Other Malts Introduction and Usage

Other Malts Introduction and Usage

Other Malts Introduction and Usage



Other Malts Introduction and Usage
Baking malt (grilled) (can be soaked or mashed)
This heavily toasted malt can give the porters and stout a taste of coffee or coke. It is clear that these malts are used in moderation, and some brewers recommend adding the malt at the end of the mash process. They think that this can relieve the acrid bite of this malt, use soft water or use low bicarbonate content water, this operation seems to produce a more round taste. In general, the use of such malt is low, and a better color can be obtained with less amount of finely ground.
Chocolate Malt (Chocolate Malt) 400L 
A small amount used in brown British Ernard beer, widely used in porters and Stout, this type of Erlen beer has a bittersweet chocolate taste and pleasant baking characteristics and allows beer Darker reddish black appears darker.
Black Patent Malt 580L 
This is the darkest black malt. It must be kept conservative when used. The added amount is usually less than 1/2 pound for every 5 gallons of beer. If it is used excessively, it will make the beer with coke taste. It is very uncomfortable. The use of malt can be used to color beer or to limit sweetness for some other types of beer that use caramel malt in large quantities. Using 1 or 2 ounces of this malt can achieve this goal.
Roast Barley 550L 
This is not a true malt, but rather a heavily roasted barley, which has a dry and distinct coffee flavor. This is a sign of the taste of Stout beer, and Black Patent phase. In comparison, its "astringent" charcoal taste is less.
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