Lesson 2 - Speciality Malt
This lesson deals with speciality malt. Speciality malt is any malted product other than standard pale barley malt. We explore how these malts are made. We discover how using speciality malts or malt extracts, provides different beer flavour, aroma and can also affect colour.
Example Specifications
You may have noticed, that both product names and specifications vary quite widely. Information in the table below has been compiled using data from well-known suppliers. It is by no means exhaustive! The flavour descriptors are those from marketing information rather than the results of formal sensory analysis.
Table: Example specifications for some speciality malts
|
Product |
Colour EBC |
KI % |
DP ˚WK |
Moisture % |
Marketing flavour descriptors |
Typical usage rate |
|
Pale (lager/pilsner) |
2-3 |
37-45 |
370-470 |
4.5-5.0 |
Biscuit-like, malty |
Up to 100% |
|
Pale (ale) |
4-6 |
37-45 |
140-340 |
4.5-5.0 |
Light malty, slight sweetness |
Up to 100% |
|
Vienna |
6-9 |
37-46 |
229 |
4.5-5.0 |
Malty, toasty, almond, hazelnut |
20-100% |
|
Munich |
10-20 |
37-46 |
70-250 |
4.5-5.0 |
Rich, malty flavour, light caramel, honey, bread-like |
20-100% |
|
Amber malt |
40-70 |
37-46 |
0-54 |
3.0 |
Baked biscuit flavour |
3-5% |
|
Brown malt |
90-120 |
37-46 |
0 |
3.5 |
Mild coffee/biscuit notes Less sweet than crystal malt |
3-5% |
|
Low Chocolate |
350-550 |
37-46 |
0 |
3.5 |
Moderate coffee |
3-5% |
|
Chocolate malt |
900 – 1,100 |
37-46 |
0 |
3.5 |
Coffee and mild burnt toast |
3-5% |
|
Black malt |
1,200-1,500 |
37-46 |
0 |
3.5 |
Smoky, strong coffee, burnt toast |
3-5% |
|
Crystal malt |
10-400 |
37-46 |
0 |
4.5 |
At the low colour range, the malt adds sweetness. The toffee, caramel notes increase with colour, full bodied |
5-10% |
|
Roasted barley |
1,200-1,500 |
0 |
0 |
3.0 |
Sharp, astringent, burnt |
Up to 10% |
|
Wheat malt |
2-4 |
30 |
300-550 |
6.0 |
Adds fullness to mouthfeel |
3-5% for head retention. As high as 50-70% is used to make a wheat beer |
|
Rye malt |
5-10 |
- |
350 |
4.5-6.0 |
Rye imparts a unique flavour sometimes described as spicy but also flavours like bready and honey are common
|
10-20% |
|
Sorghum malt |
6-10 |
21-23 |
45-85 |
6.3-8.0 |
Malted sorghum can produce sour and fruity flavours |
Varies depending on purpose for use, however 10-30% is typical |
Point of reflection:
Based on the above, what effect does heat have on colour, enzyme activity and modification?
Give yourself 5-10 minutes to think about this and then click ‘Next’ to continue with this lesson.