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About Beer » Malts
Name Malt Examples Colour Description
Acidulated/Sauer Malt Weyermann Acidulated 2-3 Pale malt that has been treated with lactic acid. Used in small quantities to lower pH in mash. Also used to impart a tart flavor
Aromatic Malt Weyermann Melanoidin, Dingemans Aromatic, Briess Aromatic 24-26 High kilned malt. Adds color, malty flavors and aromas
Biscuit Malt Briess Victory Malt, Dingemans Biscuit Malt 25-0 A lightly roasted malt. Imparts a biscuity flavor and aroma, and a light brown color
Black (Patent) Malt Muntons Black Malt, Briess Black Malt 470-560 Kilned at a very high temperature. Used in small quantities for a red color. In larger quantites imparts a
dry-burnt bitterness
Brown Malt Crisp Brown Malt 60-70 A roasted malt, darker than biscuit, lighter than chocolate. Imparts a dry biscuity flavor, and a light brown color
Cara Munich Weyermann Cara, Munich I Weyermann, Cara Munich II Briess, Cara Munich 40-65 A medium colored crystal malt. Imparts a copper color, caramel sweetness and aroma
Cara Vienna Dingemans Caravienne, Briess Cara Vienne 27-35 A light colored crystal malt. Imparts a golden color, caramel sweetness and aroma
Caramel Wheat Weyermann Caramel, Wheat 38-53 Caramel malt produced from wheat. Imparts caramel character, improves head retention. One to experiment with
Chocolate Malt Muntons Chocolate Malt, Briess Chocolate Malt 400-475 Kilned at a high temperature to a chocolate color. Imparts a nutty toasted aroma and flavor, and a
chocolate color
Chocolate Rye Malt Weyermann Chocolate, Rye Malt 190-300 Kilned at a high temperature to a chocolate color. Imparts a nutty spicy aroma and flavor, and a chocolate color with rye character
Chocolate Wheat Malt Weyermann Chocolate, Wheat Malt 375-450 Kilned at a high temperature to a chocolate color. Imparts a nutty toasted aroma and flavor, and a chocolate color with wheat character
Coffee Malt Simpsons Coffee Malt 130-170 Kilned at a high temperature to a coffee color. Imparts a coffee-like character and color.
Crystal/Caramel Malt Weyermann Cara Hell, Dingemans Cara Pils, Weyermann Cara Red, Briess Crystal 10 - 120, Muntons Crystal 60 10-120 Crystal malts come in a wide range of color. The lightest are mostly dextrinous, imparting mostly body and mouthfeel. Moving up the color range imparts more caramel character and darker colors. At the dark end, flavors and aromas take on a raisiny note.
Dark Crystal Malt 60-120 Dark Crystal will lend a complex sharp caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers.
Dextrin Malt Weyermann Cara Foam, Dingemans Cara Pils 2-10 Kilned at a higher temperature than Pale Malt. Mostly dextrinous. Contributes body and improves head
retention
Flaked Barley Briess Flaked Barley 1-2 Unmalted barley processed through hot rollers. Imparts grainy flavor, improves head retention
Flaked Maize Briess Flaked Maize 1-2 Processed through hot rollers. Imparts subtle corn flavor, source of fermentable sugar when used with
enough base malt to convert
Flaked Oats Briess Flaked Oats 1-2 Processed through hot rollers. Adds body, smoothness and creamy head
Flaked Rye Briess Flaked Rye 1-2 Processed through hot rollers. Imparts a crisp spicy character
Flaked Wheat Briess Flaked Red Wheat 1-2 Processed through hot rollers. Imparts a tart grainy character, hazy appearance
Golden Promise Malt Simpsons Golden Promise 2-3 Pale malt produced from Scottish winter barley.
Honey Malt Gambrinus Honey Malt 18-20 Kilned to produce a malt that imparts a sweet honey-like character
Maris Otter Malt Crisp Maris Otter, Muntons Maris Otter 2-3 Base malt produced from winter barley. Imparts a rich malt flavor and aroma.
Mild Ale Malt Muntons Mild Ale Malt 3-4 Lightly toasted base malt. Imparts a nutty character
Munich Malt Weyermann Munich I, Weyermann Munich II, Durst Turbo Munich 7-10 A high-kilned malt. Imparts malty aromas, flavors, and light copper color
Pale 2-Row Malt 1-2 Base malt suitable for all beer style. Provides fermentable sugars, light malt color flavor and aroma
Pale 6-Row Malt Briess 6-Row Brewers Malt 1-2 Base malt with higher enzymatic power than 2-row. Used in American styles with higher percentage of adjuct grains
Pale Ale Malt Briess Pale Ale Malt
Muntons Pale Ale Malt
Weyermann Pale Ale Malt
2-3 Base malt with slightly darker color. Provides fermentable sugars, light malt color flavor and aroma
Peated Malt Simpsons Peated Malt 2-4 Pale malt smoked with peat.
Pilsener Malt Weyermann Pilsener 1-2 The lightest of the base malts.
Roasted Barley Muntons Roasted Barley 470-560 Unmalted barley roasted to a very dark color
Rye Malt Weyermann Rye Malt 3-5 Base malt for all rye beers. Imparts a spicy flavor and aroma.
Smoked Malt 1-3 Pale malt that has been smoked with a hardwood. Imparts a smokey flavor and aroma.
Special B Malt Dingemans Special B 139-141 The darkest of the caramel malts.
Toasted Malt Briess Special Roast 49-51 Pale malt that has been toasted.
Vienna Malt Weyermann Vienna
Durst Turbo Vienna
2-4 High kilned base malt malt.
Wheat Malt Weyermann Wheat Malt 2-0 Base malt produced from wheat.
 
 
 
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