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Types of Malt

Caramel/Crystal 10 (Caramel Malt) 10°L
Caramel/Crystal 10 (Caramel Malt) 10°L

Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, resulting in the development of unique flavors, colors, and aromas.

Caramel/Crystal 40 (Caramel Malt) 40°L
Caramel/Crystal 40 (Caramel Malt) 40°L

40° L Briess Malting - Caramel 40L is used in some Pale Ales and most Amber Ales. It can also be used in darker beers, as well, when you are looking for the benefit of Caramel malt and some color contribution, but not the caramel notes that the higher colored Caramel malts have.

source: morebeer.com
Carapils (Dextrin Malt) 15-2°L
Carapils (Dextrin Malt) 15-2°L

At the Saint Louis Brewery, we use dextrin malt to improve the mouthfeel of our Pilsener. It seems to give about 30 points specific gravity/lb/gal — a few points lower than pale brewer’s malt. It seems to give about 30 points specific gravity/lb/gal — a few points lower than pale brewer’s malt.

source: morebeer.com
Munich Malt (Domestic) 10°L
Munich Malt (Domestic) 10°L

10° l. This is a light Munich malt that has a hefty toasted bread character. A very good choice for German style beers like Bock, or for adding some oomph to brown ales, barley wines, and other rich, malty styles.

Pale Malt (2 Row) 2°L
Pale Malt (2 Row) 2°L

Editor’s note: For the purposes of this article, Pale malt refers to what many call 2-row, which is actually the type of barley used to produce most malts; Pale malt differs from Pale Ale malt in that it is kilned slightly lighter.

Rye Malt 4°L
Rye Malt 4°L

Malt whisky is whisky that is made from a fermented mash consisting primarily of malted barley. If the product is made exclusively at a single distillery (along with other restrictions), it is typically called a single malt whisky.

Vienna Malt (Lightly Kilned) 24-4°L
Vienna Malt (Lightly Kilned) 24-4°L

Weyermann® Vienna malt is a lightly kilned lager-style malt made from quality, two-row, German spring barley. It produces full-bodied beers with golden color and smooth mouthfeel. The flavor is malty-sweet with gentle notes of honey, almond, and hazelnut.

Wheat Malt (Malted Wheat) 23°L
Wheat Malt (Malted Wheat) 23°L

White wheat and flaked wheat are both adjuncts and should be used in conjunction with a base malt (like wheat malt). From John Palmer's book on the former two adjuncts: Unmalted wheat is a common ingredient in wheat beers, including: American Wheat, Bavarian Weisse, and is essential to Belgian Lambic and Wit.

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