When it comes to malt, brewers often categorize it into two main types: base malts and specialty malts. These categories are based on the characteristics and functions of the malt in the brewing process.
1. Base Malts:
Base malts form the foundation of a beer's grain bill and provide the majority of fermentable sugars. They have enough diastatic power, which refers to the enzyme activity that converts starches into sugars, to convert their own starches as well as some amount of starch from unmalted grains or adjuncts. Diastatic power is crucial for the brewing process as it ensures that there are enough enzymes available to convert starches into fermentable sugars during mashing.
Some common examples of base malts include:
– Pilsner malt: This is a light-colored malt that is often used in lager beers. It contributes a clean, crisp flavor to the beer.
– Pale malt: This is a versatile malt that can be used in a wide range of beer styles. It provides a good balance of flavor and fermentable sugars.
– Vienna malt: This malt adds a slightly toasty, malty flavor to beers and is commonly used in Vienna lagers and Oktoberfest beers.
– Maris Otter malt: This is a traditional English malt that is known for its rich, nutty flavor. It is often used in English-style ales.
2. Specialty Malts:
Specialty malts, also known as specialty grains, are used to add specific flavors, colors, and aromas to a beer. Unlike base malts, specialty malts have lower diastatic power and are primarily used for their flavor contributions rather than their ability to convert starches.
There are numerous types of specialty malts available, each with its own unique characteristics. Some examples include:
– Crystal malt: This malt undergoes a special kilning process that caramelizes the sugars, resulting in a sweet, caramel-like flavor and amber color. It is commonly used in amber ales and IPAs.
– Chocolate malt: This malt is roasted to a dark color, contributing flavors of chocolate, coffee, and sometimes even a hint of bitterness. It is often used in stouts and porters.
– Roasted barley: This malt is highly roasted, imparting a dark color and intense roasted flavors to beers. It is a key ingredient in dry Irish stouts.
– Wheat malt: This malt is made from malted wheat and adds a light, crisp, and sometimes slightly tangy flavor to beers. It is commonly used in wheat beers and Belgian-style ales.
In addition to these, there are many other specialty malts available, each with its own unique flavor profile. Brewers often use a combination of base malts and specialty malts to create complex and balanced flavors in their beers.
It's worth noting that the exact number of malt varieties is difficult to determine, as new malts are constantly being developed and introduced to the market. Additionally, maltsters may produce their own proprietary malt varieties, adding to the diversity of options available to brewers.