Topic: Malt

51 result(s).

Base Malts: Tips from the Pros

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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.


Evaluating Malt

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Join Brew Your Own Magazine’s Technical Editor Ashton Lewis as he shows you how to properly evaluate malt before you use it in your next batch of beer.


Understanding Malt Specs

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Brew Your Own Magazine’s Technical Editor Ashton Lewis walks you through a typical specification sheet for malt and how to make sense of the various measurements and numbers – and most importantly what it means to the beer you want to brew.

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Roasted Malts: Tips from the Pros

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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 flavor we find chocolate rye gives us the best results and we use it in almost every one of our dark beers. We


Malted “Others”: Adjuncts that are no longer raw

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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

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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

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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

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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.


Maximizing Malt Aroma and Character

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I have been on this same journey before and it can be a real challenge chasing elusive flavors that sometimes seem impossible to capture, and perfect malt flavor is one such genie. It’s hard to play this game without starting with malt: They may be lacking in the flavor you are chasing. Although you state


Hop Creep Explained, Backsweetening, and Maximizing Malt Freshness

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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

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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.


Home Malting

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Malting barley at home may sound like a lot of work, but it’s actually pretty easy and doesn’t require much equipment you don’t already own. Once you have the malting process down, you may want to even grow your own barley. Jon Stika walks readers through the steps.


51 result(s) found.