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04-11-2014, 08:14
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The title says it all. This is a short post in my current series on German malting.

I'm finding it fun even if you aren't. I'm having to churn out the posts this week because of my upcoming trips to the US. Actually, I'll be in the US when this posted. Slaving away in New Jersey.

Like much of what I do, this is really for my own reference. So I can easily find this information when I need it. I found it in a little booklet produced by Braugersten-Gemeinschaft (http://www.braugerstengemeinschaft.de/) e.V., a group dedicated to researching and breeding malting barley for brewing.



German Malt types


Malt type
Colour / EBC
Use
Amount
Purpose of use


Pilsner malt
3 - 5
Pilsner beers
100%
For the production of all pale beers




Every other beer type

As base malt for speciality beers


Vienna malt
7 – 9
Export beers
100%
To achieve “amber coloured beers” and promote full-bodied flavour




Märzenbier






Festival beers






Home-brewed beers


















Munich malt I
I 12 – 17
Dark beers
up to 100 %
Underscores the typical beer character through intensified flavour




Festival beers

Achieves intense beer colour



II 20 – 25
Stouts






Malt beers






Black beers











Spitz malt
2.5 – 4.5
To compensate for highly soluble brewing malts
max. 15 – 20 %
Improved head retention









Smoked malt
3 – 6
Smoked beers
up to 100 %
Achieves the typical smoked flavour




Lagers






Kellerbier






Speciality beers, e.g. for tavern breweries






Wheat beers











Sour malt pH 3.4 – 3.6
3 – 7a
Pilsner beers
up to 5 %
Lowers the wort ph, thereby




Light beers

Improves mashing performance




Draught beers

Intensifies fermentation






Effects pale beer colours in Pilsner beers






Improves flavour stability






More balanced beer flavour


Melanoidin malt
60 – 80
Wheat beers
up to 20 %
Improves flavour stability and full-bodied flavour




Bocks

Balances beer colour




Dark beers

Achieves reddish colour




Red ales

Optimizes mash work




Amber beers











Caramel malt light
20 – 30
Pale beers
10 – 15 %
Increases full-bodied flavour




Export beers

Intensifies malt flavour




Festival beers

Improved head retention




Low alcohol malt beers (Nährbiere)

Full, balanced flavour




Wheat beers
up to 30 %
Fuller beer colour




Draught beers

Adjusts beer colour in Pilsner or Lager beers




Light beers

Flavour optimization for yeast wheat beers




Reduced-alcohol beers






Alcohol-free beers











Caramel malt dark
60 – 160
Bock beers
up to 20 %
Improves flavour stability and full-bodied flavour




Dark beers

Balances beer colour




Red ale

Optimizes mash work




Amber beers

Intensifies malt flavour




Festival beers






Non alcohol malt beers






Low alcohol malt beers






Light beers











Roasted malt
800 – 1500
Dark beers
1 – 5 %
Intensifies the typical flavour of dark beers and beer colour




Stouts






Alt beers






Bocks






Black beers











Diastatic barley malt
3 – 6
All beer varieties
as needed
High enzyme capacity, improves processing, optimizes solubility and breakdown of starch






Production of malt extracts


Source:


"The Soul of Beer: Malting Barley from Germany", Braugersten-Gemeinschaft e.V., page 57.



I told you it was a short post that's me done now.

I might do something similar for British malt types.

More... (http://barclayperkins.blogspot.com/2014/11/german-malts-at-glance.html)