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.
Point of reflection – reconvene:
Welcome back. So, what were your thoughts?
You should have picked up that:
- Colour (and flavour) increases with increased heat.
- The amount of enzyme activity [measured as diastatic power (DP)] decreases with increased heat.
- Modification of the malt is not affected during the kilning of speciality malt, as shown by the KI values.
Finally, we need to remember these points when using speciality malts:
- Some products are very strongly coloured and flavoured; just a little has a big effect on the beer.
- Products can be used in various combinations, so the range of flavour available is very wide.
- There is normally plenty of enzyme activity from pale malt, to make up for the fact that the DP of speciality malts is usually low. This is as long as the more highly coloured malts are used in relatively small proportions!