Malt Types

The number of malt types in use is very large (1,4,7,8,10). Analyses of seven examples are given in Table 1. Malts vary with the cereal used, the quality and variety of the grain, the detail of the malting process, and the kilning and/or the drum heating process. It follows that the potential number of malt types is almost infinite. Undoubtedly the most common malts are pale with moderate enzyme levels (as in Pilsner and pale-ale brewing malts), with higher enzyme levels (as in North American brewing malts used with high levels of starch-rich adjuncts in mashes), or with exceptionally high enzyme levels (as in some distilling malts that must convert very large amounts of adjuncts during mashing). Usually the more enzyme-rich malts are made from protein-rich barleys that yield less extract than samples of the same variety that contain less protein. German kilned malts form a series of increasingly dark colors: (approximate; ┬░EBC) Pilsner lager, 3.0; light lager, 3.5; Vienna-style malt, 7; and Munich-style malt, 17

Table 1. Analyses of Some Examples of Different Malts
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