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

Building your own recipe is one of the most rewarding steps for a brewer. But with the vast range offered by maltsters, 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 to achieve.

Variations of brewing 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 starts 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 you can absolutely use them at 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 color and body with specialty malts

Once your base is chosen, you add character with specialty malts (usually 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 known as Munich 15 and 25). They enhance “bread crust” notes and bring a beautiful golden to amber color without overwhelming the palate.

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3. Fine‑tuning: Roasted malts, flakes and foam stability

The final percentages refine appearance and mouthfeel.

  • Foam stability: Adding Carapils (up to 5%) is a highly effective brewer’s trick to improve head retention without affecting color or flavor.
  • Black color: Use 1% to 5% of Chocolate Malt or Carafa (I to III) to obtain dark shades and coffee notes.
  • Creaminess: Barley or oat flakes add a creamy texture, highly sought after 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, 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 (like 100% Maris Otter or a Pilsner/Munich duo) before adding complexity. Need help with a substitution or proportion? Our experts are here to validate your recipe with you.

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