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04-11-2014, 08:14
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2014/11/german-malts-at-glance.html)
http://2.bp.blogspot.com/-lYjrwbL6Uak/VEElzntvhYI/AAAAAAAAVi4/CrG7YbQR-FY/s1600/Berliner_Burgerbrau_Malzbier_1949.jpg (http://2.bp.blogspot.com/-lYjrwbL6Uak/VEElzntvhYI/AAAAAAAAVi4/CrG7YbQR-FY/s1600/Berliner_Burgerbrau_Malzbier_1949.jpg)
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)
http://2.bp.blogspot.com/-lYjrwbL6Uak/VEElzntvhYI/AAAAAAAAVi4/CrG7YbQR-FY/s1600/Berliner_Burgerbrau_Malzbier_1949.jpg (http://2.bp.blogspot.com/-lYjrwbL6Uak/VEElzntvhYI/AAAAAAAAVi4/CrG7YbQR-FY/s1600/Berliner_Burgerbrau_Malzbier_1949.jpg)
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)