Malt
Base malt
- pilsner malt: the palest malt. mainly used as base malt. suitable for pale and lager style. DP 100degL(Lintner), EBC 3~4.
- pale malt: kilned at a higher temperature than pilsner malt, therefore bring a toasted flavor to the finished beer. DP 45~70degL, EBC 5~7.
- wheat malt: more protein than barley. use a small amount for better foam. DP 75~100degL, EBC 3~4.
Specialty malt
- Munich: bring amber and malty characters to a beer. lower DP, EBC 17.
- Vienna: paler and sweeter than Munich. EBC 8.
- Crystal/Caramel: gone through an extra process(caramelized). give a beer sweetness and body. EBC 20~200.
Roasted malt
- chocolate: kilned at a high temperature. DP close to 0. give a beer bitterness and dark color. EBC 800~900.
- black malt: roasted charcoal flavor. if you need to restrain sweetness from caramelized malt with the bitterness, or to darken beer with a small amount.
- roasted barley: no malting process, just kiln. similar to coffee flavor. use for darkening beer. EBC 1000.
Adjuncts and other mash ingredients
Unmalted grains
- barley: starch and protein used in mashing. can affect viscosity and haziness.
- corn: a cheap source of starch.
- rice: increasing ABV without affecting an original character of the beer.
- rye: spicy flavor, good for foam.
- wheat: starch and protein, affect haziness.
Sugars and Syrups
- syrup
- caramel: increasing SRM without affecting an original character of the beer.
- candi sugars: increasing ABV in Belgian ale style.
- Fruits, spicy, salt
No comments:
Post a Comment