German malts at a glance

The title says it all. This is a short post in my current series on German malting.

I'm finding it fun even if you aren't. I'm having to churn out the posts this week because of my upcoming trips to the US. Actually, I'll be in the US when this posted. Slaving away in New Jersey.

Like much of what I do, this is really for my own reference. So I can easily find this information when I need it. I found it in a little booklet  produced by Braugersten-Gemeinschaft e.V., a group dedicated to researching and breeding malting barley for brewing.

German Malt types
Malt type	Colour / EBC	Use	Amount	Purpose of use
Pilsner malt	3 - 5	Pilsner beers	100%	For the production of all pale beers
		Every other beer type		As base malt for speciality beers
Vienna malt	7 – 9	Export beers	100%	To achieve “amber coloured beers” and promote full-bodied flavour
		Märzenbier
		Festival beers
		Home-brewed beers
Munich malt I	I 12 – 17	Dark beers	up to 100 %	Underscores the typical beer character through intensified flavour
		Festival beers		Achieves intense beer colour
	II 20 – 25	Stouts
		Malt beers
		Black beers
Spitz malt	2.5 – 4.5	To compensate for highly soluble brewing malts	max. 15 – 20 %	Improved head retention
Smoked malt	3 – 6	Smoked beers	up to 100 %	Achieves the typical smoked flavour
		Lagers
		Kellerbier
		Speciality beers, e.g. for tavern breweries
		Wheat beers
Sour malt pH 3.4 – 3.6	3 – 7a	Pilsner beers	up to 5 %	Lowers the wort ph, thereby
		Light beers		Improves mashing performance
		Draught beers		Intensifies fermentation
				Effects pale beer colours in Pilsner beers
				Improves flavour stability
				More balanced beer flavour
Melanoidin malt	60 – 80	Wheat beers	up to 20 %	Improves flavour stability and full-bodied flavour
		Bocks		Balances beer colour
		Dark beers		Achieves reddish colour
		Red ales		Optimizes mash work
		Amber beers
Caramel malt light	20 – 30	Pale beers	10 – 15 %	Increases full-bodied flavour
		Export beers		Intensifies malt flavour
		Festival beers		Improved head retention
		Low alcohol malt beers (Nährbiere)		Full, balanced flavour
		Wheat beers	up to 30 %	Fuller beer colour
		Draught beers		Adjusts beer colour in Pilsner or Lager beers
		Light beers		Flavour optimization for yeast wheat beers
		Reduced-alcohol beers
		Alcohol-free beers
Caramel malt dark	60 – 160	Bock beers	up to 20 %	Improves flavour stability and full-bodied flavour
		Dark beers		Balances beer colour
		Red ale		Optimizes mash work
		Amber beers		Intensifies malt flavour
		Festival beers
		Non alcohol malt beers
		Low alcohol malt beers
		Light beers
Roasted malt	800 – 1500	Dark beers	1 – 5 %	Intensifies the typical flavour of dark beers and beer colour
		Stouts
		Alt beers
		Bocks
		Black beers
Diastatic barley malt	3 – 6	All beer varieties	as needed	High enzyme capacity, improves processing, optimizes solubility and breakdown of starch
				Production of malt extracts
Source:
"The Soul of Beer: Malting Barley from Germany", Braugersten-Gemeinschaft e.V., page 57.

I told you it was a short post that's me done now.

I might do something similar for British malt types.