Articles
Topic: Malt
Cold Steeping Specialty Grains
Steeping specialty grains is a common practice for many homebrewers, particularly those who brew extract or partial-mash recipes. As with many things in the beer brewing process, there are trade-offs to be
Brewing with Smoked Malt: Tips from the Pros
Beers with smoked malts aren’t for everyone. Or, possibly, not everyone has had the right style of smoked beer? As with any ingredient, the style and amount used can result in an
Smoking & Roasting Malts
Why would you want to smoke your own malt, or make your own roasted malts? After all, smoked malts are available from respected suppliers such as Briess, Weyermann, and Simpsons, and we
Brewing with Dehusked Dark Malt
Whether it was bread or beer that convinced our ancestors to trade in their nomadic wandering to tend fields of grass; grain and human culture are as linked as hops and IPA.
Beer Starts Here: Base Malts
Like any structure, beer must have a foundation, which is what we call “base malt.” With malt extract the choice of base malt has been made for you, but in the case
Malting At Home
Want to take complete control of your beer’s flavor? Then malt your own barley! Everything you need to know is here.
Black is Beautiful: Black Malts
My mother’s favorite phrase for a really dark place was “It’s as black as Newgate’s Knocker!” This derived from the infamous Newgate prison where public executions of criminals were carried out in
Using Specialty Malts
Always consider these specialty malts when crafting a new recipe to enhance your brew.
Using Roasted Barley: Tips from the Pros
Two pros give tips on using roasted barley — the dark, aromatic malt of stouts — in your home brewery.
Dark Roasted Barley
Roasted barley is not a malt, but it is the stuff of stouts . . . and more. Whenever you need an aromatic, espresso-like flavor or a dark beer with a light head, roasted barley is the key. Plus: four clone recipes
Chocolate Malt
I’m not sure of anything as ubiquitously distributed and enjoyed the world over as “chockies.” From the creamy goodness of milk chocolate to the biting dryness of very dark cocoa, it’s entirely loved. If only there were something in brewing that we could use to mimic chocolate. If only…
Back in Black: The Truth About Black Patent Malt
Burnt? Acrid? Or just misunderstood? Learn the truth about how black malt is made and what it’s good for. Plus: four clone recipes
