Malt kind

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