Short for malted grain - the main ingredient of beer after water. A cereal grain, usually barley, that has been soaked then dried. The soaking causes the grain to germinate, developing enzymes necessary to convert the grain's starches in to fermentable sugars.

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What is the proper way to use Melanoidin Malt in a recipe

I know Melanoidin Malt can be used as a substitute for decoction mashing, provides the richness expected in certain styles, and may improve red or brown color. So at what percentages does the malt ...
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Differences in Crystal Malt darkness

What are the effects of changing the darkness of Crystal Malt? I'm an extract brewer, and many of the recipes I've tried call for steeping some crystal malt, but I'm not always able to find the °L ...
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What does “row” mean in two-row hops/malt [duplicate]

Possible Duplicate: What's the difference between 2-row and 6-row malt? And why should I care?
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How does malted wheat differ from malted barley?

Aside from the fact that they're two different types of grain, how do the two malted grains differ in terms of their effects in beer such as flavor, body, head, etc. when used as base malts?
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What is a good resource for flavor contributions of different ingredients?

For those of us who are still brewing from kits and recipes and want to branch out and try building our own flavors, what resources are there that describe the various flavors contributed by ...
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Malt flavor profiles

Does anyone know a good comprehensive resource to compare different base and specialty grains and their resulting flavor profiles?
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Crushing malt without a mill

What's the best way to crush malt if you don't have a mill at home? How much malt would you venture to crush that way?
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Munich and Vienna Malt

How do these two malts differ? I can find sources at times with slightly different colors and I know there must be flavor differences. I was wondering if anyone could shed light on how the two are ...