60L Caramel malt
In addition to the variety of base grains that provide the majority of fermentable sugars, brewers can use a wide variety of specialty grains to add flavor and color to their beer. In general, I consider these specialty grains as belonging to one of three categories: caramel malts, highly kilned malts, and character malts. Certain beer styles may use very little specialty grains, or none at all, while other styles are largely defined by their use of particular specialty grains (think stouts and porters). It is important to keep in mind that the barley used in the production of specialty grains are the same types of barley that are used in the production of base malt, but subjected to different processing. Just to review, base malt grains are soaked in water and allowed to germinate and start to sprout as they gently dry. Once the grains are sufficiently germinated, base malt grains are dried out and lightly kilned to stop germination.
Caramel malts: Also commonly referred to as crystal malts (or with the prefix cara- ), caramel malts come in a range of ‘color’. The color of caramel malts (and many other malts) is measured in degrees Lovibond (L). Caramel malts typically range from 10L-120L in color. All crystal malts will impart some degree of a sweet character and mouthfeel through less fermentable sugars. Lighter caramel malts will impart a gentler sweetness with a touch of toffee and caramel character, but won’t change the color of the beer much. As the degree Lovibond increases, so does the assertiveness of the malty character, with high level caramel malts having an almost roasty or burnt character. During the production of caramel malts, the wet germinating grains are heated, putting them through the conversion of starch into sugar while still in the husk. This results in a hard interior that is crystallized sugar (hence the name ‘crystal’ malt) instead of starch. The temperature and time involved in the kilning of crystal malt is what determines the color level and associated flavors.
Highly kilned (roasted) malts: Grains that are very highly kilned will contribute a large amount of color to the finished beer. The Lovibond range for these malts is typically measured in the hundreds of degrees (200L-500L). Generally these malts will contribute a roasty bitterness (think coffee) to the beer, however, there are some varieties that have been ‘de-bittered’ and mostly provide color. Other examples include a range of chocolate malts, black patent, and roasted barley.
Character malts: What I’m calling character malts don’t come from any one particular process, or have any particular common characteristics or flavors. This catch-all category includes any varieties of malt that are used to contribute particular flavors and aromas to the finished beer. This would include smoked malts, biscuit malt, aromatic malt, Victory, acidulated malt and many others. Character malts may be used to add a wide variety of more complex malt flavors, including bready, nutty, toasty or crackery, in addition to smoky flavor and aromas from smoked malts.
The first two categories of specialty malts can be steeped (like grain tea) to impart their flavors to the beer. However, the majority of the character malts need to undergo mashing to allow enzymes to convert theirs starch to sugars. Specialty grains plan an important role in brewing beer, as they provide variety and complexity needed to brew the wide range of beer styles we enjoy today.
Earlier in this series:
Barley Basics
Yeast Inspection
An Introduction to Brewing Ingredients
Up Next: Adjuncts
