There are indeed different types of malt used in brewing. Malt is a key ingredient in beer production and is responsible for providing the sugars that yeast ferment into alcohol. It also contributes to the color, flavor, and aroma of the final beer.
Barley is the most commonly used grain for malt production in brewing, but there are also non-barley base malts like wheat malt and rye malt. Each type of malt has its own unique characteristics that can greatly influence the final beer.
Let's start with the barley malts. Pale malt is the most basic and widely used malt. It is made from barley that has been kilned at a low temperature to preserve its enzymatic activity. This malt provides a clean, neutral flavor and is often used as the base malt in many beer recipes.
Pilsner malt is similar to pale malt but has been kilned at a slightly higher temperature. It is commonly used in brewing Pilsner-style beers and contributes a bready, slightly sweet flavor.
Vienna malt is kilned at a higher temperature than pale malt, giving it a richer, toasty flavor. It is often used in Vienna lagers and other malt-forward beer styles.
Munich malt is kilned even higher than Vienna malt, resulting in a deep amber color and a toasty, malty flavor. It is commonly used in darker beer styles like Märzen and Oktoberfest beers.
Mild ale malt is kilned at a lower temperature than pale malt, resulting in a lighter color and a slightly nutty flavor. It is often used in British mild ales and other sessionable beer styles.
Other specialty malts include caramel/crystal malts, which are kilned at high temperatures and then roasted to develop their unique flavors. These malts contribute sweetness, caramel, and toffee flavors to the beer. Chocolate malt is another specialty malt that is roasted at a higher temperature, resulting in a dark color and a rich, chocolatey flavor. Roasted barley is a highly roasted malt that can add a roasted, coffee-like flavor to stouts and porters.
In addition to barley malts, there are also non-barley base malts like wheat malt and rye malt. Wheat malt is made from wheat grains and adds a smooth, creamy mouthfeel to the beer. It is commonly used in wheat beers and Belgian-style ales. Rye malt, made from rye grains, adds a spicy, earthy flavor to the beer and is often used in rye beers and Roggenbiers.
The different types of malt offer brewers a wide range of flavors, colors, and aromas to work with when creating their beer recipes. The choice of malt can greatly influence the character of the final beer, and experimenting with different types of malt can lead to exciting and unique brews.