Base and Specialty Malts Reference
Base Malts
Base malts are the foundation for most of the the enzymatic/diastatic power to convert starches into fermentable sugars. The base malts provide the highest extract potential. Base malt usually accounts for 75%-90% of the grain bill.
Specialty
Specialty malts are used to darken the color of the beer and also to enhance the flavor. They are generally only 10% to 25% of the grain bill.
Caramel Malts
Caramel malt is made from green malt that is produced by drying the wet, germinated barley at controlled temperatures, causing the starches to convert to sugars and caramelize. The major variable in the process is the roasting temperature which determines the depth of color and the degree of caramel flavor. It is generally known for its color control but can also provide body (mouthfeel), and some sweetness.
Dark Malts
Dark malts have little enzyme activity due to the high temperature kilning or roasting. These are generally used in smaller amounts due to the strong flavoring and coloring components. These are generally used for Porters, Stouts and other dark beers. Amber and brown malts are example of specialty dark colored malts.
Light Malts
Light colored specialty malts are kilned at higher temperatures than base malts and import a deeper color and fuller malt flavor and aroma to the finished beer. Enzyme levels are lower than base malts. Vienna and Munich malts are examples of specialty light-colored malts.
Pale ale malt is most commonly associated with British ales, and has flavor cahracteristics of full maltiness. It is well modified and suted for a single infusion mash. It tends to have fewer enzymes although up to 15% of the malt allow adjuncts into the mash. It also has less haze potential.
Roasted Malts
Chocolate and black malt impart a nutty, but chocolate malt does not as bitter a black malt. There are no enzymes in chocolate or black malt. These specialty malts are only for falvoring and coloring. Both of these impart a bitterness which differs from the bitterness of hops.
Corn
Corn products have been traditionally the adjunct of choice among American brewers. Corn produces a wide spectrum of fermentable sugars and dextrines similar to that produced by malt upon enzymatic conversion. Corn will provide a somewhat ‘neutral’ flavor. A corn taste may be present which make it more suitable for sweeter, dark lagers than with the drier pale ales. It is a good choice for full-bodied bitters.
Syrups and Sugars
Syrups and sugars have highly reduced proteins and lead to shorter fermentation periods, cleaner yeast, and sharper filtration. The use of syrups and sugars tend to shorter boiling times and higher-gravity brewing. Syrups and sugars have already undergone gelatinization and saccharification and can be added directly to the boil, bypassing the mashing operation.