Grains and Adjuncts Flashcards
Six-Row Pilsner Malt
Flavor/Aroma: clean, malty, white bread or soft cracker
Color: 1.4-2.2 SRM
Uses: pale ales, lagers, Belgian ales
Process: kilned moist 176-185°F rapidly
Diastatic: excellent
Max: 100%
Two-Row Pilsner Malt
Flavor/Aroma: clean, malty, white bread or soft cracker
Color: 1.4-2.2 SRM
Uses: pale ales, lagers, Belgian ales
Process: kilned moist 176-185°F rapidly
Diastatic: very good to excellent
Max: 100%
Vienna Malt
Flavor/Aroma: clean, caramelly, without toastiness
Color: 3-4 SRM
Uses: Vienna-style lagers
Process: kilned moist 176-185°F rapidly, then kilned 194-203°F 3-4 hrs
Diastatic: good
Max: 100%
Mild Ale Malt
Flavor/Aroma: caramelly, dry, cookie-like toastiness
Color: 3.5-5.5 SRM
Uses: darker british ales, miled ales, sweet stouts, porters, dark Scottish ales
Process: dry kilned 104-113°F, then kilned 203°F for 5+ hrs
Diastatic: sufficient for self-conversion
Max: 100%
Pale Ale Malt
Flavor/Aroma: clean, malty, hint of toastiness
Color: 2-4 SRM
Uses: pale ales, IPAs, pale barley wines, adds crisp edge to ales with Pilsner malt base, balances richness of other malts, base for amber/brown Belgian ales
Kilning: kilned moist 104-113°F, then kilned 203°F for 5 hrs
Roasting: none
Diastatic: very good
Max: 100%
Munich Malt
Flavor/Aroma: profound carameliness with cookie-like toastiness
Color: 6-12.5 SRM
Uses: dunkel lagers, Märzen, altbier, base for darker Belgian ales, adds carameliness to porters/stouts, enhances flavor of golden/amber ales (1-25%)
Process: kilned moist (20%), then kilned 212-221°F for 5 hrs
Diastatic: sufficient for self-conversion
Max: 100%
Amber Malt
Biscuit Malt
Victory Malt
Flavor/Aroma: sharply toasty, brown character, notably lacking in caramely notes
Color: 20-30
Uses: signature malt in brown ales, adds depth/complexity to dry stouts, dry toasty accent in pale ales and barley wines (1-5%)
Kilning: kilned dry (5%) 200°F rapidly, raised to 280-300°F gradually until color achieved
Roasting: none
Diastatic: poor to none
Max: 30%
Melanoidin Malt
Flavor/Aroma: substantial soft cookie/cake-like maltiness without toastiness, some caramel aroma
Color: 15-33 SRM
Uses: showcase malt in dark Belgian ales, adds richness/depth to amber/brown ales like Belgian pale ales, dubbels, dark strong ales, adds balance to medium-to-dark ales
Process: kilned moist (20%) after oxygen-starved rest to develop sugars/nitrogen, then cured at 239°F
Diastatic: poor to none
Max: 30%
Honey Malt
Brumalt
Flavor/Aroma: only slightly like honey, cleaner and less heavy than crystal, some carameliness without heavy dried-fruit character
Color: 20-30 SRM
Uses: alternative to heavy flavors and sweetness of crystal malts; signature malt in French/Belgian mid-colored ales like biėre de garde and dubbels; adds supporting maltiness for dark beers; adds sweetness/depth to brown ales, dark lagers
Process: intermediate between caramel and kilned malts, kilned moist after 24 hr oxygen-starved rest, then kilned at 212°F
Diastatic: some to none
Max: 15-25%
Brown Malt
Flavor/Aroma: deeply toasty, mocha/chocolate overtones, possible campfire character, not smoked
Color: 50-65 SRM
Uses: dark beers that benefit from bright coffee-like touch; majority of grist for historic porter; adds complexity to red ales, Scotch ales, old ales, and Belgian dark strogn ales; adds bright roasty counterpoint to sweetness
Process: kilned dry, then drum-roasted 266°F to desired color, then cooled rapidly
Diastatic: none
Max: 80%
Chocolate Malt
Pale Chocolate Malt
Coffee Malt
Flavor/Aroma: sharp, coffee-like roastiness, more piercing than black malt; little to no chocolate character
Color: 200-400 SRM
Uses: Adds complexity to dark ales, porters, stouts; supporting malt for coffee-flavored ales
Process: undermodified, kilned dry (5%), drum-roasted 420-450°F up to 2 hrs to desired color, then rapidly cooled
Diastatic: none
Max: 20%
Carafa Malt
Röstmalz
Flavor/Aroma: deep, bittersweet chocolate character; exceptionally smooth and deliciously creamy; free from harsh bitterness of black patent malt; de-husked versions even smoother
Color: 300-600 SRM
Uses: schwarzbier, Baltic porters, oatmeal stouts, and wherever smooth roastiness is desired; black IPAs and black witbiers where color is needed without huge roasty character; adds subtle roasty kick to dark bocks; adds gentle counterpart ot richness of Munich malt; adds red hue to red beers
Process: kilned moist (10-15%), drum-roasted 350-425°F 60-90 min, then steamed to remove harsh volatile Assamars
Diastatic: poor to none
Max: 20%
Black Malt
Black Patent Malt
Flavor/Aroma: deep, bittersweet chocolate character with coffee or espresso notes; ranges from smooth and mellow to slightly sharp; less strongly flavored than color suggests
Color: 475-600 SRM
Uses: signature malt in stouts and porters except Irish stout, which uses roasted unmalted barley, and Baltic porter, which uses röstmalz; adds hint of roastiness in amber and brown beers - Scotch ales, old ales, mild ales, dark barley wines; adds red hues to red ales; coloring agent in small quantities (less than 2%)
Process: undermodified, kilned dry (5%), drum-roasted 420-450°F up to 2 hrs to desired color, then rapidly cooled
Diastatic: none
Max: 10%
Roasted Barley
Black Barley
Flavor/Aroma: deep, bittersweet chocolate character with coffee or espresso notes; similar to black malt with sharper character
Color: 475-600 SRM
Uses: signature malt in dry irish stouts; imperial stouts, Scottish/Scotch ales
Process: undermodified, kilned dry (5%), drum-roasted 420-450°F up to 2 hrs to desired color, then rapidly cooled
Diastatic: none
Max: 10%
Cara-Pils
Carafoam
Flavor/Aroma: neutral
Color: 1.8-2.5 SRM
Uses: adds body and head to paler beers, essential in high-adjunct beers
Process: after malting, temperature raised to 113-122°F to break down proteins and carbs, then stewed at 150°F to convert starches to sugars, then dried and lightly kilned
Diastatic: none
Max: 15%
Pale Caramel/Crystal Malt
Flavor/Aroma: intense caramelly aroma with soft dried fruit aroma like apricots, raisins, and/or figs
Color: 10-30 SRM
Uses: body and flavor enhancer for pale/amber beers, especially pale ales and IPAs
Process: after malting, temperature raised to 113-122°F to break down proteins and carbs, then stewed at 150°F to convert starches to sugars, then dried and kilned 302-356°F for 1-2 hrs
Diastatic: none
Max: 15%