Articles
Topic: Malt
Understanding Malt COAs
As an agricultural product, barley from crop-to-crop, maltster-to-maltster, or location-to-location varies. If you want to be precise in your brewing, understanding the information that comes with a malt’s certificate of analysis is a big step in that direction.
The Lighter Side of Specialty Malt
Specialty malts provide many key aspects to your beer such as flavor, aroma, color, body, mouthfeel, sweetness, acidity, and head retention. Take a closer look at the specialty malts available to homebrewers that fall below 30 Lovibond.
Learn How to Smoke Your Beers
Beer produced with smoked malts don’t need to be smoke bombs. Learn to craft your own smoked malts and use them in recipes.
Crystal Malts: Tips from the Pros
In addition to lending color and flavor to beer, crystal malts enhance body and help with foam stability. Three pros make the best ways to use crystal malt crystal clear.
Base Malts: Tips from the Pros
There is a huge variety of base grains out there that differ by type, barley variety, and maltster practices. These malts make up the majority of your beer, so don’t overlook them.
Roasted Malts: Tips from the Pros
Two 2020 Great American Beer Festival (GABF) medalists share their preferences and techniques for brewing with roasted malts. Jeff Young, Co-Founder/Brewmaster of Shoe Tree Brewing Co. in Carson City, Nevada For chocolate
Malted “Others”: Adjuncts that are no longer raw
There is a big world of malted grains outside of barley. Explore some of those options and some best practices when stepping outside of craft brewing’s “comfort zone.”
Malting vs. Mashing
These two terms, malting and mashing . . . what do they mean to you? The malting process is a fairly broad and generic term given to processing raw grains just as
Grain Husks Explained
Here at Brew Your Own magazine, we field a lot of questions that revolve around the husks of brewing grains. Grain husks serve a very specific purpose for many all-grain brewers and
LOX-less Malts: Their impact on staling and head retention
Have you heard about LOX-less (or LOX-null) malts? Neither had we . . . lucky for us, columnist Colin Kaminski breaks down the details of this relatively new line of malts.
Hop Creep Explained, Backsweetening, and Maximizing Malt Freshness
The term “hop creep” is not to be confused with lupulin shift. The Wiz provides the current understanding of hop creep as well as how to maximize certain flavor components of beer.
Brewing Continental-Style Lagers: Tips From the Pros
Continental-styled lagers are often malt-forward beers. We sat down with two award-winning brewers to talk malts for your next bottom-fermented recipe.
