Malt Profiles

Home/Homebrewing/Malt Profiles
Malt Profiles 2017-04-03T18:49:33+00:00

Malt Profiles

MaltsAmber Malt:  This roasted malt gives off a biscuit flavor and is used in brown, Belgium and British ales.  The color is 15-25L.

Aromatic Malt:   This kilned malt is used in mostly Belgium brews.  It has a very strong flavor and deep color of 15-25L.

Belgian Pils:   A European base two-row malt with a very light color of 1-2L.  Very easy to use and ideal for all-grain brewing.

Biscuit Malt:   This Belgium malt gives off a biscuit and toasty finishing flavor.  Creates a medium brown color.  Must be mashed with malts that have extra diastatic powder.  20-25L

Black Barley:  Roasted unmalted barley that has a dry stout flavor.  550+L

Black Malt (Patent):   Malted barley used in gives you a strong roasted flavor used in stouts, porters, and dark lagers.  Use sparingly.  600+L

Brown Malt:   A rarely used grain that imparts a spicy and smoky flavor commonly found in brown ales and stouts.  75-150L

Crystal/Caramel Malts:  These malts add the a beers color, mouth feel, and imparts a nutty or caramel flavor.  The intensity depends on the SRM ratings from 10-120L.

CaraMunich:   This caramelized malt contains no enzymes and adds a caramel aroma and deep color as well as increasing the fullness of the beer.  50-75L

CaraPils:  A dextrin malt used to increase head retention, body, and foam stability.  2L

Chocolate Malt:  A Roasted malt that is very pungent and gives off a very dark color.  It adds a nutty chocolaty taste to dark beers.  300-450L

English Pale Malt:   Like the name suggests, the most common malt for English ales.  Offers superior extract and easy conversion.  2.5-3.5L

Flaked Barley:   An unmalted malt used in stouts and German lagers to improve head retention, creaminess and body.  Has a grainy taste and does not affect color.  2L

Flaked Maize:   A adjunct used to increase alcohol.  Used in light beers.  Does not affect color, and for the most part, flavor.

Flaked Oats:   Used in stouts and Belgium ale to create smoothness.  Counteracts hard water.  Does not affect color.

Flaked Rye:  Used with highly modified malts to deliver a dry, crisp, strong flavor.  Not typically used in standard beer varieties.  1-3L

Flaked Wheat:   Used to increase body and head retention in moderate amounts (4-6 ounces) with other highly modified malts.  2.7L

Honey Malt:   Adds a honey sweetness to any beer and lacks any bitter flavors.  Does not add any color.

Lager Malt:   A low temperature kilned malt which results in a light colored beer and mild flavor.  The base malt for many beers and used in conjunction with specialty malts.  1-2L

Munich Malt:    A base malt that provides a grainy and malty flavor and aroma.  It tends to be sweeter than pale malt and results in an amber color.  10L

Pale Ale Malt:   The base for many ales and lagers.  High in enzymes and proteins.  2.5-4L

Pilsner Malt:   Two-row from either Germany, Belgium, or Eastern Europe.  This grains has fewer enzymes than American six-row, but easily mashed.  Light color with a distinct malty flavor.  1-2L

Roasted Barley:   Used in stouts, Irish ales, and porters, this malt gives off a sweet and dry flavor that is less intense than black malt.  Adds a reddish color to the beer and aids in head retention.  300-550L

Rye:   A bread grain used to add a dry rye flavor to beers.  Hard to mash because of its lack of husk material, so the use of rice hulls is recommended.  2-5L

Smoked Malt:  Adds a sweet smoky flavor to the beer.  Can be used in various Scottish Ales and porters.   5L

Special B: A dark Belgium caramel malt that also contributes the most flavor and color.  The caramel taste has been described as raisiny, woody, and pruney.  Contributes a dark brown color.  100-220L

Torrified Grains (Wheat and Rice):   Used to improve head retention and mouth feel.  1-1.5L

Victory Malt:   This grains lends a brown coloring to beer along with toasty biscuit notes.  Used in darker ales and lager.  3-7L

Vienna Malt:   The main flavoring malt in Oktoberfest, Marzen, and Vienna style beers.  An aromatic malt that has a full malty flavor and dark amber color.  3-10L

Wheat Malt:   Used as one of the main grains in wheat beers or can be used in other style beers to aid in head retention, yeast activity, and mouth feel.  2L