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• Old Ale
  ...tart fruit and spicy hop notes. Darker versions will have a more profound malt character with powerful hints of roasted grain, dark fruit, polished leathe ...inous, caramelly, molasses, nutty, toffee, treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those foun
  8 KB (1,307 words) - 14:52, 24 November 2010
• Vienna malt
  [[Category:Malt]] [[Category:Base malt]]
  2 KB (284 words) - 20:41, 6 November 2007
• American Brown Ale
  ...st than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Moderately low to no diacetyl. ...erness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a ci
  4 KB (564 words) - 00:21, 22 October 2007
• American Pale Ale
  ..., '''American Pale Ale''' or '''APA''' is a light-colored ale with a light malt flavor and a significant hop flavor and aroma, usually featuring clearly Am ...s the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to n
  5 KB (763 words) - 20:29, 25 November 2009
• Kilned malt
  [[category:beer ingredients]][[category:malt]] ...lning time and temperature can be varied to create either pale or darker, "high-kilned" malts.
  2 KB (288 words) - 12:03, 15 October 2011
• Brewing additives
  ||Boil||5 min||Adds body||Malt bases sugar that is less than 5% fermentable. Increases the body and mouth
  3 KB (383 words) - 16:10, 10 August 2011
• Efficiency
  In extract brewing, the malt extracts that are used to provide fermentables always yield a predictable a ...to batch, it is possible to predict how much sugar you will get from your malt, provided you know what your extraction efficiency is. Extraction efficien
  9 KB (1,435 words) - 16:20, 31 October 2010
• Oud Bruin
  ...a traditional Belgian sour beer brewed and blended for long aging. Strong malt flavors complement lactic and acetic sourness, although the sourness is not ...ly reminiscent of raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common.
  5 KB (750 words) - 03:34, 18 September 2008
• Dry yeast
  ...described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F),
  7 KB (941 words) - 00:36, 9 March 2013
• White Labs
  ...aracter, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scot Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70F.
  26 KB (3,725 words) - 04:08, 9 November 2010
• Pale Lager
  ...maize]] and [[rice]]. However, some beers brewed in this style can be all-malt as well. ...hten the body of the beer. The result is a beer with a lighter body, less malt flavor, and correspondingly low hop bitterness, flavor, and aroma.
  16 KB (2,519 words) - 15:16, 3 September 2009
• Barley Wine
  ...often features strong flavors of sherry and dark fruit and a complex sweet malt character, with little or no hops. Barley wine is often aged for a year or ...s often low compared to the high gravity, giving the beer a complex, sweet malt character, often with hints of treacle or toffee and a pleasant sherry-like
  13 KB (1,981 words) - 01:38, 17 November 2008
• Malt Liquor
  '''Malt Liquor''', generally known as '''Super-strength Lager''' in the UK, is a sw The term "malt liquor" is the product of American alcoholic beverage regulations; notably
  2 KB (258 words) - 14:55, 21 September 2007
• The Theory of Mashing
  ...rch is gelatenized to become water soluble. For starch found in barley and malt this happens above 140ºF (60ºC). Other starches (rice for example) gelati The starch found in malt is composed from Amylose and Amylopectin. Amylose is a single chain of gluc
  14 KB (2,124 words) - 21:49, 23 December 2013
• Pilsner
  ...er''' or '''Czech Pilsner''' features [[Saaz]] hops against a base of rich malt and soft water. ...carbonated, resulting in a dry, refreshing character with less emphasis on malt character.
  12 KB (1,804 words) - 23:45, 17 September 2008
• Wyeast
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• Simple all grain brewing
  I use pre cracked malt and a aerating syphon tub on my kettle. ...olate malt flavour beer by the addition of a small proportion of chocolate malt.
  7 KB (1,129 words) - 04:21, 8 December 2008
• Bière de Garde
  ...terness provides some support, but the balance is always tilted toward the malt. The finish is medium-dry and malty. Alcohol can provide some additional dr ...e main difference is that the Bière de Garde is rounder, richer, sweeter, malt-focused, often has a "cellar" character, and lacks the spicing and tartness
  6 KB (900 words) - 13:00, 26 September 2007
• Modification
  ...est]] on a modern, highly-modified malt runs the risk of overmodifying the malt. While too much protein can result in a hazy beer, too little can result i
  2 KB (321 words) - 17:09, 30 August 2007
• Dry Beer
  ...ed lager lacks sweetness, is light in body, and is only mildly flavored by malt. Its alcoholic strength may contribute to the overall flavor character. Bit
  3 KB (481 words) - 13:00, 27 September 2007
• Malting
  ...o germinate and then are quickly dried before the plant develops. The term malt refers to several products of the process: ...sugar derived from such grains which is heavy in maltose, such as baker's malt,
  1 KB (195 words) - 12:32, 15 September 2007
• Belgian Blond Ale
  |aroma=Light earthy or spicy hop nose, along with a lightly sweet pils malt character. Shows a subtle yeast character that may include spicy phenolics, |flavor=Smooth, light to moderate pils malt sweetness initially, but finishes medium-dry to dry with some smooth alcoho
  3 KB (454 words) - 14:48, 24 November 2010
• Nottingham
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• Yeast Slants
  ...agar-agar (from Asian food stores – comes in sheets). This just sets the malt like a jelly and allows the yeast to live and multiply on top ...0 ml) water (in a small saucepan). Remove from heat, add 15 grams of dried malt extract, and stir till dissolved. Put back on the heat and boil for 10 minu
  12 KB (2,260 words) - 12:22, 5 October 2011
• The Big Book Of Brewing
  ...Easy recipes - Systems of mashing and sparging - Real ingredients - Buying malt - Brewing process - Problems - Advanced recipes - The best book on "mashing
  1 KB (201 words) - 03:15, 1 December 2008
• Belgian Aromatic
  #REDIRECT [[Aromatic malt]] [[Category:Base malt]]
  197 bytes (22 words) - 15:30, 19 November 2007
• Dubbel
  |aroma=Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or bur ...No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices.
  4 KB (676 words) - 17:49, 16 July 2008
• Bock
  ...lt flavor derived from the use of melanoidin-rich malts, especially Munich malt, and accentuated by [[decoction mashing]]. ...with lighter malts. It usually features less of a melanoidin or [[Munich malt]] character and sometimes a more pronounced hop aroma and flavor.
  18 KB (2,877 words) - 16:03, 30 March 2011
• American Blonde Ale
  '''American Blonde Ale''' or '''Blonde Ale''' is a light, refreshing, malt-focused ale with a light flavor profile similar to an [[American Pale Lager ...ressive. Low to medium bitterness, but the balance is normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl.
  4 KB (636 words) - 23:37, 23 February 2008
• Witbier
  ===Malt=== ...Most modern commercial versions use a more conventional pale two-row base malt.
  8 KB (1,249 words) - 12:12, 5 July 2011
• Wee Heavy
  ...cases rivaling [[Barley Wine]]. Like many Scottish beers, it is sweet and malt-oriented. Although sometimes called 90/-, the actual tax rates on this bee ...wers both inside and outside of Scotland have used this traditional Scotch malt in brewing as well, usually in the heavier beers such as [[Scottish Export
  6 KB (940 words) - 14:56, 24 November 2010
• Cream Ale
  ...for a cream ale usually includes a mixture of six-row American pale barley malt and corn adjuncts, which can give a distinctive DMS-like corn flavor and ar ...p aroma low to none. Any variety of hops may be used, but neither hops nor malt dominate. Faint esters may be present in some examples, but are not require
  6 KB (932 words) - 03:41, 1 March 2013
• Amber Lager
  ...a [[Pale Lager]] and the malty richness of a [[Märzen]]. Sweet, caramel malt flavors usually dominate, although some versions also feature significant h ...ored. They are medium bodied. There is a noticeable degree of caramel type malt character in flavor and often in aroma. This is a broad category in which t
  2 KB (305 words) - 14:09, 26 October 2007
• Belgian Pale Ale
  ...sometimes using [[aged hops]] to reduce it to almost none. Instead, sweet malt and complex, flavorful yeasts dominate this style. ...of malt with moderate fruity character and low hop aroma. Toasty, biscuity malt aroma. May have an orange- or pear-like fruitiness though not as fruity/cit
  5 KB (734 words) - 14:49, 24 October 2007
• English Brown Ale
  ...tyles; the less-intense precursor to [[Porter]] features rich, often sweet malt flavors. The term is often used almost interchangeably with [[Mild Ale]]; ...or is low to non-existent. Little or no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. Low to no
  5 KB (803 words) - 14:51, 24 November 2010
• Rauchbier
  ...ke components are often inversely proportional (i.e. when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean, lager ...he palate can be somewhat malty and sweet, yet the finish can reflect both malt and smoke. Moderate, balanced, hop bitterness, with a medium-dry to dry fin
  8 KB (1,269 words) - 19:47, 15 October 2007
• Stout
  ...include Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Maclay’s Oat Malt Stout, Anderson Valley Barney Flats Oatmeal Stout, and Wolaver’s Oatmeal ...orn in the American microbrewery movement. It generally has bolder roasted malt flavors and hopping than other traditional stouts (other than Imperial Stou
  31 KB (4,799 words) - 01:25, 1 April 2009
• Roggenbier
  ...e or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and r ...Remainder of grist can include pale malt, Munich malt, wheat malt, crystal malt and/or small amounts of debittered dark malts for color adjustment. Weizen
  6 KB (949 words) - 12:52, 16 October 2007
• Lambic
  ...and/or lactic, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young la |ingredients=Unmalted wheat (30-40%), pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more fo
  19 KB (2,939 words) - 14:27, 22 September 2007
• Specialty Aged Beer
  ...range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herb ...range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herb
  19 KB (3,119 words) - 05:18, 8 December 2008
• Specialty Belgian Beer
  ...nt. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains su
  8 KB (1,289 words) - 19:52, 22 October 2007
• Berliner Weisse
  ...consist of pale barley malt or Pilsner malt, with a third to a half wheat malt. *Adding [[acidulated malt]] ([[sauermalz]]) to the mash
  8 KB (1,315 words) - 18:42, 20 November 2011
• Winter Warmer
  ...to an [[English Strong Ale]] but is often less alcoholic, featuring richer malt flavor and less of an aged, oxidized, or wood-aged character. Some, but no ...ences between different examples of this style is that some rely purely on malt flavors to produce their complex warming flavor, while others also add [[sp
  7 KB (1,027 words) - 02:56, 15 October 2007
• Dark American Lager
  ...y many American breweries that feature darker colors and somewhat stronger malt flavors than ordinary American [[Pale Lager]]. |aroma=Little to no malt aroma. Medium-low to no roast and caramel malt aroma. Hop aroma may range from none to light spicy or floral hop presence.
  3 KB (456 words) - 17:06, 11 October 2007
• All-grain brewing
  ...ers to describe a beer made by the homebrewer from [[grain]] rather than [[malt extract]]. The term may be misleading; all-grain beers may contain sugar o ''See: [[Evaluating the Crush]], [[Malt Conditioning|Advanced: Malt Conditioning]]''
  12 KB (2,109 words) - 12:55, 1 November 2012
• Evaluating the Crush
  ...can lead to stuck sparges and astringent off-flavors. Conversely, when the malt is milled too loosely the husks are preserved better but a considerable amo [[Image:Chrush_dry_normal.jpg|thumb|400x250px|Malt crushed with 2 roller mill at factory setting (36 mil / 0.92 mm)]]
  7 KB (1,255 words) - 02:25, 29 June 2014
• Preparing the Ingredients
  ...for conversion and extraction in the mashing process the [[:Category:Malt|malt]] and [[:Category:Adjuncts|adjuncts]] (if necessary) need to be milled. The * [[Advanced: Conditioning the malt]]
  7 KB (1,223 words) - 05:19, 12 June 2010
• Belgian Strong Pale Ale
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• Australian Sparkling Ale
  ...refreshing, golden ale that is top-fermented, displaying fruity aromas, a malt driven palate and a clean finish. Sparkling ale is bottle-conditioned to a ...brewed predominantly with [[barley malt]] including some wheat and crystal malt. After an initial fermentation at ale temperatures, it is then centrifuged
  2 KB (304 words) - 21:03, 1 June 2011
• Steam Beer
  ...rength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl. ...h fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean. No diacety
  7 KB (1,027 words) - 21:15, 1 June 2011
• Tripel
  ...e soft, spicy and low in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl. |flavor=Marriage of spicy, fruity and alcohol flavors supported by a soft malt character. Low to moderate phenols are peppery in character. Esters are rem
  5 KB (704 words) - 15:47, 5 November 2007
• Flanders Red Ale
  |aroma=Complex fruitiness with complementary malt. Fruitiness is high, and reminiscent of black cherries, oranges, plums or r ...wine-like than any other beer style. The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an
  5 KB (776 words) - 17:55, 10 October 2007
• Adambier
  ...iscretion a small portion of beech-smoked malt (''rauchmalt'') and roasted malt (e.g., Carafa II) can be used. ...ailable; with its intense sweetness a small addition would support a heavy malt profile. All of this will be further aided by a nice, long mash, say 90-120
  8 KB (1,230 words) - 14:47, 19 March 2016
• Dortmunder
  ...s are otherwise similar to [[Pilsner]]. However, recipes should emphasize malt over hops, and the [[wort]] should have a slightly higher [[original gravit ...roma (from water and/or yeast) and a low background note of DMS (from pils malt). No diacetyl.
  4 KB (632 words) - 02:04, 13 October 2007
• Schwarzbier
  ...with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of ca ...aracter to a rich, sweet, Munich-like intensity. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but
  4 KB (576 words) - 18:07, 15 October 2007
• Fermentable adjuncts
  ...mply called '''adjuncts''', are sources of fermentable sugars other than [[malt|malted grain]]. They serve a myriad of purposes, such as adding distinctiv While some brewers refer to any ingredient other than water, malt, hops and yeast as an "adjunct", ingredients whose primary purpose is not t
  11 KB (1,552 words) - 14:26, 18 September 2013
• Krausening
  ...since you are adding part of the original wort (same [[IBU|IBUs]], same [[malt]] profile, etc.)
  5 KB (879 words) - 03:31, 19 July 2014
• English Strong Ale
  ...er of this ale. Bitterness should be minimal but evident and balanced with malt and/or caramel like sweetness. Alcohol types can be varied and complex. A r
  1 KB (222 words) - 15:03, 31 October 2007
• Quadrupel
  ...(but a very low noble hop aroma is acceptable). No diacetyl. No dark/roast malt aroma. No hot alcohols or solventy aromas. No recognizable spice additions. ...s for a beer of this strength; alcohol provides some of the balance to the malt. Sweeter and more full-bodied beers will have a higher bitterness level to
  5 KB (791 words) - 17:25, 2 November 2007
• Unfiltered German Lager
  ...rvescent unfiltered 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
  ...nd filtered or cloudy, with yeast in suspension, and depending on the base malt used it can be light or dark in color. ...proximating dunkelweizens are acceptable (and can have some darker, richer malt flavors in addition to the color). THE BREWER SHOULD SPECIFY IF RYE IS USED
  8 KB (1,283 words) - 23:15, 17 September 2008
• Parti-gyle
  ...ar in mind that you have to work out two batches of beer that have similar malt characteristics. For example, an amber big beer will give you an amber smal
  3 KB (548 words) - 19:38, 12 September 2013
• Understanding Attenuation
  ** '''grain bill composition (base malt)''': mashes with high diastatic power (Pilsner, Pale) will produce more fer
  13 KB (2,153 words) - 09:38, 4 August 2014
• Mash Time Dependency of Wort Fermentability
  * Weyermann Pilsner malt (0.75 kg) 2.4 l strike water were mixed with the 750g Pilsner malt to reach a mash temperature of 155 *F (68 .3 *C). Since this was lower than
  5 KB (807 words) - 01:38, 4 December 2007
• Malt Conditioning
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• High Gravity Brewing
  :* 10 lbs. (4.5 kg) [[pale malt]] :* 1 lb. (0.45 kg) [[crystal malt]]
  9 KB (1,423 words) - 23:59, 13 February 2011
• Braunschweiger Mumme
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• Bulk Priming
  ...ed to decide what you want to prime with. The normal choice is dextrose or malt extract but you can use any type of sugar such as white, brown, raw, even g
  4 KB (841 words) - 15:40, 10 September 2011
• Home Brew Acronyms
  '''DLM''' - Dry Light Malt (Extract) '''DME''' - Dry Malt Extract
  14 KB (2,225 words) - 23:56, 13 July 2017
• Vienna Lager Show Notes
  * 15:00 [[Ray Daniels]] talks about the malt in the style. He talks about simplicity and possible blending. * 17:00 [[Justin Crossley]] asks if Munich Malt would be out of style?
  7 KB (1,134 words) - 20:03, 16 December 2010
• Aromatic malt
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• American Red Ale
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• Weizen
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