Ingredients Flashcards
Name the 5 different base malts.
Pilsner malt American Pale 2-row/6-row Munich Vienna British Pale (Maris Otter/Golden Promise)
Describe Munich malt
Bad malt that can the malt backbone of a beer without adding sweetness.
Darker versions can add a toasted bread crust flavor
Darker than Vienna malt
Describe Vienna malt
Lightly linked base malt that can add subtle toasted or bread crust-like flavors
Lighter than Munich malt
Describe pilsner malt
Continental pilsner has a distinctive, slightly sweet, lightly grainy, slight toasty, honey-like quality
Higher DMS precursors, can result in a low corn flavor
Requires longer boil times (90 min) to drive off DMS
Describe crystal malts
Adjunct malt that can add a range of caramel sweet flavors, body, and head retention to a beer. Should be limited to between 2-15% of the total grist.
What are carapils, carafoam, and dextrin malts?
The lightest kilned crystal malts. They do not contribute significant caramel flavor or color, and are primarily used to add body and head retention to the finished beer
What is the difference between crystal malts and caramel malts?
Nothing, they are the same malt, just different names.
Describe light crystal malts
Color of 10-30 L. Imparts a light honey-like sweetness to the finished beer. Contributes a light straw color if used alone. Not as sweet as darker variations.
Describe medium crystal malts
Color 40-60 L. The most commonly used crystal malts. Impart measurable sweetness and caramel flavor to the finished beer. Adds significant body and head retention.
Describe dark crystal malts
Color 70-90 L. Contributes a much darker color and a more intense caramel flavor, also contributes some bitterness. Adds body and head retention.
Describe very dark crystal malts
Color 100-220 L. Add significant color and intense caramel flavors, as well as some bitter, nutty and somewhat roasted flavor. Large amounts can contribute a bitter, plum like flavor.
