Illustrated Guide to Brewing Beer by Matthew Schaefer

Author:Matthew Schaefer
Language: eng
Format: epub, mobi
Publisher: Skyhorse Publishing
Published: 2012-03-24T16:00:00+00:00

Vienna Malt

Like Munich malt, it is toasted or kilned at a higher temperature although not to the same degree. It has a lovibond rating up to 4 and is the primary contributor to the flavor profile of a Vienna lager. Vienna malt is able to self-convert.

Smoked Malts

Smoked Malt

Smoked malt is usually a pale malt base grain that has been smoked over wood chips to add a smoked flavor. While the grain contains enzymes and can be mashed, it can be steeped when using it in an extract brew to contribute color and flavor but won't contribute any fermentables to the wort. Each malt house has their specific style of smoked malt, and smoked malts can be found that have been smoked over cherry or beech wood. Additionally, the homebrewer also has the option of smoking his or her own malt. Lovibond ratings are usually low, between 2 and 5. Smoked malts give German Rauchbiers their characteristic smoky flavor but can also be used in porters and stouts.

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