The Brewer

Malt Guide: Base Malts vs. Specialty Malts

Malt Guide: The Soul of Beer

Hops get all the glory, but malt does all the work. Malt provides the sugar for alcohol, the color, the body, and the backbone of flavor. Without malt, you just have hop tea. Understanding malt is the first step to designing your own recipes.

1. The Color Scale: Lovibond & EBC

How do we measure malt color?

  • Lovibond (°L): The American scale.
  • EBC: The European scale.
  • Rule of thumb: EBC is roughly Lovibond × 2.
    • Pale Malt: 2°L (4 EBC) - Straw color.
    • Caramel 60: 60°L (120 EBC) - Deep Red/Amber.
    • Roasted Barley: 500°L (1000 EBC) - Pitch Black.

2. Base Malts (The Canvas)

Base malts make up 80-100% of the grain bill. They contain the enzymes needed to convert starch to sugar.

  • Pilsner Malt (1.5°L): The lightest malt. Tastes of raw grain, hay, and light honey. Used in Lagers and Belgians.
  • Pale Ale / 2-Row (2°L): The standard. Slightly toastier than Pilsner. The backbone of almost every IPA and Pale Ale.
  • Maris Otter (3°L): The British classic. Nutty, biscuit-like flavor. Essential for English Ales.
  • Munich Malt (6-10°L): A “High Kilned” base malt. Rich, bready, crusty flavors. Can be used as 100% of the bill (for Dunkels) or as a booster.

3. Specialty Malts (The Paint)

These are used in small amounts (5-20%) to add specific flavors and colors. Most do not have enzymes, so they must be mashed with base malt.

Crystal / Caramel Malts

The grain is stewed inside the husk, turning the starch into crystallized sugar.

  • Carapils: Adds foam and body, no flavor.
  • Crystal 20/40: Honey, light caramel.
  • Crystal 60/80: Toffee, burnt sugar, raisin.
  • Crystal 120: Dark fruit, burnt caramel.

Roasted Malts

Kilned at very high temperatures until black. The “Maillard Reaction” goes into overdrive.

  • Chocolate Malt (350°L): Coffee, dark chocolate. Used in Porters.
  • Roasted Barley (500°L): Technically not malted. Dry, sharp, acrid roastiness. Essential for Stouts.
  • Black Patent: Like ash or charcoal. Use sparingly for color correction.

4. Adjuncts

Unmalted grains used for texture.

  • Flaked Oats: Creamy, silky mouthfeel (Stouts, NEIPAs).
  • Flaked Corn (Maize): Lightens the body and sweetness (Cream Ale, Mexican Lager).
  • Wheat: Adds protein haze and fluffy head (Wheat Beer, NEIPA).

Conclusion

A great recipe is about balance. You don’t mix every color on the palette to paint a picture. Pick a high-quality base malt, and use specialty malts with intention to create depth, color, and nuance.