Special Malts

Some malts are made with special properties, mainly differing in color and flavor. A caramel, or crystal, malt is made by heating a wet malt with steam under pressure. The resulting malt is used with regular malt to produce dark beers. A so-called chocolate malt is a variant of crystal malt. These malts provide color and special flavor to the beer. Malt may also be darkened by kilning at higher temperatures (200°F or higher) or for longer times. Such malt only imparts more color to the beer.

Wheat may be malted, with difficulty, but it produces an ordinary beer unless a yeast is used that by itself produces a spicy flavor. This has found some favor in parts of Germany and Belgium.

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