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• Stout
  ...quickly became a hallmark of the style. During World War I, when roasted malts were not available in England, Ireland came to dominate the Stout market an ...for body and sweetness. As a general rule, pale, caramel and dark roasted malts and grains are used along with between 5 and 10 percent of oatmeal to enhan
  31 KB (4,799 words) - 01:25, 1 April 2009
• Roggenbier
  ...ich malt, wheat malt, crystal malt and/or small amounts of debittered dark malts for color adjustment. Weizen yeast provides distinctive banana esters and c ...ringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or light caramel character. Aromatic to
  6 KB (949 words) - 12:52, 16 October 2007
• Specialty Belgian Beer
  |ingredients=May include herbs and/or spices. May include unusual grains and malts, though the grain character should be apparent if it is a key ingredient. M
  8 KB (1,289 words) - 19:52, 22 October 2007
• Winter Warmer
  ...may subtle additions of other fruits. May use a wide range of crystal-type malts, particularly those that add dark fruit or caramel flavors. Flavorful adjun
  7 KB (1,027 words) - 02:56, 15 October 2007
• Dark American Lager
  ...six-row barley, corn or rice as adjuncts. Light use of caramel and darker malts. May use coloring agents.
  3 KB (456 words) - 17:06, 11 October 2007
• Evaluating the Crush
  ...preserved husks will make for easy lautering. But even with well modified malts, the brewhouse efficiency will be average. ...process a batch of wheat malt it may work work well for the Carafa Special malts since only a small amount is generally used in a recipe.
  7 KB (1,255 words) - 02:25, 29 June 2014
• Steam Beer
  ...ther than citrusy varieties), small amounts of toasted malt and/or crystal malts. Lager yeast, however some strains (often with the mention of "California"
  7 KB (1,027 words) - 21:15, 1 June 2011
• Tripel
  ...om very pale malts. There should not be character from any roasted or dark malts. Very low hop flavor is okay. Alcohol strength and flavor should be perceiv
  5 KB (704 words) - 15:47, 5 November 2007
• Flanders Red Ale
  |ingredients=A base of Vienna and/or Munich malts and a small amount of Special B are used with up to 20% flaked corn or corn
  5 KB (776 words) - 17:55, 10 October 2007
• Adambier
  ...ficant amounts of wheat, while others report only strongly-flavored German malts. Modern homebrewed and commercial examples tend not to be brewed with whea ...th possible minute additions of smoked and roasted malts. Weyermann Munich malts serve nicely to provide a rich and malty base, and at the brewer's discreti
  8 KB (1,230 words) - 14:47, 19 March 2016
• Schwarzbier
  ...r similar to a [[Munich Dunkel]]. However, in Schwarzbier, dark [[roasted malts]] are used to give the beer a very dark color and a mild roasted or chocola ...ion. Smooth. No harshness or astringency, despite the use of dark, roasted malts.
  4 KB (576 words) - 18:07, 15 October 2007
• Quadrupel
  ...used; if used, keep subtle and in the background. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). ...so in this range. Fruity complexity along with the soft flavors of roasted malts add distinct character. The alcohol strength of these beers can often be de
  5 KB (791 words) - 17:25, 2 November 2007
• Unfiltered German Lager
  ...iltered lager; however, the use of [[Munich malt]] and other [[high-kilned malts]] in Zoiglbier result in a distinctive malty, bready flavor profile.
  3 KB (486 words) - 15:34, 31 October 2007
• American Wheat Beer
  ...an the German wheat beers, and sometimes exhibit a greater variety of base malts as well. ...ringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-l
  8 KB (1,283 words) - 23:15, 17 September 2008
• Understanding Attenuation
  ** '''grain bill composition (specialty malts)''': crystal and roasted malts add unfermentable sugars to the wort which lowers its overall fermentabilit ** '''specialty malts''': specialty malts like crystal and roasted malts can add unfermentable sugars thus lowering the fermentability.
  13 KB (2,153 words) - 09:38, 4 August 2014
• Vienna Lager Show Notes
  ...iels]] is suprised to say that every recipe he had in the book had crystal malts. They believe he may have been compensating for a lack of malt variety.
  7 KB (1,134 words) - 20:03, 16 December 2010
• Aromatic malt
  0 bytes (0 words) - 03:19, 16 January 2015
• American Red Ale
  0 bytes (0 words) - 20:57, 4 September 2014
• Weizen
  0 bytes (0 words) - 19:26, 1 October 2014

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