaking) before the boil. In the recipe you listed that would be 9lbs of 2row malted barley, and 1lb caramel 40. These would be crushed together and mashed(soaked) for an hour. You would then collect the liquid. (Wort) and boil it for an hour. (Like extract).

"Extract" is just highly concentrated wort from the step above. To be able to cater to all crowds most extracts are a simpler variety and wouldn't have the different grain bills like allgrain does. So in your recipe it asks for 6lbs of "Gold" extract which could simply be the 2row barley only.

When you start getting into more advanced extract recipes they make up for the "simpler" extracts by adding "steeping" grains to add the other flavors all grain would have given you.

Thanks for more good info!

 

[BrewerinBR]

To really learn about Malt if you are interested you can get this book:

http://www.brewerspublications.com/books/malt-a-practical-guide-from-field-to-brewhouse/

It is a fast and easy read. Fairly complete and not to technical. I enjoyed it.