Malt Guide – A short Explanation about malts

I know malts are not so cool as hops, nether so magic so yeasts; nevertheless, they are essential for our beer. They contribute, not only to adding the sugar and other yeast nutrients but also to building the flavor bouquet we feel in the beer. Choosing wisely the malt is essential for all successful brewers! In this article, we will explore briefly the main types of malts, the process, and their application. I hope you enjoy it!

Before reading, I have some recommendations! Click on this article to read about the process of malting, and to understand the purpose and the main steps.

This other article approaches Maillard and caramelization reaction, both processes important when we talk about malts!

With changes in variables and processes such as kilning, caramelization, and roasted, it is possible to produce hundreds of varieties of malt types, for this article, we will separate the malt into families: traditional, caramel, roasted, other grain, and special process, and will talk about the main types of each one.

Standard Processed Malts

This family groups the malt produced by the standard process, steeping, germinating, and kilning techniques. These malts are considered ‘base malts’ because they kept they enzymatic power to convert starch. Could also be referred to as ‘white malts’.

Pilsner Malt

Color Range: 1.2 – 2 SRM

Malt is produced with low protein two-row barley, lower modification, low temperature, and high airflow kilning. It has a very pale color and moderate enzymatic power. This malt has DMS and its precursors (SMM and DMSO) present because of the low kilning temperature, some of them are remaining in the malt. Beer styles that use this malt, e.g., German Pilsner, used to tolerate a little DMS in the sensory.

Pale Malt

Color Range: 1.6 – 2.8 SRM

Despite the name could be used as a generic term for a wide class of light base malt, this specific group is designed for a beer with some adjunct content. It presents a high enzymatic potential and high FAN, making the starch conversion quick; however, making the fermentability control difficult. Pale malt is also called ‘lager malt’.

Pale Ale Malt

Color Range: 2.7-3.8 SRM

The pale ale malt is created for English-style beer, for example, English Cask Ale. Using barley grown in maritime conditions of the UK, applied to full modification in germination, and kilned with high temperatures produced a malt darker than the other pale malts, with biscuit and toast flavor, with low DMS potential. This malt suits very well with a single infusion.

Vienna Malt

Color Range: 2.5-4.0 SRM

The malt created to produce the traditional M?rzen provides an orange color to beer. In the flavor, it provides a slightly toasty and nutty, pairing well with the spicy noble hops. Even so, a beer with 100% Vienna malt is not cloying. A full Vienna malt has enough enzymatic power.

Munich Malt

Color Range: 3-20 SRM

This is, in fact, a branch of types. Munich is found in light colors until darker versions. It has lower enzymatic potential; however, it is still a base malt, so it has enough to deal with the starch. The Munich malt is responsible for the ‘malty’ profile we fill in light beer as Helles, example.

Melanoidin Malt

Color Range: 17-25 SRM

Called ‘honey malt’ by some brands, this malt is produced by reducing the airflow during the final steps of germination and using low temperatures in kilning, promoting Maillard reaction products. It generates a colored malt with a sweet taste of honey. It shares the profile of Munich; however, much more intense. Any bill higher than 10% will provide a strong taste of honey to beer.

Thank you for reading, if you enjoy it, please like and comment! In the next article, we will explore the other malt families!