Topic: Malt
Munich Malts Explained
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
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.
Understanding Malt Specs
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
Evaluating Malt
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
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.
Maximizing Malt Aroma and Character
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.
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.
