| Malt Characteristics Chart | | |
| Malt or Grain | Color (Lovibond) | Flavor and Aroma | Characteristics | Hot Water Extract (AS-IS) |
| 6-Row Malt | 1.5-1.8 | Mild Malt Flavor | Base malt for high adjunct brewing. More husk than 2-row. | 74 |
| 2-Row Malt | 1.8-2.2 | Mild Malt Flavor | Can be used as base malt for all styles. | 76 |
| Pilsen Malt | 1.4-1.8 | Light Malt Flavor and Sweetness | Base malt that is light in color and well modified. Works well for producing pilsners and lagers. | 75 |
| White Wheat Malt | 2.5-3.0 | Light, Sweet Flavor | Use amounts up to 60% for many wheat styled beers. Use of smaller amounts (5-10%) for head retention and body in any style. | 77 |
| Vienna Malt | 2.0-3.0 | Moderately Malty with Some Biscuit Notes | Can be used as a base malt in many styles and will provide a darker golden color and increased malt flavor. | 78 |
| Pale Ale Malt | 2.5-3.5 | Moderately Malty and Sweetness | Used in combination with a base malt to provide more malty characteristics and dark golden to slightly orange color. | 77 |
| Munich | 7.0-10.0 | Strong Malt Flavor and Biscuit Notes | Gives a strong malty aromatic flavor to beer at rates of 5-15%. Will also enhance the body of beer. | 75 |
| Dextrin Malt | 4.5-6.0 | NA | Dextrin malt that gives body foam stability to the beer without changing the flavor. Always use in combination with other base malts. Use 2-4% for body and mouthfeel. | 60 |
| Caramel 10L | 5.0-15.0 | Mild Caramel Sweetness | A light malt that gives additional color and caramel sweetness to beer. Use 3-15% for pilners to light amber beers. | 67 |
| Caramel 20L | 15-25 | Mild Caramel Sweetness | Slightly more color and flavor than the Caramel 10 malt. | 67 |
| Caramel 40L | 35-45 | Moderate Caramel Sweetness and Toasty | Slightly more color and flavor than the Caramel 20 malt. | 67 |
| Caramel 60L | 55-65 | Moderate Caramel Sweetness | Slightly more color and flavor than the Caramel 40 malt. | 67 |
| Caramel 80L | 70-85 | Strong Caramel/Burnt Sugar | Slightly more color and flavor than the Caramel 40 malt. Can also be used in dark beers to provide a caramel sweetness | 67 |
| Caramel 120L | 115-125 | Very Strong Caramel/Burnt Sugar Mild Raisin Notes | Much more color and flavor than the Caramel 80 malt. Can also be used in dark beers to provide a caramel sweetness | 64 |
| Chocolate Malt | 350-490 | Nutty to Roasted Coffee | Use in dark ales and stouts to increase flavor and color 5 - 10% | 62 |
| Black Malt | 500-585 | Some Astringency and Roasted Coffee | Use in dark ales and stouts to increase flavor and color | 62 |
| Rye | 3.5-4.0 | Rye Flavor | Crisp and dry character use in small 5-10 amounts. | 73 |
| Roasted Barley | 300-600 | Coffee | Use in small amounts (less than 15%) for a dry, intensely bitter malt flavor. | 68 |
| Black Barley | 500-600 | Coffee | Use in small amounts (less than 15%) for a dry, intensely bitter and high levels a very acrid malt flavor. | 66 |
| | | | | |
| Malt Extract Characteristics | |
| Type | Color (Lovibond) | Flavor and Aroma | Characteristics | Fermentability (%) |
| DME - Light | 2.0-6.0 | Similar to 2-Row Malt | Light in color flavor similar to 2-Row Malt | 80 |
| DME - Amber | 8.0-13.0 | Similar to 2-Row Malt with a small addition of Munich Malt | Similar to 2-Row Malt with a small addition of Munich Malt | 80 |
| DME - Dark | 8.0-13.0 | Similar to 2-Row with a small amount of Caramel 120 | Similar to 2-Row with a small amount of Caramel 120 | 80 |
| DME - Wheat | 6.0-10.0 | Similar to White Wheat Malt | 50% wheat 50% Malt | 80 |
| Liquid - Light | 2.0-6.0 | | | 80 |
| Liquid - Amber | 8.0-13.0 | | | 80 |
| Liquid - Dark | 24.0-45.0 | | | 76 |
| Liquid - Wheat | 2.0-6.0 | | | 80 |
| | | | | |
| Flaked Adjunct Characteristics | |
| Type | Color (Lovibond) | Flavor and Aroma | Characteristics | Hot Water Extract (AS-IS) |
| Corn Flakes | 1.0 | Very Mild Malt Flavor | Dry, Crisp Beer Use up to 40% | 70 |
| Wheat Flakes | 2.0-3.0 | Substitute for Wheat Malt | Use 1% to Increase Foam Stability Use < 40% for Wheat Beers | 65 |
| Rye Flakes | 2.0 | Very Strong Rye Flavor | Dry, Crisp Beer Use up to 20% | 71 |
| Rice Flakes | 1.0 | Clean Flavor | Crisp Beer Use up to 25% | 78 |
| | | | | |
| Adjunct Sugar Characteristics | |
| Type | Color (Lovibond) | Use | Characteristics | Fermentability (%) |
| Corn Sugar | 1.0 | Priming Sugar for bottle conditioning. | NA | 80 |
| Sucrose (Table Sugar) | 0.5 | Increase Alcohol Content. | NA | 80 |
| Brown Sugar | 40 | Commonly used in holiday ales and Scottish. | Rich Sweet Flavor | 82 |
| Candi Sugar | 0.5 | Commonly used in Belian beers. | Smooth taste | 80 |
| Maple Syrup | 35.0 | Commonly used in porters | Sweet Maple Taste | 75 |
| | | | | |
| | | | | |
| Copyright © 2005 by Learn To Brew LLC | | |
