Topic: Malt

55 result(s).

Crystal Malts: Tips from the Pros

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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.


Evaluating Your Malt

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These days hops get the most attention of the major brewing ingredients, but don’t overlook the importance of the backbone – and star depending on the style – of beer: Malt. But before opening those bags to mash in you should really be doing some basic evaluation of the malt you bring into your brewery.

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A Dive Into Honey Malt

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The rule of thumb when brewing with extracts is to steep crystal, caramel, and roasted specialty malts, and to mash specialty malts that contain starch. When crystal and caramel* malts are made, the malt starch is largely converted to fermentable sugars and dextrin in a step called stewing; this is basically mashing within the grain


Munich Malts Explained

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The differences among specialty malts is confusing for a number of reasons, including how the same description, such as Munich or crystal, is used for a wide range of malts. And some maltsters use creative names, for example a German-sounding word or a word with an oddly placed umlaut, to suggest a malt type. Let’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.


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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Evaluating Malt

FREE

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.


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.


55 result(s) found.