MBAA TQ vol. 34, Number 2, Pages 102-106 VIEW ARTICLE
The characteristics of the principal types of speciality malts, namely the medium coloured to moderately dark malts produced by conventional kilning at higher temperatures than are used for pale malts, caramel malts produced by slowly heating green malt in a roasting drum so that it undergoes saccharification (as in mashing) before the temperature is raised in order to roast it, and ordinary roasted malts which are conventionally kilned (like pale malts) before roasting, are described together with some less well known types, namely malts made from cereals other than barley (usually wheat, but rye malt, long used in the USA as an ingredient in certain whiskies, is now occasionally also used for brewing), dextrine malt (a very pale malt produced in a process similar to caramel malt production but with the final roasting replaced by a drying stage at temperatures similar to pale malt kilning) which is used to improve the mouthfeel and foam quality of beer, and malts made from organically grown barley. The influence of speciality malts on beer colour and flavour is briefly reviewed.
Keywords : dark malt malting properties survey