MALT USAGES FOR BREWING

Munich MaltA high-kilned malt. Imparts malty aromas, flavors, and light copper color.7.0 – 10Oktoberfest, Dark Lager, Porters, Scottish Ales, any beer where maltiness is desired
Pale 2-Row MaltBase malt suitable for all beer styles. Provides fermentable sugars, light malt color flavor and aroma.1.8 – 2.0All beer styles
Pale 6-Row MaltBase malt with higher enzymatic power than 2-row. Used in American styles with higher percentage of adjuct grains.1.8 – 2.0American Style Lagers, Cream Ale
Pale Ale MaltBase malt with slightly darker color. Provides fermentable sugars, light malt color flavor and aroma.2.0 – 2.5Pale Ales, All but the very lightest of beer styles
Peated MaltPale malt smoked with peat. Used to produce Scotch Whiskey. Imparts a unique peat flavor and aroma.3Scottish Ales
Pilsener MaltThe lightest of the base malts. Provides fermentable sugars, light malt color flavor and aroma.1Pilsener, All beer styles
Roasted BarleyUnmalted barley roasted to a very dark color.470 – 560Stout, Red Ales
Rye MaltBase malt for all rye beers. Imparts a spicy flavor and aroma.2.8 – 4.3Rye Pale Ales, Roggenbier
Smoked MaltPale malt that has been smoked with a hardwood. Imparts a smokey flavor and aroma.2Rauchbiers, Smoked Porters
Special B MaltThe darkest of the caramel malts. Imparts a pruney/raisiny character and deep garnet color.140Belgian Dubbel, Russian Imperial Stout
Toasted MaltPale malt that has been toasted. Similar to biscuit malt but different.50Brown Ales, Porters, Dark Belgians, Old Ale
Vienna MaltHigh kilned base malt malt. Not as dark as Munich. Adds color, malty flavors and aromas.3Vienna Lagers, Munich Lagers
Wheat MaltBase malt produced from wheat. Used as base for all wheat beer styles. Imparts a grainy tart character.1.0 – 2.0All Wheat Beers, Small amounts in English Pale Ales and Kolsch
Acidulated/Sauer Malt Grain TypePale malt that has been treated with lactic acid. Used in small quantities to lower pH in mash. Also used to impart a tart flavor. Description/Usage1.5 – 2.0 Color ° LovibondStouts, Wheat Beers, Lambics Appropriate Beer Styles
Aromatic MaltHigh kilned malt. Adds color, malty flavors and aromas.25Bocks, Brown Ales, Munich Dunkel, any beer where malty flavor and aroma is desired
Biscuit MaltA lightly roasted malt. Imparts a biscuity flavor and aroma, and a light brown color.25IPA, Amber Ales, Brown Ales
Black (Patent) MaltKilned at a very high temperature. Used in small quantities for a red color. In larger quantities imparts a dry-burnt bitterness.470 – 560Stouts, Porters, Red Ales, Brown Ales, Porters, Scotch Ales, Dark Lagers
Brown MaltA roasted malt, darker than biscuit, lighter than chocolate. Imparts a dry biscuity flavor, and a light brown color.60 – 70Brown Ales, Porters, Dark Belgians, Old Ale
Cara MunichA medium colored crystal malt. Imparts a copper color, caramel sweetness and aroma.40 – 65Any beer where a medium caramel character is desired
Cara ViennaA light colored crystal malt. Imparts a golden color, caramel sweetness and aroma.27 – 35Any beer where a light caramel character is desired
Caramel WheatCaramel malt produced from wheat. Imparts caramel character, improves head retention. One to experiment with.38 – 53Dunkelweizen, Weizenbock
Chocolate MaltKilned at a high temperature to a chocolate color. Imparts a nutty toasted aroma and flavor, and a chocolate color.400 – 475Stouts, Porters, Brown Ales
Chocolate Rye MaltKilned at a high temperature to a chocolate color. Imparts a nutty spicy aroma and flavor, and a chocolate color with rye character.190 – 300Dunkelroggen, Secret ingredient in your special recipe
Chocolate Wheat MaltKilned at a high temperature to a chocolate color. Imparts a nutty toasted aroma and flavor, and a chocolate color with wheat character.375 – 450Dunkelweizen
Coffee MaltKilned at a high temperature to a coffee color. Imparts a coffee-like character and color130 – 170Stouts, Porters, Brown Ales
Crystal/Caramel MaltCrystal malts come in a wide range of color. The lightest are mostly dextrinous, imparting mostly body and mouthfeel. Moving up the color range imparts more caramel character and darker colors. At the dark end, flavors and aromas take on a raisiny note.10 -120Any beer to add body or color,and/or nutty, toffee, caramel character
Dextrin MaltKilned at a higher temperature than Pale Malt. Mostly dextrinous. Contributes body and improves head retention.1.7 – 10Any beer where additional body and head retention is desired
Flaked BarleyUnmalted barley processed through hot rollers. Imparts grainy flavor, improves head retention.1.0 – 2.0Bitters, Milds, Porters, Stouts
Flaked MaizeProcessed through hot rollers. Imparts subtle corn flavor, source of fermentable sugar when used with enough base malt to convert.1.0 – 2.0Cream Ale, American Style Lagers, Bitters
Flaked OatsProcessed through hot rollers. Adds body, smoothness and creamy head.1.0 – 2.0Stouts, Wits
Flaked RyeProcessed through hot rollers. Imparts a crisp spicy character.1.0 – 2.0Rye Pale Ales, Roggenbier
Flaked WheatProcessed through hot rollers. Imparts a tart grainy character, hazy appearance.1.0 – 2.0Wheat beers
Golden Promise MaltPale malt produced from Scottish winter barley. The preferred base malt for Scottish Ales.3Scottish Ales
Honey MaltKilned to produce a malt that imparts a sweet honey-like character.18 – 20Any beer where a honey-like character is desired
Maris Otter MaltBase malt produced from winter barley. Imparts a rich malt flavor and aroma.2.0 – 3.0English Ales, Scottish Ales
Mild Ale MaltLightly toasted base malt. Imparts a nutty character.3Mild Ale, Brown Ales

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