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Grain Characteristics
The characteristics of specialty malts for brewing
24
Other
Professional
01/08/2009

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Cards

Term
Crystal 10L
Definition
Provides sweet, mild caramel flavor and a golden color. For pilsner & light amber beer.
Term
Crystal 20L
Definition
Gives a sweet, mild caramel flavor and a golden color. For pilsner beer & light amber beer.
Term
Crystal 40L
Definition
Gives a sweet, medium caramel flavor and a golden color to light red color. For light amber & medium amber beer.
Term
Crystal 55L
Definition
Kiln-roasted caramelized malt used to add nutty flavor characteristics to a wide variety of beer styles, from pale ales to stouts.
Term
Crystal 60L
Definition
Gives a sweet, medium caramel flavor and a deep golden to red color. For light beer, no alcohol and low alcohol beer, amber beer, bock beer, dark beer, porter and stout.
Term
Crystal 80L
Definition
Gives a sweet, pronounced caramel flavor and a red to deep red color. For red beer, dark beer, porter and stout.
Term
Crystal 120L
Definition
Gives a very pronounced to sharp caramel flavor and a deep red color. For dark beer, porter and stout.
Term
Crystal 120-150L
Definition
A highly roasted caramel malt characterized by an intense caramel flavor and slight burnt notes.
Term
Black Patent
Definition
525L. Intense carbonized, burnt caramel, biscuity, woody flavor; intense aroma can be used in porter & stout.
Term
Chocolate
Definition
350L. Used in all types of beer for color adjustment from a very slight increase in light or no alcohol brews to very black in stouts and porters. The chocolate flavor is very complementary in brown ales, porters, stouts and other darker beers.
Term
Munich 10L
Definition
Provides a modest color increase toward the golden to orange hues. Adds a pronounced malty, grainy flavor. For bock & other dark beers, amber & marzen beers, pale ale, Canadian lager & low gravity beers.
Term
Munich 20L
Definition
Provides a modest color increase toward the orange and deep orange hues. Adds a very pronounced malty, grainy flavor. For bock and dark beers & brown ales.
Term
Vienna
Definition
3.5L. Can be used in place of standard Brewers Malt as the base malt contributes slightly more malty, grainy flavor and a slightly deeper golden color. For pilsner beer, light & medium colored amber beers.
Term
Roasted Barley
Definition
300L. Provides a sweet, grainy, coffee-like flavor and a red to deep brown color to beer. Chocolate Malt, Black Malt, or Black Barley are used in combination with Roasted Barley to obtain the desired color. For nut brown ale, porter and stout.
Term
Black Barley
Definition
Provides a sweet, grainy, coffee-like flavor and a red to deep brown color to beer. Chocolate Malt, Black Malt, or Black Barley are used in combination with Roasted Barley to obtain the desired color. For nut brown ale, porter and stout.
Term
Carapils
Definition
The endosperm is almost completely glassy and will visually appear to be darker than standard Brewers Malt. May be used to upgrade all types of light colored beers in balancing body and flavor of dark colored beers.
Term
Rye
Definition
Used to produce rye beer, called Roggen Bier in Germany. The malt yields a very deep red color and a pronounced rye flavor.
Term
Aromatic
Definition
20L. A mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100 percent of the grain bill, but it is fairly low in surplus diastatic enzymes.
Term
Special Roast (Biscuit 26L)
Definition
This toasted malt provides a warm bread or biscuit flavor and aroma and will lend a garnet brown color. Use 5-15 percent maximum. No enzymes. Must be mashed with malts having surplus diastatic power.
Term
Cara-Munich
Definition
56L. A medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color. Not synonymous with Munich malt.
Term
Caravienna
Definition
21L. A light crystal malt used by Belgian breweries in lighter Abbey or Trappist style ales, but it is appropriate for any recipe that calls for crystal malt. Not synonymous with Vienna malt.
Term
Extra Special Roast
Definition
Imparts a dry, almost bitter flavor.
Term
Victory
Definition
28L. With an aroma of baking Bread, Victory® Malt is great in Nut Brown Ales and other dark beers. Special processing develops the toasty, biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. Toasty, Biscuity, Baking Bread, Nutty.
Term
Special B
Definition
130L. The darkest of the Belgian crystal malts, Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
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