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Questions tagged [malt]

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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If I’m using a high diastatic malt, was it still necessary to add some acid malt into the mash?

If I’m using a high diastatic malt, was it still necessary to add some acid malt into the mash ?
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Is there a benefit to a full 60 (plus) minute boil, as opposed to shorter boil/more hops?

The idea is pretty simple: bittering due to alpha acid isomerization is a function of boil time and quantity of bittering hops. Hence, it's quoted that from an alpha acid standpoint, a 15 minute boil ...
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Malt bills - Potential extract weight per volume of wort required for target gravity

I'm looking to understand malt bills a bit more. I'm currently reading "Malt - A Practical Guide from Field to Brewhouse" by John Mallet. I'm particularly interested in the section describing the ...
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44 views

How do I create, dry or roast my own barley malt for beer? [duplicate]

I live close to a farm and I have access to fresh barley. How would I go forward to create barley malt, so I can brew for example a Pale Ale beer?
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620 views

Malted vs unmalted flaked oats

What difference to the mash and ultimately the end product will Flaked Oats vs Malted Flaked Oats make? I have run a recipe Nut Brown Ale using Malted Flaked Oats several times and recently reordered ...
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Step mash and under modified malts

I’ve been reading about common mistakes with Belgian beers and it’s been noted that a “real” Belgian beer requires a step mash. The reason given for this is that apparently this is required for good ...
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69 views

First batch result [closed]

I'm know enjoying my first batch of beer. I think, it will be some kinda use for those who are hesitating to start their brew or still researching. I did quite much research before i did brew. ...
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73 views

home malting equipment

I wonder if you guys use any home malting equipment. Or is there such equipment available for homebrewers? I'd like to use automated malting equipment up to 25kg-50kg/batch. If you know such equipment,...
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1answer
32 views

Own malted barley use

I malted my own barley for experiment. But I've not used them yet. I mean bought castle malt and munton's Irish Stout LME but haven't used them too yet. First, I want to brew my own malted barley, if ...
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171 views

What are these insects in my malt?

Bought a bag of malt yesterday at the local homebrew store, and when I opened it today I noticed dark gray to blackish insects in there. I had some unmalted wheat in there with the malts. The store ...
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1answer
65 views

Mosaic Hop Issue

I'm trying to do some hop analysis based on a single hop IPA with some dry hopping on it. I often drink some industrial beers simply based on Mosaic hop, and I do love it. But when i use it, it keeps ...
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Is malt + wheat still a SMaSH?

Say if I add Extra Pale malt, then add some wheat, oats, or something else to add body/weight only to the beer, can it still be called a SMaSH?
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373 views

Recipe simply calls for caramalt

Some friends and I wanted to try to recreate the brew dog Vagabond Pale Ale from their diy dog catalog. The grain bill looks as follows Pale Ale 3.38kg 7.43lb Caramalt 0.5kg 1.1lb Crystal 150 0.19kg ...
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Caramunich 1, 2, and 3 vs. Munich 1, 2, and 3

From my understanding it seems Munich is a base malt whereas Caramunich is a crystal malt, and the numbering is the amount of roasting. Is that correct? Are Caramunich and Munich interchangeable?
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Question about steeping time for making your own Malt?

I want to make my own malt, but I'm a little unsure of how long I should be steeping the barley grain as different websites suggest different things. BeerSmith says to steep for 2 hours, whereas BYO ...
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294 views

How would I know if a malt was under modified?

I've seen recommendations to do a protein rest for under-modified malts. What are under-modified malts and how would I know if a malt is highly modified or under-modified. I had a quick look at this ...
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First brew - OK to substitute malt/hops, and how much water should I be boiling?

I've been reading John Palmer's How to Brew and I'm getting ready for my first brew day in a few days. I'm aiming to follow the basic 'Cincinnati Pale Ale' recipe that he provides but I'm going to ...
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1answer
99 views

BJCP Category for Malted Cider

As the title suggests, looking to confirm which BJCP 2015 category would be most appropriate for a malted apple cider. In this recipe, the malt character comes from two sources: 1) DME boiled in ...
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2answers
793 views

Can I cook/eat milled barley malt?

I've got a small bag of whole barley malt. After doing a bit of reading I'm getting conflicting information. Some say the outer hull in not edible, while others say it is fine and a good source of ...
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2answers
977 views

What does it mean “Lager Malt” in this recipe (FreeBeer)

I'm trying to brew FreeBeer 1.0 https://github.com/FreeBrewers/Vores My question is: what is "Lager malt" they talking about? I think this is just a malt type (for example for Pilsner malt) but after ...
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3answers
873 views

How coarse should I grind the malt?

I and my soon to be wife have just started brewing on our own and at the moment we are using a local provider for our malt. The malt comes ground in a plastic bag and is relatively fresh but a bit ...
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2answers
418 views

What characteristics does Halcyon and Maris Otter bring to beer?

I have been brewing with these two types of malts and was just wondering what types of beer are typically made with them and what taste characteristics they have.
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Strong beer at 3%?

The O.G. was 13 Brix (1.053), and the F.G. was 8 Brix (1.031). According to the calculation, the beer is only approximately 3% ABV. But I tried a glass and it's gotta be closer to 5.5%. 20% of the ...
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can you suggest a recipe for these hops and fermentables?

I can only find German pilsner malt for brewing in my country. I can find fuggles, saaz, brewers gold, cascade, Syrian,target 2014,HALLERTAU HERSBRUCKER types of hops. and I can find most common ...
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1answer
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Need some carification on my ingredient choices and hop boil timing

Want to make a simple high gravity single hop ipa. Will this recipe work? 10 pounds DME Amber 1 pound Crystal 40l steeped 45 mins 1 oz Citra hops start 60 mins 1 oz Citra hops 45 mins 1 oz Citra ...
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I used too much malt. What should I do? Suggestions how to salvage?

So, I need advice how to salvage my beer. I intended to make 5 gallon batch of IPA. I had ingredients for two batches of beer on hand and I accidentally added 3 extra pounds of dry malt extract to my ...
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First time brewer. I'm afraid I've ruined my beer

This is my first time breing beer, and I was doing so while distracted with kids, and unfortunately I missed the dry malt extract packet that was in my IPA kit. There were 2 cans of a liquid malt ...
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704 views

Why every brew has a bitter malty aftertaste?

Every of 5 previous brews (lager, pilsner, pale ale, IPA) have had a somewhat bitter and malty aftertaste to them. It's not too off-putting (except the lager) but is clearly there, yet not present on ...
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1answer
179 views

Where does the grape flavor/aroma come from in dark beers?

I did two different dark beers, a rauchbier and a imperial stout, and noticed a grape aroma and flavor in them. The fermentables that there're in common are: pilsen, flaked oats, caramalt and black ...
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1answer
283 views

Which malts/hops (and how much) should I keep on hand for maximum flexibility? [closed]

Which varieties (and how much) of malts and hops should I keep on hand to be able to brew the greatest variety of beers without having to go to my LHBS? For clarity, this is for brewing five gallon ...
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1answer
3k views

What is a Honey Malt, and is there an alternative malt to replace it?

A recipe I'd like to try has a small proportion of Honey Malt as part of its grain bill. I've looked around supply sites and haven't found one that supplies this malt. I'm in New Zealand, so this ...
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1answer
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Malt Extract not properly sealed

I am about to brew one of my first beers (using the malt extract brewing method), however when my ingredients arrived one of the bags was not quite sealed and some extract had leaked out. The loss of ...
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Can I still use malts that have melted?

I inherited a slew of brewing equipment and ingredients from a friend, but am not sure if it is usable, it's been in storage for a while. Specifically the malts have melted into chunks(a dry imported ...
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4answers
616 views

Can I sanitize an auto-siphon with boiling water?

So. My first two batches of an IPA and a Brown Ale ended up with a Malt Vinegar taste and smell. I know there can be many factors and many types of reasons for it. I want to get my sanitizing 110% ...
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3answers
440 views

Using brewing sugar (or equivalent) as the only fermentable?

What would the result be of a brew done with say, brewing sugar (or equivalent), used as the only fermentable? Quite an ambiguous question I know - obviously flavour is dependant on many factors, but ...
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1answer
91 views

Can someone explain the difference between different kinds of malts?

I'm just getting into brewing and I'm curious what kinds of Malts are out there and what I can expect from them. I made an IPA for my first batch, which seems to be conditioning well so far, and I'm ...
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324 views

Fat in malted and unmalted barley

Does malted barley have fat like un-malted barley? If either have fat, why doesn't this cause problems in the beer? What happens with this fat during the brew?
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375 views

Consequences of Warming Liquid Malt Extract?

If I get a large internet delivery from NB of 4 extracts, I put everything into the fridge, hops and malt included. On brew day, If I were to just take the liquid malt out of the fridge and attempt ...
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1answer
291 views

Inconsistencies in fermentables' ppg calculation

I've been searching around the net, asking in forums, even writing to Weyermann, trying to figure out what is the correct formula -- using a malt spec sheet -- to calculate the ppg value that I can ...
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4answers
226 views

Which yeast and hops should I use to learn the distinctive taste of various grains?

(This title is purposely worded after this question.) I'm about to begin all-grain brewing soon. I'm excited about all of the options, combinations, and ratios of the different grains, but it is very ...
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1answer
91 views

Can Malt extract or Wort be inverted?

You can invert Sucrose sugar (UK table sugar) into Fructose and Glucose, by heating with citric acid, (FYI This is how you make belgian candy sugar guys!). I'm not too hot on my Malt, but there is a ...
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1answer
9k views

What is the difference between Munich and CaraMunich malts?

I know there are different versions of each, like Light or Dark, I II III. I'd like to have the general differences between the two, mainly! Thanks!
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2answers
506 views

What is the shelf life for DME?

I have a package of Briess Golden Light DME, and I noticed on the back it had a date stamp of 130923 10:57, which I assume to mean it was produced on Sept. 23, 2013. It got me wondering if DME ...
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1answer
225 views

Colour adjustment

Is there a difference between darker malts in the color they give to the brew? Melanoiden malts are said to give a red color, chocolate malts should render the beer brown. But there is just one ...
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1answer
846 views

How long can I store crushed and whole grain?

I want to buy a large pack (25kg) but i will only use 10kg to start. How long can I store the rest? How long can they be stored if crushed?
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5answers
656 views

When do I need to use a brewing Kettle?

A lot of recipes mention using a brewing kettle to make the wort. Is this necessary, or can I just add liquid malt directly to my primary fermentor carboy? I don't have a place to boil the wort.
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Yeast starter with YM-Medium under aerob conditions?

As far as I know the most common yeast starters are malt extracts which are sealed with an airlock. But the few times I worked with yeasts in the lab we used YM-Medium (Yeast extract-Malt extract) to ...
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2k views

What is the Purpose of Adding Malt Sugars Towards the End of the Boiling of the Wort, as Opposed to the Beginning?

I am in the middle of brewing a Phat Tyre Amber Ale from Northern Brewer. After boiling the water and steeping the grain, I took the pot off and added the liquid 6lbs Munich malt syrup and the dry 1lb ...
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1k views

Why is my spent grain smelling funky?

Last sunday we brewed a couple of black porter batches with my buddies and we used a generous amount of roasted barley with pilsen malt. We put it into the frigde as soon as we finished mashing, as we ...
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If I live in a country where alcohol is prohibited, how to I deal with these obstacles? [closed]

I will have access to wheat and barley, only fresh, nothing malted. I have been reading online a little on malting. So this step doesn't seem to be an issue. My real issue is yeast. Assuming that all ...