Malt Types
| Productname | Other Productnames | Colour
(EBC) |
Application |
| Pilsen Malt | or: Pale Malt
or: Lager Malt |
2,5 – 3,5 | To be used exclusively for pale beers (pilsner, lager) or as an additive in variable quantities for almost all other types of beer. |
| Spring Barley Malt | For especially high-quality beers | ||
| Winter Barley Malt | For beers made with the addition of, e.g. adjuncts | ||
| Vienna Malt | or: Amber Malt | 5,5 – 8,0 | For strong, light beers and festival beers or for later colouring of palebeers |
| Munich Malt | or: Dark Malt | For dark beers, festival beers, strong beers, malt beers and stouts or for reinforcing the malty, aromatic character of medium-coloured beers (e.g. Alt – old-style German top fermented beer) | |
| -
Typ 1: pale |
13
- 18 |
||
| -
Typ 2: dark |
20
- 25 |
||
| Wheat Malt | or:
White Malt |
2,0 – 4,0 | For brewing wheat beers or as an additive for top fermented beers (e.g. Koelsch – strong lager, or Berlin white beer) |
| Caramel Malt | or:
Crystal Malt |
For increasing the flavour of alcohol-free or low-alcohol beers, or the darker types also for colouring while avoiding a burnt flavour. | |
| -
Caramel Malt Pilsen type |
3,0
- 5,0 |
||
| -
Caramel Malt Light |
20
- 30 |
||
| -
Caramel Malt Dark |
100
- 140 |
||
| Colour Malt | or:
Black Malt or: Roasted Malt or: Chocolate Malt |
1000
- 1200 |
For intensifying the colour and flavour of darker beers, in small quantities also for deepening the colour without changing the character of the beer. |
| Sour Malt | or:
Acid Malt |
3,0
- 7,0 |
For softer and paler beers, or for rounding the flavour of pilsner beers if a biological souring is not being used. |
| Organic Malt | or:
Biomalt |
2,5
- 3,5 |
Malt from certified organic cultivation which is used for organic beers |
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