Kilned malts are one of the essential ingredients in beer brewing. They provide the bulk of your beer’s color, flavor, and body.
Malted barley is the backbone of most beers. The malting process converts the starches in barley into fermentable sugars, which are then turned into alcohol by yeast during the brewing process.
Malted grain is a key ingredient in beer brewing, providing the natural sugars that yeast needs to produce alcohol.
The malting grain involves soaking it in water until it begins to germinate, then drying it out to stop germination.
There are many different types of malt, each with its unique flavor and brewing properties.
In this blog of Beer Brewing 101, we’ll take a look at kilned malts, what they are, and how to use them in your beer.
What Are Kilned Malts?
Kilned malts are a type of barley malt that has been dried in a kiln. Munich malts, amber malt, black malt, biscuit malt, aromatic malt, melanoidin malt, honey malt, and brown malt are all in this category.
Generally speaking, these malts need to be converted so they can’t be utilized in extract brewing.
The type of kiln used and the malt’s exposure to heat determine the flavor and color of the malt.
For example, lightly kilned malt will have a sweeter flavor, while heavily kilned malt will be more bitter. The kiln’s temperature also affects the malt’s color; the higher the temperature, the darker the malt.
The type of kiln used and the temperature and length of time the malt is exposed to heat will all contribute to the character of the finished malt.
Kilning also helps to preserve the malt by killing any germination cells that may be present.
This ensures that off-flavors will not be imparted to the beer during brewing.
The majority of malt used in brewing is kilned malt, as opposed to unkilned or “green” malt, which is used less frequently due to its shorter shelf life and greater risk of contamination.
How To Use Kilned Malts In Brewing
The type of kilned malt you use in your beer will depend on the style of beer you’re trying to brew.
For example, lightly kilned malt is typically used in pale ale malt, while heavily kilned malt is more common in stouts and porters.
However, there are no hard-and-fast rules for kilned malts; experiment with different types and see what you like best!
By purchasing lager malt or pilsner malt and toasting it in your oven at a low temperature, you can also make your own kilned malts.
Since this is the same fundamental way experts use to kiln their malt once the basic malting and drying procedure is complete, you may generate a malt that is fairly similar to any of the kilned malts depending on the time and temperature utilized.
When To Substitute Kilned Malts For Caramel Or Crystal Malt
Many brewers struggle to decide when to switch to Kilned malts of a similar hue instead of Caramel/Crystal malts.
A separate method is used to create caramel and crystal malts, in which the malt is effectively mashed inside the grain while it is still wet (after the sprouting or growth of the seed).
This causes the sugars in the grain husk to convert, and the caramel or crystal is then dried and kilned at various temperatures and periods to produce malts of multiple colors.
As a result, the malt becomes sweeter, and many of the fruity flavors we identify with English beers—such as raisins, figs, plums, and prunes—are also produced.
Flavors And Aromas Of Kilned Malts
Since the Caramel/Crystal malt group may be steeped for extract brewing while the kilned group malts require mashing, many brewers are more familiar with this group of malts than the Kilned malt group.
As a result, novice and experienced brewers are often less familiar with kilned malts.
Munich and Light Munich are kilned malts at the low color end. They have a malty, somewhat caramelized finish with a cookie bite.
The flavor changes as we increase the amber malt, becoming more biscuit-like with toast and even faint dark chocolate flavors.
However, the caramel and fruity aromas in a caramel/crystal malt are primarily absent from the middle-kilned malts. Although honey malt doesn’t taste like honey, it still contains some of Munich malt’s caramel flavor and texture.
Medium-colored kilned malts, like melanoidin, develop less toasted flavor and more of a cookie/cake maltiness. Although they might have a faint trace of caramel malts flavor, they lack the fruity or raisin flavor you would expect from a mid-caramel/crystal malt.
Brown malt should be used less frequently because it is the darkest kilned malt and brings us closer to the harsh zone.
Many ancient porters were brewed using brown malt, which offers a rich, toasty mocha flavor with chocolate undertones. If overdone, it could smell like a bonfire and burnt toast.
Other Types Of Malt Beer
- Chocolate malt
- Roasted malts
- Pale ale malt
- Vienna malt
- Roasted Barley
- Specialty malts
The beer brewing process is fun and rewarding, but using the right ingredients is essential to get the best results.
If you’re unsure about which type of malt to use in your next batch of beer, kilned malt is an excellent all-purpose option that can be used in various styles.
Conclusion
Kilning is an essential step in making malt for beer brewing.
The type of kiln used and how long the malt is exposed to heat determine the flavor and color of the finished product.
Most beers are made with kilned malt, though unkilned or green malt can also be used occasionally.
When choosing a kilned malt for your beer, take into account the style of beer you’re trying to brew.
Kilned malts fall into groups: wheat malt, oat malt, and Munich malt, but some stand apart from the rest.
This is true for several kilned malts, including Rye malt, American Honey Malt, and Smoked Malts, which are essential for particular beer styles.
When used at lower inclusion rates, these malts give modest depth to an even more comprehensive range of beers.
Experimentation is key to finding the perfect match for your recipe!