Malt is a crucial ingredient in brewing beer. It provides the sugars fermented by yeast to produce alcohol and carbon dioxide.

Malt also imparts flavor and color to beer. There are many different types of malt available to brewers, each with its distinct characteristics.

The different types of malt used in brewing beer each impart distinct flavors and aromas. With the right combination of malts, brewers can create various beers with different flavors and colors.

Beer, by definition, has to contain at least 60% malted barley, which is the base malt for all the world’s beers.

Other grains can be added (oats, rye, wheat, etc.). These are called adjuncts and should only makeup 30% of your grain bill or sometimes called “malt bill.”

What is Malt?

This term refers to cereal grains that have been soaked to initiate germination and then dried in a procedure called “malting,” which warms the barley grain and stops the germination process.

Over 90% of the malt made around the globe is explicitly used to brew beer. 

The cereal grains are barley, wheat, and rye in this situation. As a result, the grains are loaded with enzymes that break down the starch in the grains.

Thus, it is possible to obtain fermentable sugars, which brewers then use to produce beer.

Making beer malt is also possible with other grains, such as rice and corn. However, these do not have the same enzymes as barley and cannot produce as much fermentable sugar. You can use raw barley with this procedure, depending on the homemade malt recipe.

Different Types of Beer Malt

The first thing that comes to mind when you hear “malt” is stuff like malted milkshakes and malt extracts.

However, when discussing beer brewing, malt refers to the specific varietals of malted barley. 

• Base malts
• Specialty malts
• Kilned malts
• Caramel and Crystal malt

Different kinds of malt are used to make lagers, pilsners, porters, and stouts. But what exactly are malts, and how do they vary from one variety of beer malt to another?

Base Malts

Base malts contribute 60% to 100% of the malt content in most beer recipes, making up the most significant portion of the malt.

Because they have the sufficient enzymatic activity to guarantee that plenty of starch conversion occurs throughout the brewing process, this variety is employed in more significant quantities.

Base malts supply an adequate amount of fermentable sugars, which yeast uses to produce beer.

This then establishes the beer’s alcohol concentration. Additionally, it influences the body and flavors, typically the first to be experienced after drinking the beer.

The moisture content, potential extract, color, protein content, and enzymatic activity of base malts vary across the various varieties.

There are many distinct types of base malts produced for beer brewing because of how many changes can be added to a recipe, including:

1. Pilsner or Lager Malt

Most lager and pilsners are produced using this barley-based product.

For beers where other flavors and smells are to be emphasized, this malt generates less color and flavor than others, yet this is crucial.

They might add a more subtle maltiness, a medium body, and a significant mouthfeel than other bases.

When the beer is poured, it also enables optimum froth creation and head retention.

The amount of this malt also influences how “heavy” the beverage is.

2. Pale Ale Malt

The majority of ales are made from barley. In contrast to pilsner malts, pale ale malts have a starchier body and flavor and less protein. In addition, pale malt tastes darker and fuller and has more robust malt aromas than pilsner malts.

This kind, which has a medium body, a crisp flavor, and a maltiness, is frequently used for pale ales, porters, and IPAs.

3. Mild Ale Malt

Mild ale malts are manufactured at substantially higher heat during the drying and kilning processes than pale ale malts.

Because of this, the beer starter (also known as wort) created from this malt is sweeter and darker brown in color.

4. Wheat Malt

Beer malts are also made from wheat. It is equally as enzyme-active as barley. However, it adds more protein to the beer and has fewer tannins.

Beer made from malted wheat has a bread and lemon flavor, a foamier head, and a lighter body.

5. Rye Malt

Used for more specialized beer varieties, like some American Pilsners and German Roggenbiers.

It is light, pale, and has a dry, peppery flavor. The use of these malts is less daily than other base malts.

Specialty Malts

Specialty malts enhance a beer’s flavor, aroma, and color complexity. They distinguish various sorts and brands available on the market.

They don’t require the mashing procedure like other malts to be added to beer. They are soaked into the concoction to release their colors and flavors.

There are three varieties of malt that fall under this category:

• Light-colored malts add a fuller body and deeper color.
• Dry-roasted malts add a variety of golden, red, and black colors and nutty, burnt sugar flavors.
• Unmalted barley yields harsh and acidic notes.

Kilned Malts

Although kilned malt is officially a specialty malt, some brewers view it as a distinct subcategory.

These malts are generated at substantially greater temperatures during the heating and curing processes than base malts.

Finished base malts can also be toasted in an oven to create them. These are used in lower amounts and have less enzymatic strength than basic malts.

Kilned malts’ primary function is to enhance the final product’s flavor and aroma. Vienna, Munich, Biscuit, and Victory malts are typical varieties of this malt.

They are frequently used for craft brews, some pale ales, and beers with an Oktoberfest-style flavor.

Caramel and Crystal Malts

An additional specialty malt belongs to a different class. Malts like Caramel and crystal are stewed after being dried.

The sugars generated during the malting process are crystallized, preventing them from later becoming simple sugars.

As a result, the sugars give the beer a richer, caramel-sweet flavor.

These typically make up 5% to 25% of the total malt content in practically all types of ales and some lagers.  

The heating procedure that caramel and crystal malts undergo before stewing is different.

While Crystal only refers to malts produced in roasters, Caramel refers to malts produced in both kilns and roasters.

Conclusion

Malt plays a big role in beer’s flavor, color, and overall quality. Each type of malt imparts its own unique flavor and characteristics to the finished product. So next time you sit down to enjoy a cold one, take a moment to think about all the hard work that went into making it taste just right!