Colour ratings (°L) are approximate. Every effort has been taken to ensure their accuracy, but malt batches vary.

Pale Malts	Wheat Malts
High-Kilned Malts	Brumalt
Dextrinized Malts	Crystal Malts
Roasted Malts and Grains	Adjunct Grains
Sparging Grains	References

1. PALE MALTS

• dried completely after malting, then kilned at relatively low temperature
• base malt for brewing all-grain beers: must be mashed
• high in enzymes (6-row higher than 2-row, North American 2-row higher than European 2-row)
• In beers with little specialty malt, European grains provide more complex palate and rounder flavour—very useful when trying to duplicate European styles
• all varieties are well modified

Pilsner (2-row) (DeWolf-Cosyns—Bel.; Irek—Germ.); 1.6°L

• sufficient enzymes to convert its own starch and 15–20% adjuncts
• infusion mash ok; decoction gives slightly higher colour, malt flavour and yield
• produces sulphur flavours (from dimethyl sulfide) typical of lagers; more intense in the German malt

6-Row (Schreier—US); 1.8°L

• higher in enzymes than 2-row, making it useful with low-enzyme adjuncts; intended for high-adjunct American beers (see section 8, below)
• grainy flavour, rather than malty
• more husk than 2-row, so could be better for mashing with huskless grain (like wheat)
• high in protein, which can lead to increased trub as well as haze problems in finished beer
• many brewers feel 2-row is mellower

2-Row (Gambrinus—Can.);1.9°L

• European style
• base malt for any beer
• very low protein (gives better extract, and finished beer is less likely to have a haze)

2-Row (Canada Malting); 2°L

• good "all-purpose" malt for brewing in a variety of styles

2-Row (Hugh Baird—UK); 2.5°L

• slightly higher colour and malt character than North American and pils malts
• produces virtually no sulphur flavours (unwanted in British Ales; see pilsner malt, above)
• suited to single-temperature infusion mash

2-Row (DeWolf-Cosyns—Bel.); 3.25°L

• although Belgian, has classic English character (very similar to Maris Otter)
• suited to Belgian and English ale brewing
• higher colour and malt character than North American and pils malts
• produces virtually no sulphur flavours (see pilsner malt, above)
• sufficient enzymes to convert its own starch and 10–15% adjuncts

2. WHEAT MALTS

• huskless, so must be mashed with properly milled barley malt to avoid stuck run-off; a sparging aid such as oat hulls (see section 9, below) may be advisable
• grainy flavour; lighter flavour than barley malt
• more enzymes than barley malt, but slower to convert
• some beer styles (weizen, weiss, &c.) are made with large amounts of wheat malt (30–70%)
• high in protein, so beer with high percentage of wheat is likely to have a haze
• when used in small amounts (3–5 %), assists with head formation & retention
• mashing produces fermentables, but extract brewers can steep for flavour & aroma

Wheat (DeWolf-Cosyns—Bel.; Irek—Germ.); 1.8–2.3°L

• lighter colour & flavour than domestic wheat malt; better choice than domestic for continental styles (weizen, weiss, &c.)
• more highly modified than domestic wheat

Wheat (Canada Malting); 2.5°L

• darker colour & heavier flavour than continental wheat malt; ideal for North American wheat beers
• less modified than continental wheat

3. HIGH-KILNED MALTS

• similar production to pale malts, but kilned at higher temperatures, giving deeper colour and more intense flavours & aromas
• retain sufficient enzymes to convert themselves but no adjuncts
• most can be used as malt in a recipe
• when used in conjunction with pale malt, even small quantities (10%) will increase flavour & complexity
• mashing produces fermentables, but extract brewers can steep for flavour & aroma

Vienna (Irek—Germ.); 2.3°L

• rich, aromatic, malty, grainy; gives deep golden colour,
• can replace pale malt as base malt
• use: Dortmunder, pale bock

Vienna (Briess—US); 3.5ºL

• similar characteristics to German Vienna, but slightly darker

Munich (DeWolf-Cosyns—Bel.; Irek—Germ.); 6–6.6ºL

• higher diastatic power than US Munich (below), making it more suitable than US Munich for the production of beers that use large amounts of Munich malt (85% or more)
• gives deep colour and rich, full malt character
• use: Munich & Vienna lagers, bock (essential)

Munich (Briess—US); 20°L

• similar to continental Munich, but darker
• used in small quantities will intensify beer's malt character
• if Munich is going to make up large portion of grist, continental Munich (see above) is better choice

Aromatic (DeWolf-Cosyns—Bel.); 25ºL

• gives strong malt aroma
• appropriate for ales and lagers
• rich colour
• enough diastatic power that, if carefully mashed, will convert itself (but not recommended as more than 15% of mash, given distinct and strong malt character)

4. BRUMALT Honey (Gambrinus—Can.), aka brumalt; 18°L

• intense, sweet honeyish aroma & flavour
• superb for improving/increasing aroma and colour of darker beers without introducing astringent roast flavours
• good for giving low-alcohol beers flavour & aroma that they might otherwise lack
• enough diastatic power that, if carefully mashed, will self-convert (but amounts of no more than 50% recommended, given its intensity)
• mashing produces fermentables, but extract brewers can steep for flavour & aroma

5. DEXTRINIZED MALTS CaraPils (Briess—US), aka dextrin malt; 1.5°L

• improves body, mouthfeel, head formation and head retention in any beer
• influence on colour and flavour is minimal or nonexistent
• no diastatic power
• use in a mash, or steep in extract brews
• produced by kilning damp, freshly malted barley at relatively high temperatures, which converts the starches to sugars; the malt is then dried without allowing the sugars to caramelize (compare to production of crystal malts, below)

6. CRYSTAL MALTS

• produced by kilning damp, freshly malted barley at relatively high temperatures; during this process the starches first convert to sugars and then caramelize
• no diastatic power
• extensive colour range
• contributes variety of flavours (see below), increases body, improves head formation & retention
• no mashing required; ideal for extract brewers

Caramel, light (Irek—Germ.); 2.7°L

• gives pale beers fuller and more balanced flavour, and improved body, with very little effect on colour

Crystal, light (Briess—US); 10°L

• imparts body, as well as subtle, sweet caramel flavour, and golden colour

CaraVienne (DeWolf-Cosyns—Bel.); 21°L

• produces same kind of caramel sweetness as crystal/caramel malts, with addition of subtle toasted flavours
• rich caramel aroma
• produces fuller-flavoured beers with soft, smooth finish

Caramel, dark (Irek—Germ.); 42°L

• adds sweetness, colour and body to full, deeper-coloured lagers (i.e. Vienna, marzen, oktoberfest)

Crystal, medium (Hugh Baird—UK); 60°L

• a good choice if you don't know which crystal malt to use
• contributes medium caramel flavour & colour, increased sweetness, some toffee character

CaraMunich (DeWolf-Cosyns—Bel.); 72°L

• darker, more robust version of CaraVienne (above)
• rich malt aroma
• produces fuller-flavoured beers with soft smooth finish

Crystal, dark (Briess—US); 120°L

• has complex bitter-sweet caramel flavour & aroma
• deep caramel colour if used in larger quantities

Special B (DeWolf-Cosyns—Bel.); 130°L

• very dark caramel malt with toasted, toffee-ish flavours
• small quantities appropriate in many beers, especially British or Belgian ales; larger amounts produce winey/raisiny flavours appropriate to a barley wine
• use in small quantities (50 to 100 grams per 23 litres) until you know you like it

7. ROASTED MALTS AND GRAINS

• produced by roasting pale malt (except roast barley, which is unmalted)
• no diastatic power
• in pale beers, darker varieties can be used in small quantities (25–50 grams / 23 litres) to give hint of brown/red to beer and to increase complexity of background flavours
• no mashing required; ideal for extract brewers

Biscuit (DeWolf-Cosyns—Bel.); 25°L

• well-named: distinct dry, grainy biscuit flavour and aroma (reminiscent of hard tack)
• will contribute a biscuity, dry finish
• has similar characteristics to chocolate and black malts, but much more subdued
• use as 3 to 15% of a grain bill

Roast barley (Briess—US); 300°L

• because it is unmalted, has a dry, sharp, bitter flavour with no sweetness
• distinct black colour, rather than brown-red of chocolate and black malts
• essential in stout; small amount ok in porter

Chocolate (Hugh Baird—UK); 475°L

• gives dark beers smooth, toasted, nutty flavour; possesses some sweetness
• has a redder colour than other dark-roasted malts
• essential in porter, brown ale, mild; ok in stout

Black (Hugh Baird—UK), aka black patent; 525°L

• intense carbonized, burnt caramel, biscuity, woody flavour; intense aroma
• can be used in porter, stout
• best used for colour, rather than flavour, in amounts of 1 to 3%

8. ADJUNCT GRAINS Flaked maize, aka flaked corn; 0.5°L

• grainy sweetness
• source of fermentable sugars, but contributes little flavour, colour, or aroma; must be mashed
• used in large amounts to lighten the body and flavour in some beer styles (mainly North American lager)
• nitrogen diluent, so use of even small quantities will help prevent chill haze

Flaked rice; 0.5°L

• neutral flavour: allows malt flavour to come through while giving beer crisp, dry character
• source of fermentable sugars, but contributes little if any flavour, colour, or aroma; must be mashed
• used in large amounts to lighten the body and flavour in some beer styles (mainly North American lager)

Flaked barley; 2.2°L

• smooth, grainy flavour
• contributes little flavour, colour, or aroma
• can be steeped for use in extract brews
• produces tight, long-lasting head, increases body
• may produce chill haze, so usually only used in darker beers (especially stout)

9. SPARGING AIDS Oat hulls

• used to ensure smooth runoff; especially useful when brewing with large amounts of huskless grain or adjuncts (e.g. wheat malt, flaked rice, flaked maize)

REFERENCES

Bauer, Gary. "The influences of raw materials on the production of all-grain beers" in Zymurgy. Special issue 1985.
Briess Malting Company. Product information sheets.
Busch, Jim. "All about grains 101." Reprinted in the Royal Canadian Malted Patrol's newsletter.
Busch, Jim. "The magic of Munich malts" in Brewing Techniques. Sept./Oct. 1996.
Crosby and Baker. "Grain malts."
Fix, George J. "Belgian malts: Some practical observations" in Brewing Techniques. May/June 1993.
Fix, George J. "Cereal grains: Barley, maize, rice and wheat" in Zymurgy. Special issue 1985.
Gambrinus Malting Company. Product descriptions.
Foster, Terry. Porter. Brewer's Publications. 1992.
Gudmestad, Neil C. and Raymond J. Taylor. "Malt: A spectrum of colors and flavors" in Zymurgy. Special issue 1995.
Irek Malting Company. Specification Sheets.
Narziss, Ludwig. "Special malts for greater beer type variety" in Zymurgy. Winter 1993.
Noonan, Gregory J. New Brewing Lager Beer. Brewer's Publications. 1996
Schreier Malting Company. Specification sheets (DeWolf-Cosyns and Schreier malts).

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