Selection of home-brewed beer malt

There are only four basic components of beer: malt, hops, yeast and water, but why does it have so many variations? This is because each raw material can actually have hundreds of types and preparation methods, according to different raw materials production process is also different, and then add different collocations, of course, you can create endless possibilities. That's why a great brewer is not only an engineer, but an artist.

The vast majority of malt can be divided into four main categories.

The first type is shallow drying malt. This type of malt in the process of drying after malt germination temperature will not be too high, in about a hundred degrees, the time will not be too long, their color is lighter, but according to the temperature and length of time will bring different tastes and aromas, such as many German beers with a very heavy malt aroma, there is a large number of Munich malt, this malt has a very heavy malt sweetness and layering, bringing the unique taste of these German beers.

The second category is deep drying malt. This type of drying temperature is very high, and will last a relatively long time, malt will be roasted to dark brown or even all black, they often bring roasting, caramel, coffee and chocolate, of course, but also bring beer deeper color, most dark beer will use this type of malt.

The third category is called caramel malt. This malt will be dried after a special process, which will produce a sugar that will not be fermented by yeast, this malt will also bring different flavors and colors according to different drying times and temperatures, but more importantly, these unfermented sugars will strengthen the taste of the beer and increase the depth of the wine, and many Ayer-type beers will have a part of this malt.

The fourth type is to bake barley before it germinates, so it is called roasted barley, which is a necessary raw material for Stout, which can bring a special bitter taste, which is not found in baked barley malt.