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Barley Malts
Types of Barley Malt
There is no universal system used in classifying malts since maltsters categorize and market their products differently. However, most often malts are classified as base malts, specialty malts (light or dark), caramelized/crystal malts, roasted malts, unmalted barley (roasted barley and green malt), and other malted grains (wheat and rye).
Base Malts
Base malts usually account for a large percent of the total grain bill, with darker-colored specialty malts accounting for 10 to 25% of the grain bill. The only exception is wheat malt, which can make up to 100% of the total grain bill in brewing wheat beers. Base malts and, to some extent, light-colored specialty malts provide most of the enzymatic (diastatic) power to convert starches into fermentable sugars. The base malts provide the highest extract potential. Dark-colored specialty malts, caramelized malts, roasted malts, unmalted barely, and other malted grains are added in smaller quantities to obtain darker colors and to enhance flavor characteristics. Depending on the style of beer brewed, the brewer may use only one or two types of barley malts, or as many as seven or eight. Other grains used in brewing include corn, rye, and oats.
Light Specialty Malts
Light-colored specialty malts are kilned at higher temperatures than base malts and impart a deeper color and a fuller malt flavor and aroma to the finished beer. Enzyme levels are lower than for base malts. Vienna and Munich malts are examples of specialty light-colored malts.
Dark Specialty Malts
Specialty dark-colored malts have little or no enzyme activity because of high-temperature kilning or roasting. Consequently, specialty malts cannot be used alone in a mash. These malts are used in relatively smaller amounts than light-colored specialty malts because of their strong flavoring and coloring components. Some styles of beers, such as stout and Bock, cannot be made without the use of these specialty malts. Amber and brown malts are examples of specialty dark-colored malts.
Caramel Malts
Caramel malt is made from green malt that is produced by drying the wet germinated barley at controlled temperatures, causing the starches to convert to sugars and caramelize. The major variable in the process is the roasting temperature, which determines the depth of the color and the degree of caramel flavor. Caramelized malts come in a wide range of colors, from light to very dark amber, and with flavors ranging from a mild sweet caramel to caramel/burnt sugar. It is primarily known for its color control but can also provide body (dextrins), mouthfeel, and some sweetness. Caramel malt will also improve foam stability. Light caramel malts accentuate the soft malt flavor, while darker caramel malts promote a caramel, slightly sweet taste, European in flavor.
Roasted Malts
Chocolate malt is not roasted quite as long as black malt; consequently, it is lighter in color – more dark brown – and retains some of the aromatics and flavor of malt’s sweetness. It imparts a nutty, roasted flavor to the beer but does not make it as bitter as black malt. There are no enzymes in chocolate malt. Chocolate is an essential ingredient in porters and stouts and can be used in mild ales, brown ales, and old ales, and can be incorporated into the grist of dark lagers.
Unmalted Barley
Roasting unmalted barley at high temperatures makes roasted barley. Roasted barley is not black in appearance; it is rather a rich, dark brown. It has an assertive, roasted flavor, similar to roasted coffee beans, with a sharp, acrid after-palate, and is especially used in the making of dry stouts and porters. It contributes significantly to the color of the beer, enhances head production and stabilization, and whitens the head on the beer. There are no enzymes in roasted barley. Roasted barley produces a stronger, drier, more bitter taste than roasted malt and is less aromatic and drier, with a more intense burnt flavor than black malt.
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