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• Old Ale
  ...nd other specialty character malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to
  8 KB (1,307 words) - 14:52, 24 November 2010
• Vienna malt
  [[Category:High-kilned malt]] ...ow considered a high-kilned malt, Vienna malt was one of the earliest pale malts and formed the basis for a new breed of lighter lagers exemplified by [[Ant
  2 KB (284 words) - 20:41, 6 November 2007
• American Brown Ale
  ...odified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble h
  4 KB (564 words) - 00:21, 22 October 2007
• Kilned malt
  ...d temperature can be varied to create either pale or darker, "high-kilned" malts. ...owever, depending on the brand of malt and the details of processing, pale malts may be known by many different names, such as:
  2 KB (288 words) - 12:03, 15 October 2011
• Oud Bruin
  ...onates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Magnesium in the water accentuates the sourness.
  5 KB (750 words) - 03:34, 18 September 2008
• Pale Lager
  ...nd [[Pilsner malt]] to moderate the 6-row's grainy profile. UK 2 row pale malts are generally too dark and don’t have enough diastic power.
  16 KB (2,519 words) - 15:16, 3 September 2009
• Barley Wine
  ...conditioned version of its Golden Pride brewed with different varieties of malts and hops every year. Some American brewers also brew English-style barley ...m the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises
  13 KB (1,981 words) - 01:38, 17 November 2008
• The Theory of Mashing
  ...This heavily depends on the grist. If large amounts of highly kilned base malts (like Munich) or large amounts of adjuncts (which are unmalted grains that ...e depleting the long and medium chained proteins. In sufficiently modified malts, this depletion of medium chained proteins can lead to a loss of body and h
  14 KB (2,124 words) - 21:49, 23 December 2013
• Pilsner
  ...rn-day Czech Republic. The brewer, [[Josef Groll]], combined the new pale malts that were just becomeing available with German lagering techniques and loca
  12 KB (1,804 words) - 23:45, 17 September 2008
• Wyeast
  0 bytes (0 words) - 21:25, 25 August 2014
• Bière de Garde
  ...versions will have richer malt complexity and sweetness from crystal-type malts. Lager or ale yeast fermented at cool ale temperatures, followed by long co
  6 KB (900 words) - 13:00, 26 September 2007
• Modification
  ...e [[proteolytic enzymes]] which carry out the modification. Modern [[base malts]] have uniformly high levels of [[modification]], and therefore no addition ...ymes]] to complete their work. This is still needed with some specialized malts which are intentionally undermodified to add [[body]] to the finished beer.
  2 KB (321 words) - 17:09, 30 August 2007
• Malting
  * A product, based on malted milk, similar to a malted milkshake (i.e., "malts").
  1 KB (195 words) - 12:32, 15 September 2007
• Belgian Blond Ale
  |ingredients=Belgian pils malt, aromatic malts, candi sugar or sucrose, Belgian yeast strains that produce complex alcohol
  3 KB (454 words) - 14:48, 24 November 2010
• Dubbel
  ...oft water. Complex grain bill: Belgian pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraMunich for dried fruit fla
  4 KB (676 words) - 17:49, 16 July 2008
• Bock
  ...[[lager]] with a rich malt flavor derived from the use of melanoidin-rich malts, especially Munich malt, and accentuated by [[decoction mashing]]. ...s called '''Helles Bock''', is essentially a Bock beer brewed with lighter malts. It usually features less of a melanoidin or [[Munich malt]] character and
  18 KB (2,877 words) - 16:03, 30 March 2011
• Wee Heavy
  ...rystal malt for color adjustment; sweetness usually comes not from crystal malts rather from low hopping, high mash temperatures, and kettle caramelization.
  6 KB (940 words) - 14:56, 24 November 2010
• Belgian Pale Ale
  ...e ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Candi sugar is not commonly used as a hi
  5 KB (734 words) - 14:49, 24 October 2007
• English Brown Ale
  ...e with a healthy proportion of darker caramel malts and often some roasted malts. Moderate to high carbonate water would appropriately balance the dark malt ...pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop var
  5 KB (803 words) - 14:51, 24 November 2010
• Rauchbier
  ...ically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with
  8 KB (1,269 words) - 19:47, 15 October 2007

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