HOW TO CHOOSE YOUR MALT? Guide to creating your beer recipes

Creating your own recipe is one of the most rewarding steps for a brewer. But faced with the vastness of maltsters’ catalogs, how do you find your way? To choose your malt, you need to think in terms of three criteria: fermentation potential, desired color, and the aromatic profile you want.

Variations of beer malts. Malt colors with different EBC levels to determine which malt gives which beer color.


1. Define your base: The engine of the beer

Every recipe begins with the base malt. It provides the enzymes needed to convert sugars during mashing (saccharification).

  • Proportions: They generally make up 80% to 90% of your grain bill (the grist), but it is entirely possible to use them up to 100% for clean, refreshing beers.
  • Recommended styles: Use Pilsner for a very pale base, Pale Ale for more body, or Wheat Malt (up to 70%) for wheat beers.


2. Shape the color and body with specialty malts

Once your base is chosen, you will add character with specialty malts (generally between 5% and 15% of the recipe).

  • For roundness: Caramel / Crystal malts add body and toffee notes.
  • For malt character: Use Munich I and II (also called Munich 15 and 25). They enhance the “bread crust” character and bring a beautiful golden‑amber color without overwhelming the palate.

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3. Adjust the finishing touches: Roasted malts, flakes, and foam stability

The final percentages refine the appearance and mouthfeel.

  • Foam stability: Adding Carapils (up to 5%) is a very effective brewer’s trick to improve head retention without changing the beer’s color or flavor.
  • Black color: Use 1% to 5% of Chocolate Malt or Carafa (I to III) to obtain dark shades and coffee aromas.
  • Creaminess: Barley or oat flakes add a creamy texture, highly appreciated in Stouts and NEIPAs.


Summary: The golden rule of proportions

For a balanced recipe, keep this classic structure in mind:

  1. Base Malt (80–100%): For alcohol and enzymatic structure.
  2. Support Malt (5–15%): For complexity and color (Munich, Caramel).
  3. Character Malt (1–5%): For intense notes or foam stability (Roasted malts, Carapils).

Rolling Beers Team Tips

Don’t fall into the trap of adding too many different malts. The best recipes are often the simplest. Start by mastering a base (such as 100% Maris Otter or a Pilsner/Munich duo) before adding complexity. A question about a substitution or proportion? Our experts are here to validate your recipe with you.

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