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 |
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Every other beer type |
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As base malt for speciality beers |
Vienna malt |
7 – 9 |
Export beers |
100% |
To achieve “amber coloured beers” and promote full-bodied flavour |
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Märzenbier |
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Festival beers |
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Home-brewed beers |
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Munich malt I |
I 12 – 17 |
Dark beers |
up to 100 % |
Underscores the typical beer character through intensified flavour |
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Festival beers |
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Achieves intense beer colour |
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II 20 – 25 |
Stouts |
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Malt beers |
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Black beers |
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Spitz malt |
2.5 – 4.5 |
To compensate for highly soluble brewing malts |
max. 15 – 20 % |
Improved head retention |
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Smoked malt |
3 – 6 |
Smoked beers |
up to 100 % |
Achieves the typical smoked flavour |
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Lagers |
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Kellerbier |
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Speciality beers, e.g. for tavern breweries |
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Wheat beers |
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Sour malt pH 3.4 – 3.6 |
3 – 7a |
Pilsner beers |
up to 5 % |
Lowers the wort ph, thereby |
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Light beers |
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Improves mashing performance |
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Draught beers |
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Intensifies fermentation |
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Effects pale beer colours in Pilsner beers |
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Improves flavour stability |
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More balanced beer flavour |
Melanoidin malt |
60 – 80 |
Wheat beers |
up to 20 % |
Improves flavour stability and full-bodied flavour |
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Bocks |
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Balances beer colour |
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Dark beers |
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Achieves reddish colour |
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Red ales |
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Optimizes mash work |
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Amber beers |
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Caramel malt light |
20 – 30 |
Pale beers |
10 – 15 % |
Increases full-bodied flavour |
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Export beers |
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Intensifies malt flavour |
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Festival beers |
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Improved head retention |
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Low alcohol malt beers (Nährbiere) |
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Full, balanced flavour |
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Wheat beers |
up to 30 % |
Fuller beer colour |
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Draught beers |
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Adjusts beer colour in Pilsner or Lager beers |
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Light beers |
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Flavour optimization for yeast wheat beers |
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Reduced-alcohol beers |
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Alcohol-free beers |
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Caramel malt dark |
60 – 160 |
Bock beers |
up to 20 % |
Improves flavour stability and full-bodied flavour |
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Dark beers |
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Balances beer colour |
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Red ale |
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Optimizes mash work |
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Amber beers |
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Intensifies malt flavour |
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Festival beers |
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Non alcohol malt beers |
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Low alcohol malt beers |
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Light beers |
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Roasted malt |
800 – 1500 |
Dark beers |
1 – 5 % |
Intensifies the typical flavour of dark beers and beer colour |
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Stouts |
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Alt beers |
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Bocks |
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Black beers |
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Diastatic barley malt |
3 – 6 |
All beer varieties |
as needed |
High enzyme capacity, improves processing, optimizes solubility and breakdown of starch |
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Production of malt extracts |
Source: |
"The Soul of Beer: Malting Barley from Germany", Braugersten-Gemeinschaft e.V., page 57. |