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The malt catalog
Base malts (barley)
When brewing beer, it's impossible to overlook base malts. These malts enable the enzymatic activity needed to extract the simple sugars essential to beer-making. They can be used 100% to design a recipe.
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Crystal malts
Crystal malts have undergone a form of caramelization inside the grain. They are used to add flavor and roundness. They are available with different levels of cooking (and color). They still provide fermentable sugars, but are generally only used up to 30% of the total grain proportion.
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Roasted malts
Torrefied malts have been roasted to a pronounced degree of roastiness. They can be used to create colored beers such as black or brown ales. It is customary to use up to 10%. Their use will bring taste but less sugar.
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