Types of malt

Knowledge › Types of malt

Once barley has been malted, the maltster can take it in countless directions. By varying how far the grain is kilned and roasted, a single base barley becomes a whole palette of malts — from pale, enzyme-rich grain that does the brewing work to dark, aromatic specialty malts that add colour and character. Brewers blend these to build every beer style.

Base malts

Base malts make up the bulk of a typical grain bill. They are kilned gently, so they keep high diastatic power (enzyme activity) and provide most of the fermentable sugar. The main base malts include:

• Pale malt — the workhorse of British and many ale styles.
• Pilsner malt — the palest base, dried at low temperatures for crisp, light lagers.
• Vienna malt — slightly kilned for a golden colour and gentle toasty note.
• Munich malt — kilned warmer still, lending amber colour and rich, malty depth.
• Mild ale malt — a touch darker than pale, for traditional milds and bitters.

Specialty malts

Specialty malts are used in smaller proportions to add colour, aroma, sweetness, body or roast. Because higher kilning and roasting temperatures develop more Maillard and caramelisation reactions, the darker the malt, the more flavour — and the less fermentable sugar — it contributes. Common specialty malts include:

• Crystal / caramel malts — stewed to create caramel sweetness, body and amber-to-red colour.
• Biscuit malt — lightly roasted for a toasty, bready note.
• Melanoidin malt — intensifies malty richness and deep colour.
• Roasted barley — dark, coffee-like; the signature of dry stouts.
• Smoked malt — kilned over wood smoke for rauchbier and smoky styles.
• Acid malt — used to gently lower mash pH.
• Abbey & diastatic malts — specialty grains for particular styles and enzyme needs.

Malt and the classic varieties

Great malt starts with great grain. Traditional English pale ales, for example, are built on prized malting varieties such as Maris Otter, Golden Promise, Pearl, Optic, Halcyon, Harrington, Propino and Planet — cultivars chosen for the clean, characterful malt they yield. To understand how the kiln itself creates these styles, see our guide to the malting process.