ce a ASetu m Colors Flavors C. Gudmestad homebrewors, many of us enjoy the brewing proses a much a sping he fr A ed product. Mixing and matching malts, hps and techniques with beer syste no only challenging but fun, For many us, making the sitch to grin brewing meant expanding the versatility of beermaking. While it iste that brewing with raw prog Uct is less expensive than producing a beer from e atthe real adv thar it has increased our enj went of homebrevsing, © purpose of this ance iste provide a asc reference onthe variety of malts avail: able t homebrewer bu today. W o not intend to provide a definitive werk on mat usage, ‘an introduction to malts for anyone wanting to pursue grain brewing Base Malts asthe wero the mash Since Pale malts usually compose peater than 50 PALE MALT Peent of the total gran bil they also pro vide the bulk of the fermentable sugars val Compared to just 10 years ago (see able in ‘Zymurgy Special Issue 1985 Vel. 8, No.4), These malts are dried complete! the variety of pale malts available tohome- are kilned at relative brewe \nboth the United States and Europe (Table color development. Pale malts from Amer! 1) have made their products available toca and Europe are readily avallable to home hhomebrewers through an expanded network brewers (Table 2) of homebrew suppliers. Homebrewing aswe U.S, and Canadian pale malt cot know it definitely took a giant leap forward either two-row or si-row varieties. Brel, when the Belgian British and German malts American six-row malt has less starch but finally waded our shores in quantity and greater husk weight than tw-r0w mal Thise low temperatures to % today Is a smorgasbord. Maltsters preserve enzyme capabily and ¢o minimize variety. Homebrewers have numerous pale means that for any given weight, more ex ‘alts from which to choose and, while they tract wll be obtained from two-ow than six ay appear similar, their subtle differences row. However, to many homebrewers, these willlend 2 uniqueness each beerin which ferences are negligible. In cases where hhomebrewing equipment provides a sha ‘malt isthe basis for nearly Sow grain bed (less than six inches), sic-tow {provides mest ofthe enzymatic malt may actually provide higher extraction (iastatic) power to convert complex starch-_ rales than two-row malt. It should be not «into fermentable sugars. In short, pale ed however, that six-row malt contains aiS he fin orewing ¥ pro han 50 saval Amer ‘ely, oh bat (This here shal: higher proportion of proteinaceous sub: ances. This important because the high protein content can result in greater break ‘material (hot al cold), This increased pro tein can also result in incr sased problems with haze inthe fnished beer. Sieeow malt may also be sigh row malt. depending on the supplier. Six-row malts are generally regarded as less expensive than twe- possessing greater enaymatic power than tworow mals, although many brewers be lieve rwo-row malts lend a more mellow vor to the beer. Six-row can be useful in ing beers with a high proportion of ad juncts that lack enzymes, or wheat malt that lacks husk, The use of six-row malt am help the homebrewer achieve conver sion of starch 10 sugar. Beyond this, color li malts are slight Continental 18 between six-ow and two-T0 able tohomebrewers Sritish pale mats are In ample supply, too, Although generally 1an domestic pale mal more expens! there are benefits in their use for home: brewers who desire to make beer styles us Ing authentic ingredients Because of ciferences in the mating pro cedures of European and American mses, pale malts ftom Europe generally h dlastatc power compared to those from the Unltd States. These liferences are not ge erally great enough to cause significant prob: lems forthe homebrewer. We believe British and continental pale malts provide a complex malt palate and rounder favors than their domestic counterparts when used 10 ‘make bees that lack a significant proportion of specialty malt. Ths makes them worth the extra cost, especially when trying to duplt 1 Your favorite English bit toberest or Bohemian Pilsener Ferman Ok OTHER MALTED GRAINS Although most homebrewers are fami larwith malted barley, other grains can make significant contributions to the malt profile of a beet. The most common of these Is wheat malt, which is essential in making American and German whest beers and Kilsch, Algo the ation of 3r05 pers wheat malt in many other all malt beers can ald in parting any significant changes in flavor. roving head retention without im: The amount of extractable sugar eb- tained from wheat malt is somewinat higher than can be achieved by using barley malt alone. Wheat malt flavor is different from barley malt, usually lighter, although this can vary with the mash procedure used. The color derived from wh typically n the same range as pale barley mal, withthe exception of soft white wheat malt (see T crs higher than that of barley malt. inforunately fr the homebrewing com: malt is quite ght ble 2) Diastatic enzy ‘munity, German dark wheat mal, wonder ulin a Dunkelweizen, and roasted wheat ‘alt, which have been avallable inthe past, are becoming more diffcult to find. Appar ently demand was insufficienthomebrew suppliers to keep these in stock. ‘We suggest you contact your local micro brewery or be ‘would like to experiment with these mals Rye malt impans a very distinctive favor 10 the final product. I you like the taste of ye bread, you are sure to enjoy the flavor o a beer in which a substantial proportion of the grain bill includes rye mal. Additions as ppb for information if you low as 5 percent ofthe total grist can -utty, ye fnish toa beer, depend syle, We recommend ngon the ating outwith small {quantities of rye malt to de Indeed appreciate the favor. More intense Yet i oasted ye, which is very dark and @ ‘more acrid variant of ye malt This malt ow ver, also fs becoming dificult o fn ye ma ike wheat malt, is hushles. The barley that makes up the remainder oa grain bill nclucng rye oF wheat shouldbe proper rine i you do Iy crushed with husks intact to reduce the suck runofi du Jess han that obtained frm the malts pre ously discussed. The coor of rye malts sigh ly darker than barley or wheat malt, Specialty Malts [Now that we know something about ple salt, we are ready to begin discussing the ts that add character tothe beer We are trying to brew. For us, this 8 where the fur really begins! We enjoy seeking bold a types ofm newbrews through experimentation testing Specialty malts can be particulary en and tasting. Creativity makes the home- _jeyable forthe homebrewer to use, Each in brewing word go round and spec are what get that big beer ball turning. Mast ly toasted of these malts are produced i similar ways to the malts described above excep they are kned at slightly higher temperatures once sms they are completely dry or have very low aty grains parts characteristic Navors ranging from ight: 0a bl I quantities, The color they contribute is red to amber depending on the quantity moisture content. The result js a mak with "used and other mal dlarker color, sweeter lavors and sighly fee Most of the malts sted here can be used cr fermentables that still reais some di- i either small or quite sign ic eapabilty. Examples ofthis type of ties. For example, using 10 pe cant quant Munich rmalt are Vienna, Munich, amber, brown, malt will end a malty sweetness and slight biscuit, aromatic, mild and victory, name toasty flavor toa numberof beer styles such few. Still others ate kilned over open fies as Gi man alts, California common beets (German smoked mal) or peat (Scotish peat or any beer style you fancy (including your ‘malt to pve a special “smo sd" favor char- own). Its important to remember thatthe acteristic of certain beers. enzymatic power of darker (unroasted) COS ARGENTINA GERMANY Hones Pango. Bens Sander = Bata tis Seow! ne ~ anc Ds al ru BELGIUM rks edly ~ Kubo UMC Maing ot Yeyemann Mle Bonbg CANADA . ay BRIvAin Amstng, Bish Calumbio ugh id & Sans iam, Ese Pao — aps ano sso Suma Sook amie, Pauls a i ~ Nona, Sf Faestrog, Oto SCOTLAN! Beaton a (a ~ hoo ening Pedr (UK) = fio ers — thon oducts ftom the tllowing maltiteis hove bash of ate availble ‘nthe Doited States: UNITED STATES AO aig CSc, oes linge — Cher, Wis Chita ig Co. ~ Chit, Ws DNC Uno Rann fre Gia Wester ig Nowe: th ot alg. Moa, Ws ins ng. ~ Can, ‘se Free Pues ~ Gs Pot, oh Hating Ce. —Ainaopos, Wis Scho Nig e~ Shea, Wi Sone ng sn ek We Over: malts quite ful not inbre ai British and 1¢ ters and a