Specific Malt Types - Hogtown Brewers

1 Specific malt Types Below is a table of common grains, their descriptions and common usages, their approximated color, appropriate beer styles, and common commercial examples of these grains. Color . Grain Type Description/Usage Appropriate Beer Styles Commercial Examples Lovibond Acidulated/Sauer Pale malt that has been treated with - Stouts, Wheat Beers, Weyermann Acidulated malt lactic acid. Used in small quantities to Lambics lower pH in mash. Also used to impart a tart flavor. Aromatic malt High kilned malt . Adds color, malty 25 Bocks, Brown Ales, Weyermann Melanoidin flavors and aromas. Munich Dunkel, any beer Dingemans Aromatic where malty flavor and Briess Aromatic aroma is desired Biscuit malt A lightly roasted malt . Imparts a 25 IPA, Amber Ales, Brown Briess Victory malt biscuity flavor and aroma, and a light Ales Dingemans Biscuit malt brown color. Black (Patent) Kilned at a very high temperature. 470 - 560 Stouts, Porters, Red Ales, Muntons Black malt malt Used in small quantities for a red Brown Ales, Porters, Briess Black malt color.

2 In larger quantites imparts a Scotch Ales, Dark Lagers dry-burnt bitterness. Brown malt A roasted malt , darker than biscuit, 60 - 70 Brown Ales, Porters, Crisp Brown malt lighter than chocolate. Imparts a dry Dark Belgians, Old Ale biscuity flavor, and a light brown color. Cara Munich A medium colored crystal malt . 40 - 65 Any beer where a Weyermann Cara Imparts a copper color, caramel medium caramel Munich I Weyermann sweetness and aroma. character is desired Cara Munich II Briess Cara Munich Cara Vienna A light colored crystal malt . Imparts a 27 - 35 Any beer where a light Dingemans Caravienne golden color, caramel sweetness and caramel character is Briess Cara Vienne aroma. desired Caramel Wheat Caramel malt produced from wheat. 38 - 53 Dunkelweizen, Weyermann Caramel Imparts caramel character, improves Weizenbock Wheat head retention. One to experiment with. Chocolate malt Kilned at a high temperature to a 400 - 475 Stouts, Porters, Brown Muntons Chocolate malt chocolate color.

3 Imparts a nutty Ales Briess Chocolate malt toasted aroma and flavor, and a chocolate color. Chocolate Rye Kilned at a high temperature to a 190 - 300 Dunkelroggen, Secret Weyermann Chocolate malt chocolate color. Imparts a nutty spicy ingredient in your special Rye malt aroma and flavor, and a chocolate color recipe with rye character. Chocolate Wheat Kilned at a high temperature to a 375 - 450 Dunkelweizen Weyermann Chocolate malt chocolate color. Imparts a nutty Wheat malt toasted aroma and flavor, and a chocolate color with wheat character. Coffee malt Kilned at a high temperature to a coffee 130 - 170 Stouts, Porters, Brown Simpsons Coffee malt color. Imparts a coffee-like character Ales and color Crystal/Caramel Crystal malts come in a wide range of 10 -120 Any beer to add body or Weyermann Cara Hell malt color. The lightest are mostly color,and/or nutty, toffee, Dingemans Cara Pils dextrinous, imparting mostly body and caramel character Weyermann Cara Red mouthfeel.

4 Moving up the color range Briess Crystal 10 - 120. imparts more caramel character and Muntons Crystal 60. darker colors. At the dark end, flavors and aromas take on a raisiny note. Dextrin malt Kilned at a higher temperature than - 10 Any beer where Weyermann Cara Foam Pale malt . Mostly dextrinous. additional body and head Dingemans Cara Pils Contributes body and improves head retention is desired retention. Flaked Barley Unmalted barley processed through hot - Bitters, Milds, Porters, Briess Flaked Barley rollers. Imparts grainy flavor, Stouts improves head retention. Flaked Maize Processed through hot rollers. Imparts - Cream Ale, American Briess Flaked Maize subtle corn flavor, source of Style Lagers, Bitters fermentable sugar when used with enough base malt to convert. Flaked Oats Processed through hot rollers. Adds - Stouts, Wits Briess Flaked Oats body, smoothness and creamy head. Flaked Rye Processed through hot rollers. Imparts - Rye Pale Ales, Briess Flaked Rye a crisp spicy character.

5 Roggenbier Flaked Wheat Processed through hot rollers. Imparts - Wheat beers Briess Flaked Red a tart grainy character, hazy Wheat appearance. Golden Promise Pale malt produced from Scottish 3 Scottish Ales Simpsons Golden malt winter barley. The preferred base malt Promise for Scottish Ales. Honey malt Kilned to produce a malt that imparts a 18 - 20 Any beer where a honey- Gambrinus Honey malt sweet honey-like character. like character is desired Maris Otter malt Base malt produced from winter - English Ales, Scottish Crisp Maris Otter barley. Imparts a rich malt flavor and Ales Muntons Maris Otter aroma. Mild Ale malt Lightly toasted base malt . Imparts a 3 Mild Ale, Brown Ales Muntons Mild Ale malt nutty character. Munich malt A high-kilned malt . Imparts malty - 10 Oktoberfest, Dark Lager, Weyermann Munich I. aromas, flavors, and light copper color. Porters, Scottish Ales, Weyermann Munich II. any beer where maltiness Durst Turbo Munich is desired Pale 2-Row malt Base malt suitable for all beer styles.

6 - All beer styles Briess 2-Row Brewers Provides fermentable sugars, light malt malt color flavor and aroma. Pale 6-Row malt Base malt with higher enzymatic power - American Style Lagers, Briess 6-Row Brewers than 2-row. Used in American styles Cream Ale malt with higher percentage of adjuct grains. Pale Ale malt Base malt with slightly darker color. - Pale Ales, All but the Briess Pale Ale malt Provides fermentable sugars, light malt very lightest of beer Muntons Pale Ale malt color flavor and aroma. styles Weyermann Pale Ale malt Peated malt Pale malt smoked with peat. Used to 3 Scottish Ales Simpsons Peated malt produce Scotch Whiskey. Imparts a unique peat flavor and aroma. Pilsener malt The lightest of the base malts. 1 Pilsener, All beer styles Weyermann Pilsener Provides fermentable sugars, light malt color flavor and aroma. Roasted Barley Unmalted barley roasted to a very dark 470 - 560 Stout, Red Ales Muntons Roasted Barley color. Rye malt Base malt for all rye beers.

7 Imparts a - Rye Pale Ales, Weyermann Rye malt spicy flavor and aroma. Roggenbier Smoked malt Pale malt that has been smoked with a 2 Rauchbiers, Smoked Weyermann Smoked hardwood. Imparts a smokey flavor Porters malt and aroma. Special B malt The darkest of the caramel malts. 140 Belgian Dubbel, Russian Dingemans Special B. Imparts a pruney/raisiny character and Imperial Stout deep garnet color. Toasted malt Pale malt that has been toasted. 50 Brown Ales, Porters, Briess Special Roast Similar to biscuit malt but different. Dark Belgians, Old Ale Vienna malt High kilned base malt malt . Not as 3 Vienna Lagers, Munich Weyermann Vienna dark as Munich. Adds color, malty Lagers Durst Turbo Vienna flavors and aromas. Wheat malt Base malt produced from wheat. Used - All Wheat Beers, Small Weyermann Wheat malt as base for all wheat beer styles. amounts in English Pale Imparts a grainy tart character. Ales and Kolsch