MALT USAGES FOR BREWING

Munich Malt A high-kilned malt. Imparts malty aromas, flavors, and light copper color. 7.0 – 10 Oktoberfest, Dark Lager, Porters, Scottish Ales, any beer where maltiness is desired
Pale 2-Row Malt Base malt suitable for all beer styles. Provides fermentable sugars, light malt color flavor and aroma. 1.8 – 2.0 All beer styles
Pale 6-Row Malt Base malt with higher enzymatic power than 2-row. Used in American styles with higher percentage of adjuct grains. 1.8 – 2.0 American Style Lagers, Cream Ale
Pale Ale Malt Base malt with slightly darker color. Provides fermentable sugars, light malt color flavor and aroma. 2.0 – 2.5 Pale Ales, All but the very lightest of beer styles
Peated Malt Pale malt smoked with peat. Used to produce Scotch Whiskey. Imparts a unique peat flavor and aroma. 3 Scottish Ales
Pilsener Malt The lightest of the base malts. Provides fermentable sugars, light malt color flavor and aroma. 1 Pilsener, All beer styles
Roasted Barley Unmalted barley roasted to a very dark color. 470 – 560 Stout, Red Ales
Rye Malt Base malt for all rye beers. Imparts a spicy flavor and aroma. 2.8 – 4.3 Rye Pale Ales, Roggenbier
Smoked Malt Pale malt that has been smoked with a hardwood. Imparts a smokey flavor and aroma. 2 Rauchbiers, Smoked Porters
Special B Malt The darkest of the caramel malts. Imparts a pruney/raisiny character and deep garnet color. 140 Belgian Dubbel, Russian Imperial Stout
Toasted Malt Pale malt that has been toasted. Similar to biscuit malt but different. 50 Brown Ales, Porters, Dark Belgians, Old Ale
Vienna Malt High kilned base malt malt. Not as dark as Munich. Adds color, malty flavors and aromas. 3 Vienna Lagers, Munich Lagers
Wheat Malt Base malt produced from wheat. Used as base for all wheat beer styles. Imparts a grainy tart character. 1.0 – 2.0 All Wheat Beers, Small amounts in English Pale Ales and Kolsch
Acidulated/Sauer Malt Grain Type Pale 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/Usage 1.5 – 2.0 Color ° Lovibond Stouts, Wheat Beers, Lambics Appropriate Beer Styles
Aromatic Malt High kilned malt. Adds color, malty flavors and aromas. 25 Bocks, Brown Ales, Munich Dunkel, any beer where malty flavor and aroma is desired
Biscuit Malt A lightly roasted malt. Imparts a biscuity flavor and aroma, and a light brown color. 25 IPA, Amber Ales, Brown Ales
Black (Patent) Malt Kilned at a very high temperature. Used in small quantities for a red color. In larger quantities imparts a dry-burnt bitterness. 470 – 560 Stouts, Porters, Red Ales, Brown Ales, Porters, Scotch Ales, Dark Lagers
Brown Malt A roasted malt, darker than biscuit, lighter than chocolate. Imparts a dry biscuity flavor, and a light brown color. 60 – 70 Brown Ales, Porters, Dark Belgians, Old Ale
Cara Munich A medium colored crystal malt. Imparts a copper color, caramel sweetness and aroma. 40 – 65 Any beer where a medium caramel character is desired
Cara Vienna A light colored crystal malt. Imparts a golden color, caramel sweetness and aroma. 27 – 35 Any beer where a light caramel character is desired
Caramel Wheat Caramel malt produced from wheat. Imparts caramel character, improves head retention. One to experiment with. 38 – 53 Dunkelweizen, Weizenbock
Chocolate Malt Kilned at a high temperature to a chocolate color. Imparts a nutty toasted aroma and flavor, and a chocolate color. 400 – 475 Stouts, Porters, Brown Ales
Chocolate Rye Malt Kilned at a high temperature to a chocolate color. Imparts a nutty spicy aroma and flavor, and a chocolate color with rye character. 190 – 300 Dunkelroggen, Secret ingredient in your special recipe
Chocolate Wheat Malt Kilned at a high temperature to a chocolate color. Imparts a nutty toasted aroma and flavor, and a chocolate color with wheat character. 375 – 450 Dunkelweizen
Coffee Malt Kilned at a high temperature to a coffee color. Imparts a coffee-like character and color 130 – 170 Stouts, Porters, Brown Ales
Crystal/Caramel Malt Crystal 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 -120 Any beer to add body or color,and/or nutty, toffee, caramel character
Dextrin Malt Kilned at a higher temperature than Pale Malt. Mostly dextrinous. Contributes body and improves head retention. 1.7 – 10 Any beer where additional body and head retention is desired
Flaked Barley Unmalted barley processed through hot rollers. Imparts grainy flavor, improves head retention. 1.0 – 2.0 Bitters, Milds, Porters, Stouts
Flaked Maize Processed through hot rollers. Imparts subtle corn flavor, source of fermentable sugar when used with enough base malt to convert. 1.0 – 2.0 Cream Ale, American Style Lagers, Bitters
Flaked Oats Processed through hot rollers. Adds body, smoothness and creamy head. 1.0 – 2.0 Stouts, Wits
Flaked Rye Processed through hot rollers. Imparts a crisp spicy character. 1.0 – 2.0 Rye Pale Ales, Roggenbier
Flaked Wheat Processed through hot rollers. Imparts a tart grainy character, hazy appearance. 1.0 – 2.0 Wheat beers
Golden Promise Malt Pale malt produced from Scottish winter barley. The preferred base malt for Scottish Ales. 3 Scottish Ales
Honey Malt Kilned to produce a malt that imparts a sweet honey-like character. 18 – 20 Any beer where a honey-like character is desired
Maris Otter Malt Base malt produced from winter barley. Imparts a rich malt flavor and aroma. 2.0 – 3.0 English Ales, Scottish Ales
Mild Ale Malt Lightly toasted base malt. Imparts a nutty character. 3 Mild Ale, Brown Ales

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