Malting allows the grains to generate the enzymes needed to convert the starch to sugar. Very simply, the grains are allows to germinate by soaking in water, after which they are kilned, or heated, to stop the germination process. The heating process can be increased to create a range of flavors from caramel to dark chocolate or roast. SRM (Lovibond) is a standard way to estimate the color profile it will contribute to a beer, and it can range anywhere from 1.5 (very light) to 500 (very dark), and anywhere in between. The process of darkening the malt can also vary. Some of the grains below can be simply steeped in water prior to the boil (for extract brews) to extract the flavor of the grain, and some must be mashed to take full advantage of the sugars present.
I’ve laid out here a number of commonly used grains by what they contribute to the beer as well as how they are typically used.
Base Malts
Base malts make up the largest portion of the grain bill, often 50-80% or even higher in simpler bills.
2-Row Pale Malt
SRM: 1.5-3L
In a typical beer, this malt makes up the greatest portion of the grain bill. Pale malt is light in color, and has a high amount of diastatic enzyme needed to convert the starch. A mash is required to convert the sugars. It imparts a crisp malt flavor, and is the backbone of most malt extracts. There is a wide variety of pale malts, from the very simple 2-row to more complex Maris Otter, which imparts a toasty, maltier flavor to the brew.
Pilsner Malt
SRM: 1.5-2L
This malt has the lightest color and flavor, and is often the base for most of the light Czech and German styles. Some less modified Pilsner malts may need a protein rest in the mash, basically a short rest at a lower temperature around 120F before saccharification, to break up the long chain proteins that lead to a slightly cloudy beer.
6-Row Malted Barley
SRM: 2L
This malt is similar to 2-row, but it has higher enzyme levels, which makes it ideal for use with the adjunct grains below that lack the enzymes necessary for start conversion. While this is not a base grain in itself, it should be used when a lot of grains with low diastatic power are used.
Munich Malt
SRM: 10-60L
These malts are kilned at a slightly higher temperature than pale malt, and often used in combination with the base malts to add a malty sweet flavor. Mashing is required for use.
Vienna Malt
SRM: 3-5L
This 2-row malt is kilned to a color somewhere between pale and munich, and provides a toasty, biscuit flavor to the beer. It can be used in addition to pale malt or as the full base grain bill.
Specialty Malts
These malts range from highly kilned or modified malts, contributing to mouthfeel, maltiness, body, flavor and color.
Crystal Malt
SRM: 10-150L
With such a high range of colors, the flavor impacts of crystal malt can vary based on which SRM you use. This is also a great malt to increase body with a caramel, malty flavor in an extract brew because they can be steeped, no need for a mash. Using a liquid heating step in the process, most of the starch in crystal malt has already been converted into soluble and caramelized sugars. Crystal malts with a higher Lovibond rating have darker color and a richer caramel taste, ranging from light malty (10-40L), caramel (40-80L) to a dark raisiny flavor (80L-120L). This malt should not be used too high, maybe around 5-15% of the grain bill due to the high protein content that can contribute to chill haze in a beer.
Chocolate Malt
SRM: 300L
Another great malt for extract brews, as most of the enzymes have been denatured due to the high kiln temperature. This malt produces a rich flavor and considerable darkness. The flavor and color are easily extracted by steeping, leading to the basis of some easy-to-make porter recipes. This malt also contributes very little sugars to the wort, and should be used sparingly, around 2.5-5% of the grain bill. This is a great base for color and flavor in stouts and porters.
Black Patent and Roast Barley
SRM: 300-500L
These two grains are kilned at very high temperatures and contribute a strong roasty taste. Be careful, as the taste becomes acrid if you use too much. Both work well in extract batches, especially stouts.
Cara-Pils and Dextrin Malt
SRM: 2L
These varieties have a very complex starch content, which gives it the ability to increase head retention. When mashed, diastatic enzymes solubilize the dextrins into the mash. However, the dextrins are unfermentable, leading to a sweet, high final gravity beer, such as cream stout. I’ll use this at a standard 5% of the grain bill to keep the foamy head around after the pour.
Malted Wheat
SRM: 2L
Malted wheat is a key ingredient in weizen beers, and contributes a glutiny mouthfeel. The color is very light and is high in fermentable starch. It has diastatic enzyme and must be mashed.
Victory Malt
SRM: 25L
This malt is used to give a biscuity or nutty flavor, stronger than Vienna, but similar. I'll use it at 5-10% of the grist. Also imparts an orangish color. Needs to be mashed. Might use it to give a Maris Otter-type flavor to regular 2-row, if you're not excited about paying extra for "special" malt.
Rye malt
SRM: 4.5L
Malted Rye gives a spicy aftertone to the brew. I'm on a bit of a rye kick these days and put it in almost everything, anywhere from 0.5-2lbs per batch. It really balances well with a citrusy hop aroma. It must be mashed, or you can use rye malt extract for a similar flavor.
Adjuncts
Adjuncs are typically unmalted grains made through a variety of processes including flaking, torrification or simplyrefined starches.
Flaked Oats, Rice and Corn
Oats contribute a rich mouthfeel. Corn is lightly flavored, while rice is almost flavor neutral, leading to very light low-body beers. Corn and rice are very high in convertible starches, but they have no enzymes of their own. To use them they must be mashed with malt that is high in diastatic power.
There is a much longer list of specialty malts as well as base malts that add particular flavors to beer. These include honey malt, biscuit malt, smoked peat malt, etc etc, that would take forever to get into. I’ll dabble in these later as we go through recipes. They are all usually a low amount of the grain bill, but you can create very distinct flavors with them.
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