Common Malt types

This document doesn't even pretend to be a compendium of all malt types. However, it is an attempt to gather information on the most common types of malts to be found by the average home brewer.

PALE MALT

This malt is kilned at low temperatures to preserve the color, producing a pale beer. The low temperature kilning also preserves the enzymic power of the malt. This means that the malt is well suited for using with wheat and other unmalted adjuncts, such as corn and rice, but no more than 25-50% of the mash. These adjuncts contain no polyphenols, and very little protein, and serve to lighten the flavor and body of the beer, resulting in a light maltiness, such as is found in lagers and pilseners.

Ale (or Pale Ale) malt 3 degrees L

This malt is most commonly associated with British ales, and has the flavor characteristic of full maltiness. It is well modified, and is well suited to a single temperature infusion mash. It tends to have fewer enzymes, although sufficient enough to allow up to 15% adjuncts in the mash. It also tends to have a lower haze potential, and is less likely to produce DMS, which can lead to a 'sweet creamed corn' aroma.

Lager malt 2 degrees L

Lager malt is less well modified in the malting process, and so is better suitted to a program temperature mash. It typically has a high protein content, and has a thick husk which is rich in polyphenols (tannins), which can lead to protein haze and astringency. The 2-row variety tends to be lower in enzyme and protein levels and has a thinner husk than the 6-row malt, but this quality depends more on the strain of barley used to make the malt.

Wheat malt 2 degrees L

Wheat malt is a naked grain, in that it has no husk to add polyphenols, but has a high protein content, often causing protein haze. It is difficult to malt, and must be mashed with grains that supply a husk bed. Use of this malt leads to wonderful head properties, but can yield a grainy, wheaty taste. German wheat beers typically use 10 - 50% wheat malt, while some beers use as much as 75% wheat malt in the mash. Belgian and Lambic beers use un-malted wheat, in quantities up to 50% of total grains.

LAGER MALT

There are two varieties of these malts: Munich and Vienna

Vienna 3 - 7 degrees L

This malt produces a full bodied, amber color brew with a noticeable malt aroma. The malt itself has only medium enzymatic power, and is commonly used in Dortmunders and pale bocks.

Light Munich 10 degrees L

Dark Munich 20 degrees L

Munich malt is as aromatic as Vienna malt, but yields a darker reddish-orange cololed brew with a slightly sweet caramel flavor. This malt often comes in two different grades, with the lighter grade being more like Vienna malt. Use 5 - 20% dark munich in golden and amber lagers, and 25 - 50% malt in Munich dark and some bocks.

HIGH KILNED MALT

These malts, which have been kilned at a temperature of around 220 degrees F, still contain enzymes, although not to the degree as their pale malt cousins, thus they cannot be relied on to convert the starches of adjuncts. These grains also impart a deeper color and fuller malt flavor and aroma than the pale malts.

Mild Ale malt 4 degrees L

This malt gives a golden to amber colored wort, and dry, malty flavored beer. Most uses of mild ale malts in such styles as mild and brown ales and even dark ales require additional dark specialty malts, which will conceal any difference in flavor with the pale malts.

SPECIALTY MALTS

These malts have little to no enzyme activity and cannot be relied on to convert adjuncts. They may contain residual starches, which can be mashed with grains that still have enzyme activity, or steeped to extract their sugars and flavors. Do not boil these grains! The starch hazes and astringency leached from these grains can ruin an otherwise good beer. Steeping and sparging temperature should not exceed 170 degrees.

CRYSTAL MALTS

Dextrin (also called Cara-pils) malt 7 degrees L

The low temperature of kilning for this malt does not lead to the darkening of the husk or the caramelization of the sugars in the malt as is the case with crystal malt. Use of this malt adds smoothness, sweetness, and body, without affecting the color of the wort, and aids in head retention and body. Most commonly used as 3 - 15% of a mash for light ales and lagers.

Crystal (also called Caramel) malt 10-120 degrees L

The mashing and drying process used for this malt does not convert all of the starches, leaving this malt composed mostly of unfermentable sugars, which are further caramelized by the kilning. The use of this malt sweetens the beer with a caramel flavor, adds color to the wort, and can aid head retention.

ROASTED MALTS

These high temperature kilning malts are not stewed as in other malt types. Rather they are dried and roasted to a particular color. The heat and the duration of the kilning determine the color and flavor of the malt.

Amber malt 30 degrees L

Used in a few amber, dark, old and nut brown ales, this British malt is similar to Mild Ale or Vienna malt, but has more color and a biscuit like flavor, with no enzyme activity. It is recommended that amber malt should consist of less than 15% of the mash.

Brown malt 65 degrees L

Brown malt is traditionally used in dark ales, and is kilned over a hardwood fire, imparting a smoky flavor. Use in 2 - 10% of the mash for bocks, porters, and stouts.

Chocolate malt 350 degrees L

This malt has a smooth, dark roasted flavor, and it's brownish black color lends its use in dark ales, such as mild ales, stouts, and porters, as well as some dark lagers, such as Oktoberfests and bocks.
Black (also Black Patent) malt 530 degrees L

Roasted to a darker color than chocolate malt, the sharper, burnt acidic flavor is often inappropriate for dark lagers, but can be used in some dark ales. This flavor is often the reason to use black malt instead of chocolate malt.

Roast Barley 530 degrees L

This isn't a malt at all, but barley which has been roasted before the malting process has begun. It's use is similar to chocolate and black malt, but the flavor is different, more of a sharp burned character. Roast barley is the defining taste of dry stout, and can be used in other dark ales as well.

Of course, there are zillions of malt types that have been made over the ages. For instance, nowhere in this list does Nelson's Holy Quartet even begin to appear. These holy of holies are:
Belgian Biscuit
Belgian Special B
Belgian Aeromatic
Victory
Added in equal amounts, these malts are guaranteed by Brother Nelson to ensure killer beers, each and every time. Your milage may vary...

This page is authored and maintained by Rich Webb.You can send E-mail to me by following this link to the contact page. And feel free to contact me if you have any comments, criticisms, or suggestions. I remain, however, perfectly capable of ignoring your useless opinion...

This document was created here on October 25, 2000, and has been viewed countless times.

PALE MALT
This malt is kilned at low temperatures to preserve the color, producing a pale beer. The low temperature kilning also preserves the enzymic power of the malt. This means that the malt is well suited for using with wheat and other unmalted adjuncts, such as corn and rice, but no more than 25-50% of the mash. These adjuncts contain no polyphenols, and very little protein, and serve to lighten the flavor and body of the beer, resulting in a light maltiness, such as is found in lagers and pilseners.
Ale (or Pale Ale) malt	3 degrees L
This malt is most commonly associated with British ales, and has the flavor characteristic of full maltiness. It is well modified, and is well suited to a single temperature infusion mash. It tends to have fewer enzymes, although sufficient enough to allow up to 15% adjuncts in the mash. It also tends to have a lower haze potential, and is less likely to produce DMS, which can lead to a 'sweet creamed corn' aroma.
Lager malt	2 degrees L
Lager malt is less well modified in the malting process, and so is better suitted to a program temperature mash. It typically has a high protein content, and has a thick husk which is rich in polyphenols (tannins), which can lead to protein haze and astringency. The 2-row variety tends to be lower in enzyme and protein levels and has a thinner husk than the 6-row malt, but this quality depends more on the strain of barley used to make the malt.
Wheat malt	2 degrees L
Wheat malt is a naked grain, in that it has no husk to add polyphenols, but has a high protein content, often causing protein haze. It is difficult to malt, and must be mashed with grains that supply a husk bed. Use of this malt leads to wonderful head properties, but can yield a grainy, wheaty taste. German wheat beers typically use 10 - 50% wheat malt, while some beers use as much as 75% wheat malt in the mash. Belgian and Lambic beers use un-malted wheat, in quantities up to 50% of total grains.

LAGER MALT
There are two varieties of these malts: Munich and Vienna
Vienna	3 - 7 degrees L
This malt produces a full bodied, amber color brew with a noticeable malt aroma. The malt itself has only medium enzymatic power, and is commonly used in Dortmunders and pale bocks.
Light Munich	10 degrees L
Dark Munich	20 degrees L
Munich malt is as aromatic as Vienna malt, but yields a darker reddish-orange cololed brew with a slightly sweet caramel flavor. This malt often comes in two different grades, with the lighter grade being more like Vienna malt. Use 5 - 20% dark munich in golden and amber lagers, and 25 - 50% malt in Munich dark and some bocks.

HIGH KILNED MALT
These malts, which have been kilned at a temperature of around 220 degrees F, still contain enzymes, although not to the degree as their pale malt cousins, thus they cannot be relied on to convert the starches of adjuncts. These grains also impart a deeper color and fuller malt flavor and aroma than the pale malts.
Mild Ale malt	4 degrees L
This malt gives a golden to amber colored wort, and dry, malty flavored beer. Most uses of mild ale malts in such styles as mild and brown ales and even dark ales require additional dark specialty malts, which will conceal any difference in flavor with the pale malts.

CRYSTAL MALTS
Dextrin (also called Cara-pils) malt	7 degrees L
The low temperature of kilning for this malt does not lead to the darkening of the husk or the caramelization of the sugars in the malt as is the case with crystal malt. Use of this malt adds smoothness, sweetness, and body, without affecting the color of the wort, and aids in head retention and body. Most commonly used as 3 - 15% of a mash for light ales and lagers.
Crystal (also called Caramel) malt	10-120 degrees L
The mashing and drying process used for this malt does not convert all of the starches, leaving this malt composed mostly of unfermentable sugars, which are further caramelized by the kilning. The use of this malt sweetens the beer with a caramel flavor, adds color to the wort, and can aid head retention.

ROASTED MALTS
These high temperature kilning malts are not stewed as in other malt types. Rather they are dried and roasted to a particular color. The heat and the duration of the kilning determine the color and flavor of the malt.
Amber malt	30 degrees L
Used in a few amber, dark, old and nut brown ales, this British malt is similar to Mild Ale or Vienna malt, but has more color and a biscuit like flavor, with no enzyme activity. It is recommended that amber malt should consist of less than 15% of the mash.
Brown malt	65 degrees L
Brown malt is traditionally used in dark ales, and is kilned over a hardwood fire, imparting a smoky flavor. Use in 2 - 10% of the mash for bocks, porters, and stouts.
Chocolate malt	350 degrees L
This malt has a smooth, dark roasted flavor, and it's brownish black color lends its use in dark ales, such as mild ales, stouts, and porters, as well as some dark lagers, such as Oktoberfests and bocks.
Black (also Black Patent) malt	530 degrees L
Roasted to a darker color than chocolate malt, the sharper, burnt acidic flavor is often inappropriate for dark lagers, but can be used in some dark ales. This flavor is often the reason to use black malt instead of chocolate malt.
Roast Barley	530 degrees L
This isn't a malt at all, but barley which has been roasted before the malting process has begun. It's use is similar to chocolate and black malt, but the flavor is different, more of a sharp burned character. Roast barley is the defining taste of dry stout, and can be used in other dark ales as well.