Chapter 2

Barley Malts

(selected excerpts)

Barley malt is to beer as grapes are to wine.  It is ideally suited to brewing for many reasons.  Malted barley has a high complement of enzymes for converting its starch supply into simple sugars and contains protein, which is needed for yeast nutrition.  Of course, one important element is its flavor.  There are two types of barley: six-row and two-row.

Click on the following topics for more information on barley malts.

Related Topics on Barley Malts

• Introduction to Barley Malts
• Barley
• Six-row
• Two-row
• Identification
• Malting
• Steeping
• Germination
• Kilning
• Malt Modification
• Malt Constituents
• Malt Analysis
• Moisture Content
• Color
• Fine-Grind Extract
• Hot-Water Extract
• Coarse-Grind Extract
• Fine Grind-Coarse Grind Difference
• Cold-Water Extract
• Diastatic Power
• Alpha-amylase
• Protein
• Soluble Protein
• Mealiness
• Friability
• Sieving Tests
• Dimethyl Sulfide
• Beta-Glucan
• Viscosity
• Types of Barley Malt
• Base Malts
• Pilsner Malt
• Pale Ale Malt
• Mild Ale Malt
• Specialty Malts (light-colored)
• Vienna Malt
• Munich Malt
• Specialty Malts (dark-colored)
• Amber Malt
• Munich Malt
• Caramel Malts
• Dextrin Malts
• Roasted Malts
• Chocolate Malt
• Black Malt
• Unmalted Barley
• Roasted Barley
• Other Malt Grains
• Wheat Malt
• Rye Malt
• Malt Extracts
• References