555:
simple-chain starch molecules. A grain that is not fully modified requires mashing in multiple steps rather than at simply one temperature as the starches must be de-branched before amylase can work on them. One indicator of the degree of modification of a grain is that grain's
Nitrogen ratio; that is, the amount of soluble Nitrogen (or protein) in a grain vs. the total amount of Nitrogen (or protein). This number is also referred to as the "Kolbach Index" and a malt with a Kolbach index between 36% and 42% is considered a malt that is highly modified and suitable for single infusion mashing. Maltsters use the length of the acrospire vs. the length of the grain to determine when the appropriate degree of modification has been reached before drying or kilning.
779:-like flavors and are sufficiently converted that they can be steeped without mashing to extract their flavor. Crystal malts are available in a range of colors, with darker-colored crystal malts kilned at higher temperatures producing stronger, more caramel-like overtones. Some of the sugars in crystal malts caramelize during kilning and become unfermentable. Hence, adding crystal malt increases the final sweetness of a beer. They contain no enzymes. ASBC 50-165/EBC 90–320; the typical British crystal malt used in pale ale and bitter is around ASBC 70–80.
620:, is quite pale and strongly flavored. Invented in the 1840s, Pilsner malt is the lightest-colored generally available malt, and also carries a strong, sweet malt flavor. Usually a pale lager's grain bill consists entirely of this malt, which has enough enzymatic power to be used as a base malt. The commercial desirability of light-colored beers has also led to some British brewers adopting Pilsner malt (sometimes described simply as "lager malt" in Britain) in creating
1405:, which are moistened and kilned at temperatures around 55–65 °C in a rotating drum before being heated to higher temperatures for browning. The lower-temperature moistened kilning causes conversion and mashing to take place in the oven, resulting in a grain's starches becoming mostly or entirely converted to sugar before darkening. Caramel malts are produced in color grades analogous to other lager malts:
133:
688:; older formulations of brown porter use amber malt as a base malt (though this was diastatic and produced in different conditions from a modern amber malt). Amber malt has a bitter flavor that mellows on aging, and can be quite intensely flavored. In addition to its use in porter, it also appears in a diverse range of British beer recipes. ASBC 50-70/EBC 100–140; amber malt has no diastatic power.
36:
764:
1742:
563:
Conversion is the extent to which starches in the grain have been enzymatically broken down into sugars. A caramel or crystal malt is fully converted before it goes into the mash; most malted grains have little conversion; unmalted grains, meanwhile, have little or no conversion. Unconverted starch
1224:
Maize was originally introduced into the brewing of
American lagers because of the high protein content of the six-row barley; adding maize, which is high in sugar but low in protein, helped thin out the body of the resulting beer. Increased amounts of maize use over time led to the development of
554:
The quality of starches in a grain is variable with the strain of grain used and its growing conditions. "Modification" refers specifically to the extent to which starch molecules in the grain consist of simple chains of starch molecules versus branched chains; a fully modified grain contains only
513:
A malt with enough power to self-convert has a diastatic power near 35 °Lintner (94 °WK). Until recently, the most active, so-called "hottest", malts currently available were
American six-row pale barley malts, which have a diastatic power of up to 160 °Lintner (544 °WK). Wheat malts have begun to
861:
in smaller quantities. While a darker grain than pale malt, it has sufficient diastatic power to self-convert, despite being kilned at temperatures around 115 °C. It imparts "malty", although not necessarily sweet characteristics, depending on mashing temperatures. ASBC 4-6/EBC 10–15, DP 40
306:
Distillers, by contrast, are not as constrained by the amount of protein in their mash as the non-volatile nature of proteins means that none is included in the final distilled product. Therefore, distillers seek out higher-nitrogen grains to ensure a more efficiently made product. Higher-protein
274:
In most beermaking, an average nitrogen content in the grains of at most 10% is sought; higher protein content, especially the presence of high-mass proteins, causes "chill haze", a cloudy visual quality to the beer. However, this is mostly a cosmetic desire dating from the mass production of
183:
by steeping it in hot water, and then letting it rest at specific temperature ranges to activate naturally occurring enzymes in the grain that convert starches to sugars. The sugars separate from the mash ingredients, and then yeast in the brewing process converts them to alcohol and other
838:; although it generally takes up only ten to fifteen percent of the grain bill in a beer, it can be used as a base malt. It has sufficient enzymatic power to self-convert, and it is somewhat darker and kilned at a higher temperature than Pilsner malt. ASBC 3-4/EBC 7–10, DP 50 °Lintner.
700:
beer; light in color, it is prepared so as to maximize diastatic power in order to better convert the large quantities of dark malts and unmalted grain used in stouts. In practice, however, most stout recipes make use of pale malt for its much greater availability. ASBC 2-3/EBC 4–6, DP
242:
Each particular ingredient has its own flavor that contributes to the final character of the beverage. In addition, different ingredients carry other characteristics, not directly relating to the flavor, which may dictate some of the choices made in brewing: nitrogen content,
1398:-smoked malt is used in Alaskan smoked porters. Rauchmalz comes in several varieties, generally named for and corresponding to standard kilned varieties (e.g. Rauchpilsener to Pilsener); color and diastatic power are comparable to those for an equivalent kilned grain.
644:, and the precursor in production of most other British beer malts. Dried at temperatures sufficiently low to preserve all the brewing enzymes in the grain, it is light in color and, today, the cheapest barley malt available due to mass production. It can be used as a
1440:
is a pale malt made from a different species of barley. Quite high in nitrogen, 6-row malt is used as a "hot" base malt for rapid, thorough conversion in a mash, as well as for extra body and fullness; the flavor is more neutral than 2-row malt. 1.8 °L, 160 °Lintner.
722:
Chocolate malt is similar to pale and amber malts but kilned at even higher temperatures. Producing complex chocolate and cocoa flavours, it is used in porters and sweet stouts as well as dark mild ales. It contains no enzymes. ASBC 450-500/EBC 1100–1300.
1229:
style. Maize is generally not malted (although it is in some whiskey recipes) but instead introduced into the mash as flaked, dried kernels. Prior to a brew, rice and maize are cooked to allow the starch to gelatinize and thereby render it convertible.
1433:
American brewing combines
British and Central European heritages, and as such uses all the above forms of beer malt; Belgian-style brewing is less common but its popularity is growing. In addition, America also makes use of some specialized malts:
191:. Modern-day malt recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly colored types of malt. The former is called "base malt"; the latter is known as "specialty malts".
514:
appear on the market with diastatic power of up to 200 °Lintner. Although with the huskless wheat being somewhat difficult to work with, this is usually used in conjunction with barley, or as an addition to add high diastatic power to a mash.
302:
In
Britain, preferred brewers' grains are often obtained from winter harvests and grown in low-nitrogen soil; in central Europe, no special changes are made for the grain-growing conditions and multi-step decoction mashing is favored instead.
1275:, Dextrose and/or malt extract. While these ingredients can be added during the mash, the enzymes in the mash do not act on them. Such ingredients can be added during the boil of the wort rather than the mash, and as such, are also known as
751:. Black malt provides the colour and some of the flavour in black porter, contributing an acrid, ashy undertone to the taste. In small quantities, black malt can also be used to darken beer to a desired color, sometimes as a substitute for
1474:
in
Belgium is generally darker than British pale malt. Kilning takes place at temperatures five to ten °C lower than for British pale malt, but for longer periods; diastatic power is comparable to that of British pale malt. ASBC 4/EBC 7.
507:
1467:
Belgian brewing makes use of the same grains as central
European brewing. In general, though, Belgian malts are slightly darker and sweeter than their central European counterparts. In addition, Belgian brewing uses some local malts:
432:
819:, although this is generally ahistorical. When peat is used in large amounts for beer making, the resulting beer tends to have a very strong earthy and smoky flavor that most mainstream beer drinkers would find irregular.
538:(EBC) standards. While SRM and ASBC originate in North America and EBC in Europe, all three systems can be found in use throughout the world; degrees Lovibond has fallen out of industry use but has remained in use in
1447:
is a specialized lightly roasted 2-row malt that provides biscuity, caramel flavors to a beer. Similar in color to amber and brown malt, it is often an addition to
American brown ale. 25 °L, no diastatic power.
713:
as well as in porter and stout. Like amber malt, it can be prepared from pale malt at home by baking a thin layer of pale malt in an oven until the desired color is achieved. 50–70 °L, no enzymes.
787:
Standard distiller's malt or pot still malt is quite light and low in nitrogen compared to beer malts, these malts usually require a nitrogen of below 1.45%. These malts are used in the production of
1181:(corn) are often used by commercial breweries as a means of adding fermentable sugars to a beer cheaply, due to the ready availability and low price of the grains. Maize is also the base grain in
676:, and is similar in color to pale malt. Mild malt is kilned at slightly higher temperatures than pale malt to provide a less neutral, rounder flavor generally described as "nutty". ASBC 3/EBC 6.
948:
beers, contributing the majority of the flavor and the characteristic dark-brown color; undertones of chocolate and coffee are common. ASBC 500-600/EBC >1300 or more, no diastatic activity.
1106:
farmhouse styles, as readily available grains in eastern Europe. However, the use of rye in brewing is considered difficult as rye lacks a hull (like wheat) and contains large quantities of
1110:
compared to other grains; these long-chain sugars can leach out during a mash, creating a sticky gelatinous gum in the mash tun, and as a result brewing with rye requires a long, thorough
1336:
The typical
British brewer's malt is a well-modified, low-nitrogen barley grown in the east of England or southeast of Scotland. In England, the best-known brewer's malt is made from the
1325:
British brewing makes use of a wide variety of malts, with considerable stylistic freedom for the brewer to blend them. Many
British malts were developed only as recently as the
271:, also usually expressed as a percentage; 40% is typical for most beermaking grains. Generally, brewers favor lower-nitrogen grains, while distillers favor high-nitrogen grains.
903:
and provides a rounder, fuller character to the beer, enhancing the flavor of Pilseners and other light lagers. Lowering the pH also helps prevent beer spoilage through
1421:
for Munich malt. Color and final kilning temperature are comparable to non-caramel analog malts; there is no diastatic activity. Carapils malt is sometimes also called
927:, a malt like the Belgian Aromatic malt, adds roundness and malt flavor to a beer with a comparably small addition in the grain bill. It also stabilizes the flavor.
438:
775:
are prepared separately from pale malts. They are high-nitrogen malts that are wetted and roasted in a rotating drum before kilning. They produce strongly sweet
608:
into sugar. Therefore, sugars can be extracted from the barley's own starches simply by soaking the grain in water at a controlled temperature; this is mashing.
335:
naturally present in barley and other grains into sugar. The mashing process activates these enzymes by soaking the grain in water at a controlled temperature.
1253:. Therefore, some breweries use these plants in the production of beer suitable for people with Celiac disease, either alone or in combination with sorghum.
1360:. Brewing malt production in Britain is thoroughly industrialized, with barley grown on dedicated land and malts prepared in bulk in large, purpose-build
546:. The darkness of grains range from as light as less than 2 SRM/4 EBC for Pilsener malt to as dark as 700 SRM/1600 EBC for black malt and roasted barley.
370:
873:
is a German malt that is prepared by being dried over an open flame rather than via kiln. The grain has a smoky aroma and is an essential ingredient in
323:) that refers to the malt's ability to break down starches into simpler fermentable sugars during the mashing process. Germination produces a number of
1017:
is used in British brewing to increase the size and retention of a head in beer. Generally it is used as an enhancer rather than for its flavor.
1565:
1147:
produces a dark, hazy beer. However, sorghum malt is difficult to prepare and rarely commercially available outside certain African countries.
1493:, by contrast, provides an intensely malty flavor. Kilned at 115 °C, it retains enough diastatic power to self-convert. 50–55 EBC/20 °L.
1549:
653:
531:
1390:
is often used as the wood for the fire, imparting a strongly smoky flavor to the malt. This malt is then used as the primary component of
295:, make no special effort to create a clear product. The quantity of high-mass proteins can be reduced during the mash by making use of a
944:
are un-malted barley kernels toasted in an oven until almost black. Roast barley is, after base malt, usually the most-used grain in
1616:
119:
53:
960:
is unmalted, dried barley rolled into flat flakes. It imparts a rich, grainy flavor to beer and is used in many stouts, especially
1661:
954:
is like roast barley except even darker, and may be used in stouts. It has a strong, astringent flavor and contains no enzymes.
1298:
as a substitute for base malt. It typically has no diastatic power because the enzymes are denatured in the production process.
1973:
100:
1628:
72:
57:
1267:
Another way of adding sugar or flavoring to a malt beverage is the addition of natural or artificial sugar products such as
1137:-free grains, they have gained popularity in the Northern Hemisphere as base materials for beers suitable for people with
349:
Diastatic activity can also be provided by diastatic malt extract or by inclusion of separately-prepared brewing enzymes.
2060:
1357:
79:
1512:
657:
535:
86:
46:
1590:
1356:. Most malts in current use in Britain are derived from pale malt and were invented no earlier than the reign of
523:
342:, the less its diastatic activity. As a consequence, only lightly colored grains can be used as base malts, with
684:
Amber malt is a more toasted form of pale malt, kilned at temperatures of 150–160 °C, and is used in brown
1968:
1857:
68:
361:
1994:
1963:
1958:
1915:
1629:"Understanding Malt Analysis Sheets – How to Become Fluent in Malt Analysis Interpretation" by Greg Noonan
747:
in 1817, late enough that the inventor of the process for its manufacture, Daniel Wheeler, was awarded a
2004:
1774:
1326:
1353:
1349:
1341:
1654:
1345:
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1502:
202:
may vary widely in the number and proportion of ingredients. For example, in beer-making, a simple
172:
1372:
Before controlled-temperature kilning became available, malted grains were dried over wood fires;
315:
Diastatic power (DP), also called the "diastatic activity" or "enzymatic power", is a property of
1905:
1689:
1202:
231:
360:
or °L, although the latter can conflict with the symbol °L for Lovibond color); or in Europe by
870:
564:
becomes sugar during the last steps of mashing, through the action of alpha and beta amylases.
1999:
1817:
1810:
1612:
1545:
1218:
1194:
1041:
and the more complex carbohydrates needed for the wild yeast and bacteria that make a lambic.
543:
288:
93:
2039:
1874:
1800:
1784:
1721:
1706:
625:
596:
was simply soaked in water . Malted barley dried at a sufficiently low temperature contains
527:
502:{\displaystyle {}^{\circ }{\mbox{WK}}=\left(3.5\times {}^{\circ }{\mbox{Lintner}}\right)-16}
1158:
652:—in many styles of beer. Typically, English pale malts are kilned at 95–105 °C. Color
1900:
1864:
1822:
1805:
1769:
1764:
1647:
1377:
1190:
755:. Due to its high kilning temperature, it contains no enzymes. ASBC 500-600/EBC >1300.
621:
581:
211:
592:
recipes indicate that, without the ability to malt grain in a controlled fashion, baked
2034:
1932:
1832:
1827:
1487:
is a lightly flavored roasted malt used to darken some Belgian beers. 45–50 EBC/25 °L.
1138:
1111:
1093:
1001:
800:
752:
2054:
1942:
1895:
1869:
1852:
1847:
1842:
1837:
1747:
1726:
1069:
896:
812:
740:
685:
641:
268:
267:; this fraction is further refined by distinguishing what fraction of the protein is
207:
427:{\displaystyle {}^{\circ }{\mbox{Lintner}}={\frac {{}^{\circ }{\mbox{WK}}+16}{3.5}}}
132:
2024:
1879:
1711:
1701:
1305:
1291:
1013:
854:
831:
808:
292:
1249:), both contain high levels of available starch and protein, while containing no
17:
1937:
1716:
1684:
1391:
1337:
1295:
1290:. DME is prepared by mashing malt in the normal fashion, then concentrating and
1272:
1107:
1004:, wheat was treated separately from barley, as it was the more expensive grain.
892:
661:
539:
357:
343:
259:
content of a grain relates to the mass fraction of the grain that is made up of
35:
763:
2029:
1737:
1301:
1226:
993:
922:
816:
815:. Recently, some brewers have also included peated malt in interpretations of
617:
264:
1566:"Patent No. 4112: A New Or Improved Method Of Drying And Preparation Of Malt"
1057:
is only rarely available today, and is of a larger grist than baker's flour.
2009:
1989:
1925:
1507:
1309:
1238:
1214:
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276:
2014:
1741:
858:
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1333:
allowed finer control over the drying and toasting of the malted grains.
1262:
1198:
1085:
961:
743:, around 200 °C. The term "patent malt" comes from its invention in
673:
637:
296:
256:
244:
203:
1481:
is a dark, intensely sweet crystal malt providing a strong malt flavor.
1068:
in the form of rolled or steel-cut oats are used as mash ingredients in
1920:
1154:
1122:
1100:
1038:
1026:
971:
874:
788:
744:
624:. In Germany, Pilsner malt is also used in some interpretations of the
601:
597:
328:
324:
260:
188:
168:
164:
156:
1670:
1250:
1242:
1182:
1134:
1130:
1126:
1030:
846:
827:
776:
748:
605:
573:
339:
332:
284:
227:
199:
1217:; maize is also used as an ingredient in some Belgian beers such as
1401:
Similarly to crystal malts in Britain, central Europe makes use of
709:
Brown malt is a darker form of pale malt, and is used typically in
2019:
1395:
1387:
1268:
1246:
1186:
1178:
1103:
1096:
1050:
1034:
945:
762:
697:
649:
593:
280:
223:
215:
180:
176:
131:
1330:
1210:
1174:
1065:
1037:. It provides the distinctive taste and clouded appearance in a
850:
804:
585:
577:
522:
In brewing, the color of a grain or product is evaluated by the
316:
195:
160:
1643:
210:
may contain a dozen or more ingredients. In whisky production,
1636:, an online book detailing all the basics of homebrewing beer.
1081:
219:
29:
1459:. Special Roast is akin to a darker variety of victory malt.
279:
for presenting serving beverages; traditional styles such as
1386:) is malt dried using this traditional process. In Germany,
970:
is barley kernels that have been heated until they pop like
1633:
1544:. Boulder, Colorado: Brewers Publications. pp. 20–24.
900:
918:
is an intensely flavored, lightly colored malt. 18–20 °L.
1639:
1114:
rest. Rye is said to impart a spicy, dry flavor to beer.
1049:
Until the general availability of torrefied wheat, wheat
572:
The oldest and most predominant ingredient in brewing is
187:
A typical primary mash ingredient is grain that has been
1364:
and distributed to brewers around the country to order.
807:, which imparts the aroma and flavor characteristics of
791:/whisky and generally originate from northern Scotland.
648:—that is, as the malt constituting the majority of the
964:
stout; it also improves head formation and retention.
891:, also known as acidulated malt, whose grains contain
739:, is barley malt that has been kilned to the point of
482:
452:
406:
384:
441:
373:
206:
might contain a single malted grain, while a complex
1982:
1951:
1888:
1793:
1757:
1677:
830:malt or Helles malt is the characteristic grain of
352:Diastatic power for a grain is measured in degrees
60:. Unsourced material may be challenged and removed.
853:beer style, especially doppelbock, and appears in
501:
426:
346:being the darkest base malt generally available.
1053:was often used for similar purposes in brewing.
696:Stout malt is sometimes seen as a base malt for
1294:the resulting wort. DME is used extensively in
799:Peated malt is distiller's malt that has been
542:circles as the easiest to implement without a
1655:
1535:
1533:
1282:One syrup commonly used in mash, however, is
672:Mild malt is often used as the base malt for
8:
1451:Other notable American barley malts include
1329:, as improvements in temperature-controlled
588:barley for its enzymatic power, but ancient
307:grains generally have more diastatic power.
247:power, color, modification, and conversion.
1340:strain of barley; other common strains are
938:are used in mashes for some Irish whiskey.
1662:
1648:
1640:
1591:"Caramel and Crystal Malt in Beer Brewing"
1245:, while not cereal grasses (but are whole
895:, can be used as a continental analog to
628:style. ASBC 1-2/EBC 3–4, DP 60 °Lintner.
481:
475:
473:
451:
445:
443:
440:
405:
399:
397:
393:
383:
377:
375:
372:
136:Malted barley – a primary mash ingredient
120:Learn how and when to remove this message
1529:
1161:, and both grains together are used in
364:(°WK). The two measures are related by
171:is the act of creating and extracting
1033:make heavy use of raw wheat in their
849:malt is used as the base malt of the
7:
1611:, 1996, 2000, Brewers Publications.
584:. Modern brewing predominantly uses
532:American Society of Brewing Chemists
58:adding citations to reliable sources
1197:; while rice is the base grain of
660:5–7. Diastatic power (DP) 45
338:In general, the hotter a grain is
25:
27:Essential ingredients for brewing
1740:
263:, and is usually expressed as a
234:exclusively uses malted barley.
214:uses a mash made primarily from
34:
767:A paler example of crystal malt
45:needs additional citations for
1:
1088:style, especially the German
226:and a small amount of malted
1974:Scotland's Malt Whisky Trail
899:. Acid malt lowers the mash
1513:List of barley-based drinks
616:Pilsner malt, the basis of
536:European Brewery Convention
319:(grains that have begun to
179:and flavor components from
2077:
1634:How to Brew by John Palmer
1260:
1092:. Rye is also used in the
992:Beer brewed in the German
636:Pale malt is the basis of
1735:
1284:dry or dried malt extract
1201:and various mostly Asian
576:, which has been used in
524:Standard Reference Method
1969:Scotch Whisky Experience
1312:, are made using fruit.
996:style relies heavily on
731:Black malt, also called
1570:Brookston Beer Bulletin
1084:in a beer typifies the
936:Unmalted barley kernels
331:, that can convert the
184:fermentation products.
155:are the materials that
1995:Glencairn whisky glass
1964:Kentucky Bourbon Trail
1959:American Whiskey Trail
1916:Lincoln County Process
1381:
1000:as a grain. Under the
768:
503:
428:
362:Windisch-Kolbach units
137:
2005:List of whisky brands
1542:Designing Great Beers
1540:Daniels, Ray (2000).
1417:for Vienna malt, and
1327:Industrial Revolution
1221:to lighten the body.
1205:often referred to as
766:
701:60–70 °Lintner.
504:
429:
291:, as well as several
135:
1609:Designing Great Beer
1316:Regional differences
1153:is an ingredient in
782:
439:
371:
194:The grain bill of a
175:and non-fermentable
54:improve this article
2061:Brewing ingredients
1911:Independent bottler
1503:Roasted grain drink
1409:for pilsener malt,
1257:Syrups and extracts
1227:American pale lager
1203:fermented beverages
159:use to produce the
1758:Other designations
1368:Continental Europe
1129:are often used in
1118:Sorghum and millet
771:Crystal malts, or
769:
582:thousands of years
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424:
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232:single malt Scotch
218:(often mixed with
138:
69:"Mash ingredients"
2048:
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2000:List of cocktails
1889:Whisky production
1551:978-0-937381-50-2
1234:Non-cereal grains
1195:Tennessee Whiskey
737:black patent malt
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1593:. 26 June 2014.
1589:
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1564:
1563:
1559:
1552:
1539:
1538:
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1526:
1521:
1499:
1465:
1438:6-row pale malt
1431:
1370:
1323:
1318:
1265:
1259:
1236:
1191:Bourbon whiskey
1171:
1120:
1078:
1063:
1047:
1023:
1014:Torrefied wheat
1010:
1008:Torrefied wheat
990:
985:
980:
933:
931:Unmalted barley
913:
886:
868:
844:
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797:
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729:
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682:
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520:
472:
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396:
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313:
311:Diastatic power
253:
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163:that they then
126:
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39:
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5:
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2037:
2035:Whisky tasting
2032:
2027:
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2017:
2012:
2007:
2002:
1997:
1992:
1986:
1984:
1980:
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1971:
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1955:
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1952:Whisky tourism
1949:
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1933:Master blender
1930:
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1637:
1631:
1624:
1623:External links
1621:
1620:
1619:
1607:Daniels, Ray,
1603:
1600:
1597:
1596:
1582:
1557:
1550:
1528:
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1427:
1369:
1366:
1322:
1319:
1317:
1314:
1261:Main article:
1258:
1255:
1235:
1232:
1170:
1169:Rice and maize
1167:
1139:Celiac disease
1119:
1116:
1112:beta-glucanase
1077:
1074:
1062:
1059:
1055:Brewer's flour
1046:
1043:
1022:
1019:
1009:
1006:
1002:Reinheitsgebot
989:
986:
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882:
867:
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824:
821:
796:
793:
784:
781:
760:
757:
753:caramel colour
728:
725:
719:
718:Chocolate malt
716:
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703:
693:
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678:
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468:
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448:
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421:
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392:
380:
312:
309:
293:Belgian styles
289:bière de garde
252:
249:
239:
236:
167:into alcohol.
128:
127:
42:
40:
33:
26:
24:
14:
13:
10:
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6:
4:
3:
2:
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2028:
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2018:
2016:
2013:
2011:
2008:
2006:
2003:
2001:
1998:
1996:
1993:
1991:
1988:
1987:
1985:
1981:
1975:
1972:
1970:
1967:
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1962:
1960:
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1956:
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1944:
1943:Whiskey thief
1941:
1939:
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1927:
1924:
1923:
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1896:Cask strength
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1776:
1775:Single barrel
1773:
1771:
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1756:
1749:
1748:Liquor portal
1743:
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1617:0-937381-50-0
1614:
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1518:
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1500:
1496:
1494:
1492:
1491:Aromatic malt
1488:
1486:
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1480:
1476:
1473:
1469:
1462:
1460:
1458:
1454:
1453:Special Roast
1449:
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1439:
1435:
1429:United States
1428:
1426:
1425:. 10–120 °L.
1424:
1420:
1416:
1412:
1408:
1404:
1403:caramel malts
1399:
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1278:
1277:copper sugars
1274:
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1070:Oatmeal Stout
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1003:
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987:
982:
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965:
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959:
958:Flaked barley
955:
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939:
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930:
928:
926:
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919:
917:
910:
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906:
902:
898:
897:Burtonization
894:
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839:
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820:
818:
814:
813:Irish whiskey
810:
806:
803:over burning
802:
794:
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778:
774:
773:caramel malts
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278:
272:
270:
269:water-soluble
266:
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88:
85:
81:
78:
74:
71: –
70:
66:
65:Find sources:
59:
55:
49:
48:
43:This article
41:
37:
32:
31:
19:
2025:Uisce beatha
1702:Grain whisky
1695:Blended malt
1678:Whisky types
1608:
1602:Bibliography
1585:
1574:. Retrieved
1572:. 2016-03-28
1569:
1560:
1541:
1490:
1489:
1485:Biscuit malt
1484:
1483:
1478:
1477:
1471:
1470:
1466:
1456:
1452:
1450:
1445:Victory malt
1444:
1443:
1437:
1436:
1432:
1423:dextrin malt
1422:
1418:
1414:
1410:
1406:
1402:
1400:
1382:
1373:
1371:
1335:
1324:
1306:kriek lambic
1300:
1292:spray drying
1287:
1283:
1281:
1276:
1266:
1237:
1223:
1207:"rice wines"
1172:
1150:
1149:
1144:
1143:
1133:brewing. As
1121:
1108:beta-glucans
1089:
1079:
1064:
1054:
1048:
1024:
1012:
1011:
998:malted wheat
997:
991:
978:Other grains
967:
966:
957:
956:
952:Black barley
951:
950:
942:Roast barley
941:
940:
935:
934:
921:
920:
915:
914:
888:
887:
869:
855:dunkel lager
845:
832:Vienna lager
826:
809:Islay whisky
798:
786:
772:
770:
759:Crystal malt
736:
732:
730:
721:
708:
695:
683:
671:
645:
635:
615:
612:Pilsner malt
580:-making for
571:
562:
553:
550:Modification
521:
512:
353:
351:
348:
337:
314:
305:
301:
273:
254:
241:
193:
186:
152:
148:
144:
140:
139:
116:
107:
97:
90:
83:
76:
64:
52:Please help
47:verification
44:
1938:Spirit safe
1780:Small batch
1690:Single malt
1685:Malt whisky
1457:coffee malt
1383:smoked malt
1338:Maris Otter
1302:Fruit beers
1296:homebrewing
1273:white sugar
1173:In the US,
1080:The use of
1045:Wheat flour
911:Other malts
893:lactic acid
842:Munich malt
823:Vienna malt
817:Scotch ales
795:Peated malt
741:carbonizing
733:patent malt
622:golden ales
540:homebrewing
344:Munich malt
173:fermentable
2030:Viscimetry
1818:Australian
1576:2021-10-24
1519:References
1411:caravienne
1358:Queen Anne
1304:, such as
1090:Roggenbier
994:Hefeweizen
988:Wheat malt
923:Melanoidin
916:Honey malt
862:°Lintner.
727:Black malt
705:Brown malt
692:Stout malt
680:Amber malt
618:pale lager
590:Babylonian
559:Conversion
534:(ASBC) or
327:, such as
265:percentage
153:grain bill
80:newspapers
2010:Moonshine
1990:Cranachan
1926:Sour mash
1906:Finishing
1875:Taiwanese
1811:Tennessee
1707:Buckwheat
1508:Sour mash
1479:Special B
1472:Pale malt
1419:caramunch
1392:rauchbier
1374:Rauchmalz
1310:framboise
1239:Buckwheat
1219:Rodenbach
1215:makgeolli
1185:and some
1163:oshikundu
1021:Raw wheat
905:oxidation
889:Acid malt
884:Acid malt
878:Rauchbier
871:Rauchmalz
866:Rauchmalz
811:and some
711:brown ale
668:Mild malt
646:base malt
632:Pale malt
494:−
477:∘
470:×
447:∘
401:∘
379:∘
321:germinate
277:glassware
245:diastatic
238:Variables
145:mash bill
110:June 2007
2055:Category
1983:See also
1865:Japanese
1823:Canadian
1801:American
1785:Straight
1722:Rye malt
1497:See also
1415:carahell
1407:carapils
1362:maltings
1263:Adjuncts
1209:such as
1199:happoshu
1086:rye beer
1025:Belgian
962:Guinness
674:mild ale
662:°Lintner
638:pale ale
600:such as
528:Lovibond
358:°Lintner
297:protease
257:nitrogen
204:pale ale
149:mashbill
1833:Finnish
1828:English
1806:Bourbon
1765:Blended
1463:Belgium
1354:Fanfare
1350:Chariot
1342:Halcyon
1331:kilning
1321:Britain
1155:chhaang
1145:Sorghum
1131:African
1123:Sorghum
1101:Finnish
1039:witbier
1027:witbier
972:popcorn
875:Bamberg
859:Märzens
789:whiskey
745:England
602:amylase
598:enzymes
526:(SRM),
484:Lintner
386:Lintner
354:Lintner
329:amylase
325:enzymes
261:protein
230:), and
212:Bourbon
169:Mashing
165:ferment
157:brewers
94:scholar
2015:Poitín
1870:Scotch
1848:Indian
1843:German
1838:French
1671:Whisky
1615:
1548:
1378:German
1352:, and
1346:Pipkin
1251:gluten
1247:grains
1243:quinoa
1183:chicha
1151:Millet
1135:gluten
1127:millet
1094:Slavic
1031:Lambic
847:Munich
836:Märzen
828:Vienna
801:smoked
777:toffee
749:patent
686:porter
642:bitter
626:Kölsch
606:starch
586:malted
574:barley
530:(°L),
340:kilned
333:starch
299:rest.
287:, and
285:saison
228:barley
208:porter
200:whisky
189:malted
177:sugars
96:
89:
82:
75:
67:
2020:Skalk
1880:Welsh
1853:Irish
1727:Wheat
1524:Notes
1396:alder
1388:beech
1269:honey
1187:cauim
1179:maize
1159:pomba
1104:sahti
1097:kvass
1051:flour
1035:grist
983:Wheat
946:stout
698:stout
650:grist
594:bread
568:Malts
518:Color
317:malts
281:sahti
224:wheat
216:maize
181:grain
151:, or
101:JSTOR
87:books
1921:Mash
1712:Corn
1613:ISBN
1546:ISBN
1455:and
1241:and
1225:the
1213:and
1211:sake
1193:and
1177:and
1175:rice
1157:and
1125:and
1099:and
1066:Oats
1061:Oats
1029:and
925:malt
857:and
851:bock
834:and
805:peat
656:2-3/
654:ASBC
640:and
578:beer
255:The
196:beer
161:wort
73:news
1717:Rye
1413:or
1308:or
1288:DME
1286:or
1082:rye
1076:Rye
735:or
658:EBC
467:3.5
420:3.5
222:or
220:rye
198:or
56:by
2057::
1568:.
1532:^
1394:;
1380::
1348:,
1344:,
1279:.
1271:,
1165:.
1141:.
1072:.
974:.
907:.
901:pH
880:.
664:.
497:16
454:WK
416:16
408:WK
283:,
147:,
143:,
1663:e
1656:t
1649:v
1579:.
1554:.
1376:(
509:.
490:)
463:(
459:=
413:+
391:=
356:(
123:)
117:(
112:)
108:(
98:·
91:·
84:·
77:·
50:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
