Malt Types

Malt

Malt is made by processing grain. Barley, is harvested and the grains are dried for up to a month. The dried grains are then soaked in water for two or three days in conditions that allow them to germinate. The germinating seeds are separated from the water and allowed to sprout and grow for a few days. This process of seed germination turns starches in the original grain into sugar. After a few days, the germination is stopped by placing the sprouts in a kiln where they are baked at high temperature for two days. After baking, the rootlets are removed and the remaining product, which does not look very different from the original grain, is called malt. The granules of malt have a crunchy, nutty texture and are used in cereals as well as for producing beer.

Malt comes in different styles, depending on how high the kiln temperature and the length of time the barley malt stays in the kiln. Generally, the higher the temperature in the kiln, the darker the color and the stronger the flavor of the beer it is used to produce.

PALE MALT
This is the standard malt used to make most beers. The barley is baked in the kiln over a period of two days during which time the temperature is slowly raised. Pale malt is used is light colored ales as well as in golden Pilsners

AMBER AND BROWN MALTS
The barley is heated to a higher temperature than pale malt to give a coppery color to the beer.

CRYSTAL MALT
Using an exceptionally high temperature in the kiln dries out the barley leaving a hard, crystalline core. This is used to add a fuller, sweeter flavor to the beer.

CHOCOLATE MALT
The barley is steadily heated to 200 degrees centigrade. This deep chocolate malt produces a complex mix of roasted flavors as well as a dark color.

BLACK MALT
Black malt is chocolate that has been taken almost to the burning point. It has a powerful bitter taste and is used in small amounts in stouts and porters.