Grains for Brewing
Grain Malts
Barley malt is the basis of most beers. The malting process converts the starches in the grain to sweeter, softened kernels. The grain is first steeped in water until it has absorbed a fair amount of moisture; then drained and kept at controlled temperatures until it begins to sprout. During this time, enzymes are activated which will later convert starch to sugar. The sprouting is halted by gently drying the malt. The sprouts are removed and the malt cured before use. The remaining starches are later converted in a process called “mashing” to fermentable sugars by the previously activated enzymes. Modification refers to how much of the original starch had been used in the germination process. The higher the modification, the more starch was used. Highly modified malts are easier to mash, yield a clearer beer, but also have less sugar to extract into the wort. Less modified malts will yield more sugar after a mash, but also require a controlled mash schedule and protein rest.
Two different types of grain are available to the brewer, and refer to how the grain looks in the field. 2-row yields a higher extract with less husk material. Microbrewers, European and British brewers use it. It has the widest selection of styles and varieties. 6-row is used primarily by large American breweries as it contains more starch-degrading enzyme, and therefore is better when used in conjunction with corn or rice.
Mashing is the process by which the malted grain is converted into fermentable wort. Heat and moisture is needed to convert the remaining starch to sugars. Several methods are available, and are detailed in the mashing section of any beer brewing reference book.
Lovibond is a method by which malt and beer color are determined. The lower the number, the lighter the malt/finished beer, and vice versa. It is usually expressed as a range of numbers, and may be abbreviated using the letter “L”.
Other grains are occasionally used in brewing, and are added as adjuncts. They can add body, flavor or color. Oats, corn, rice or wheat can be used, depending on the recipe or style.
Note: most of these grains should be mashed to gain the most benefit. Please refer to any good beer-brewing book for more information. This is meant as a brief description only.
English (2 Row)
Black Malt: Lovibond (L) 472-566. Pale malt that has been roasted at very high temperatures so that the sugars crystallize and almost carbonize, leaving no aromatics. Gives an intense burnt caramel flavor and a black color to stouts and certain brown ales. Contributes to head retention. Also referred to as Black Patent malt.
Chocolate Malt: L 340-453. Pale malt that has been roasted to a dark brown (chocolate) color. It ahs no enzyme content, but retains some of the aromatics and sweet flavor. Depending on the amount used, it adds a smooth, mellow, toasted or nutty flavor to dark beers.
Crystal Malt: L 53-72. Kilned at a fairly high temperature. A small amount of water present during roasting yields a mild caramelization. The starches are converted to sugars during the malting process; therefore mashing is not necessary for total conversion. Crystal adds body, head retention flavor and color, depending on amount used.
Dextrine Malt: L 9-13. Also known as Cara-Pils. Kilned a little lower than crystal, it is sweeter than crystal. The lower temperatures mean the caramelizing does not occur. When added to a mash, it adds unfermentable sugars, which add body and head retention, but no color.
Lager Malt: L 1.4. Pale malt that has been kilned at a low temperature – it therefore gives a low color, but yields more enzymes. Can be used for ales or lagers. Adds a golden color and light body.
Marris Otter: L 2.6. This is another English Pale Malt.
Roasted Barley: L 300-500. This is not a malted barley, but barley that has been roasted to give a rich, dark brown grain. It is high in protein, but has no enzymes. Gives a bitter, roast flavor to dark ales, stouts, and porters. It creates a brown head.
German (2 Row)
Acidulated: L 2-4. Contains high levels of lactic acid and is used to adjust the malt pH without going though extra steps or additions. Used mostly by German breweries. Not usually needed by homebrewers. Recommended for Pilsners, Light and Wheat beers.
Carafa I: L 300-340. Gives a dark bread crust aroma and flavor, a touch of smokiness and bitter chocolate flavor. Use with dark ales, bocks and lagers.
Carafa II: L 370-500. More intense than Carafa I. Smooth flavor with a bit of sharpness. Same use as Carafa I.
Carafa III: L 500-570. Most intense flavors and aromas of the three. Does not taste burnt, but deeply toasted.
German (con’t)
Carafa (dehusked): dehusking removes the sharpness or harshness, adds a milder, smoother flavor.
Cara Foam: L 1.3-2.3. Also known as German Extra - Light Crystal. Use is the same as English crystal, but the color imparted is lighter, as there is less caramelization. Improves head retention. Recommended for Pilsners, light beers, and also low alcohol beers.
Cara Hell: L 8-16. Gives a neutral, grainy aroma, full body, and a deep, saturated color. Recommended for Hefe-Weizens, all light beers and low-alcohol beers.
Chocolate Rye: L 400-500. Gives a unique dry flavor to beers. Flavor is similar to rye bread (minus the caraway seeds). It has been roasted to this color, and is unmalted. Enhanced aroma. Use with top-fermented beers.
Melanoidin: L 28-38. Improves flavor and stability. Use for red or dark ales.
Munich Light: L 6.5. Kilned at higher temperatures than pale malts. Gives a full, grainy, malty flavor and aroma. Recommended for lighter German beers.
Munich Dark: L 9-11. Same as above, but kilned longer. Flavors more intense. Use with darker beers.
Pilsner: L 1.4-1.6. Similar to Pale malt, but less modified. Yields light color and a very malty flavor.
Smoked malt: Adds a smoked flavor to the beer. Use in German Rauchbiers or Smoked Porters.
Vienna: L 2.3-2.9. Gives a full flavor and deep amber color to malty beers. Recommended for Vienna, Märzen or Oktoberfest style beers.
Wheat, Light: L 0.9-1.8. Lightens body, improves aroma. Recommended for Wheat beers, Hefe-Weizens, Kölsh, Altbier, light and low alcohol beers.
Wheat, Dark: L 6.5-8.5. Same as above, but color more intense.
Wheat, Caramel: L 48-60. Toasted bread aroma and flavor, also deep caramel flavor. Promotes body. Recommended for top-fermented beers, Hefe-Weizen and Dunkel-Weizens.
Wheat, Chocolate: L 500.
American
2-Row (Klages): L 1.4. Use same as Pale or Pilsner. Highly modified and also contains a high amount of enzymes.
6-Row: L 1.6. High in protein, enzymes and tannin. Best used in conjunction with other adjuncts (rice, wheat, corn). Use as for Pale or Pilsner.
Special Roast: L 50. Similar to Belgian Biscuit. Gives a warm bread or biscuit flavor and aroma with a brown color.
Victory: L 20. Toasted malt. Adds a reddish-orange color without the sweetness of crystal.
* Bolander (2 row Munich Malt) Provides color increase to golden hues and gives a smooth, sweet flavor and pronounced malty flavor without adding non-fermentables.
*White Wheat, gives Malty flavor not obtained with raw wheat. It provides
a deep golden to brown color.
* Carmel Malt 10L Gives a sweet, mild carmamel flavor and golden color. This malat comes in various Lovi bonds, ranging from 10L to 120L based on usage.
Belgian
Aromatic: L 20-25. Adds a strong malt aroma and flavor.
Biscuit: L 20-25. Similar to Victory, but with darker color. Gives a warm bread aroma and flavor.
Caravienne: L 19-23. Munich malt flavor and aroma. Can be used in any recipe that calls for crystal malt.
Pale: L 2-4. Use as British Pale.
Pilsner: L1-2. Similar to German Pilsner.
Special B: L 75-150. Strong raisin and dark malt aroma and flavor.
Grains
|
|
