Various studies have been showing the impact of hops, malt, yeast and water on the final beer products. However, the major flavour contributor is considered to be the speciality malts. While the impact of base malts in beer can be subtle, it does have a certain effect on beer and lets you predict the outcome.
The base Château special malt, as the name indicates, lays the foundation for the beer prepared using it. It is a major contributor to proteins, carbohydrates and enzymes found in beer. All these are the workhorse of such malt and may be treated as such due to their primary use as an enzyme and carbohydrate source. However, it doesn’t mean that these are interchangeable. The base malts also vary in taste and flavour. That’s why certain malts are known to provide specific flavour or tastes to a specific recipe. If you know the differences between various malts, you can easily choose the accurate base malt for your beer.
Know the Differences in Base Malts
For people who are new to base malts, the best way to know the difference between them is to get their hands on various varieties and give them a unique taste. Like speciality Château Cafe Light Malt or other malts, base malts also come in various varieties. Some of these include the following:
Pale Malt is the common base malt used for brewing beer. It often is termed as “2-row” malt and can be confusing to beginners, as all the malts they might be using are some of the other types of 2-row malt. The pale malt has a light colour and it’s used for making almost any type of beer, as well as highly customisable. So, you won’t have trouble getting the extract out of it.
Pilsner malt has a lighter hue compared to pale malt. It falls in the Lovibond range of 1.5 to 2-degrees. This malt is typically used for making Pilsner beers that are traditional Czech and Pilsners. It boasts a crisper and lighter flavour than pale malt.
Pale Ale Malt
Compared to pale malt, pale ale malt is slightly darker and more kilned. It falls in the Lovibond range of 2.5 to 3-degrees. It has a full-bodied flavour and gives more malty aromas. This particular malt is perfect for any ale – from stouts and porters to IPAs and pale ales.
It is highly kilned malt compared to base malts and often shines with malty aromas and flavours. This malt is slightly darker in colour than other base malts. It falls in the Lovibond range of 4-degrees. Although it is highly kilned than different types of base malts, it has a great enzymatic activity for completing the conversion in its way. It often has a malty, grainy and sometimes sweet flavour.
Munich malt is the most kilned than other base malts and often weighs somewhere between 7 to 30 degrees Lovibond range. Therefore, it is best to check the colour of these malts, as both lighter and darker malts vary in characteristics. The lighter Munich malts have been less kilned compared to their darker counterparts.
How to Choose the Right Malt
When selecting the malted barley for the base malt, you need to consider the beer recipe or what exactly you want to craft. Do you want Pilsner style or East Coast IPA, or Thick Aged Stout? You can choose the base malt that’s suitable for the finished product as you desire it to be.
Here are some characteristics to consider when choosing the best base malt for making any beer style:
First, you need to ask what type of malt is giving the desired beer. If you’re making a Brut IPA without including residual sugar, it will stick to the American 2 Row to be the clean, cost-effective and consistent beer. It is a hop-driven beer that has a clean yeast profile.
In case you want to make malty English Barley wine using Château Abbey Malt, you need to spend some extra cash to get the high-end yield. If you want lager-style beer, you can use Vienna or pilsner, along with Munich, for ensuring high flavour from the crisp and clean yeast.
This means after deciding which beer type you want, you can easily decide which type of Castle Malting malt is suitable for your beer.
I hope this article was helpful for you to know about base malts and their importance in brewing different types of beer.