Tell Me about these Base malts Please and what they are normally used for

[vance71975]

I am trying to learn about the various base malts out there and what they are normally used for,how well they convert,which produce a sweeter mash,ETC here is the partial list, Each of these Below is list as a Base Malt on the websites i copied them from:

American 2-Row (Briess)

American 2-Row (Rahr)

American 6-Row (Rahr)

Bohemian Pilsner Malt (Weyermann®)

Golden Promise (Simpson's)

Halcyon (Thomas Fawcett & Sons)

Kolsch Malt (Global Malt)

Maris Otter (Crisp)

Optic (Thomas Fawcett & Sons)

Pale Ale (Castle)

Pale Ale (Weyermann®)

Pale Ale Malt (Briess)

Pale Malt (Crisp)

Pearl (Thomas Fawcett & Sons)

Pils (Castle)

Pilsner (Global Malt)

Pilsner (Rahr)

Pilsner Malt (Weyermann®)

Briess Ashburne Mild Ale Malt

Belgian Pale Ale

Belgian Pilsner

Briess Cherry-wood Smoked Malt

Briess Organic Munich

German Vienna Malt

German Munich

German Dark Munich

Rahr White Wheat Malt

Weyermann® Pale Wheat

Weyermann® Dark Wheat

Weyermann® Rye Malt

Weyermann® Smoked Malt

Weyermann® Acidulated

Fawcett Oat Malt

[MootsLnbKing]

The midwest catalog tells u all about each of ure base malts and ure adjunct grains what they impart in the brew (like color and taste).It's a good base for recipe calculations.(for me at least):D

[vance71975]

The midwest catalog tells u all about each of ure base malts and ure adjunct grains what they impart in the brew (like color and taste).It's a good base for recipe calculations.(for me at least):D

Now if only i had that catalog....:(

[Mikegobrew]

We could tell you but you'd just do the opposite anyway. LOL. I'm only kidding... sort of... ;)

[vance71975]

We could tell you but you'd just do the opposite anyway. LOL. I'm only kidding... sort of... ;)

LMAO im not talking about telling me which one to use, just about each of them from your personal experiences then ill decide which to use. I could read a generic online description of them but that doesn't cover other brewers personal experience with them or if someone has had problems every-time they use one specific brand etc.That is the info i am looking for not instruction on which to use, i am sure all have a use for one style of ale or lager, that is the info i am looking for, something more personal than a generic online description.:cool:

[gestyr]

Not trying to sound trite, but I use American malts for American style beers, English malts for English style beers, German malts for German style beers, Belgian malts for Belgian style beers...

[vance71975]

Not trying to sound trite, but I use American malts for American style beers, English malts for English style beers, German malts for German style beers, Belgian malts for Belgian style beers...

Makes complete sense and doesn't sound trite at all :) however i am more looking for Info ABOUT the malts listed above, such as which ones convert better,which produce a cleaner wort,which produce a sweeter wort,which convert fastest,which need extra time to complete conversion,Which ones people have had great successes with also great problems,etc etc etc. :D

[corkybstewart]

99% of the info you want is dependent on the brewer more than the malt. You can make great beer with any of the base malts, if you know what you are doing. I've used cheap Cargill malts for years, and I think my beer turns out pretty good. You're trying to over-analyze this. I'm sure some malts are better than others in some respects, but they may lack in other ways. I bet that 99% of knowledgeable homebrewers, including most BJCP judges, can't identify a particular brand of malt in a beer.
Consider also that each batch of malt is a combination of grain from many sources, malted according to standardized methods, and probably mixed with malted grains from other batches before finally ending up in a large paper bag that you buy.
If your brewing technique is sound, the source of the base malt is just not something to lose sleep over.

[gestyr]

What Corky said.

[BrewDog]

I bet that 99% of knowledgeable homebrewers, including most BJCP judges, can't identify a particular brand of malt in a beer.

Yep. I totall agree with this. I know I sure as hell can't.

[Jaimez]

I kinda see Vance's point in wanting to know more info. My homebrew store has short descriptions.

Like "Crystal 60 is used in Browns and Ambers"

What about the Flavor it brings? The sweetness?

I always have problems deciding if i should use crystal 120, Roasted Barley, or choc malt for a porter/stout? All 3 can get you the SRM u want. But WHY choose one over the other.

I have been considering mini mashing each Adjunct grain by itself and ferment a gallon or so of each just so i could learn there flavors by taste.

[vance71975]

I kinda see Vance's point in wanting to know more info. My homebrew store has short descriptions.

Like "Crystal 60 is used in Browns and Ambers"

What about the Flavor it brings? The sweetness?

I always have problems deciding if i should use crystal 120, Roasted Barley, or choc malt for a porter/stout? All 3 can get you the SRM u want. But WHY choose one over the other.

I have been considering mini mashing each Adjunct grain by itself and ferment a gallon or so of each just so i could learn there flavors by taste.

Exactly! There are so many choices even in base malts, slight color differences, flavor description differences,so many ways to get where you want to be.

For example in a stout, you can get your color from, Black Patent, Crystal 120,Chocolate malt,Brown Malt,Carafa® I,II,III, De-Husked Carafa® I,II,III, Coffee Malt,Black Malt,Roasted Barley, And Others im sure But each will give a different flavor profile, as i am sure a Base grain would, i agree in a brew with other specialty grains it would be hard to pick out which base malt was used, BUT i bet if you brewed a batch with JUST American 2 row, and another batch with JUST Golden Promise, no other grains Using the same water,hops etc, you would be able to notice a taste difference, that is why i asked, not to mention i am sure that some grains produce a sweeter wort, thus a stronger beer than others, and some prolly produce a clearer wort.

If i am gonna make the jump to all grain, i want to know what ALL the grains are going to add to my brew, not just the color,crystal and roasted grains.

[vance71975]

99% of the info you want is dependent on the brewer more than the malt. You can make great beer with any of the base malts, if you know what you are doing. I've used cheap Cargill malts for years, and I think my beer turns out pretty good. You're trying to over-analyze this. I'm sure some malts are better than others in some respects, but they may lack in other ways. I bet that 99% of knowledgeable homebrewers, including most BJCP judges, can't identify a particular brand of malt in a beer.
Consider also that each batch of malt is a combination of grain from many sources, malted according to standardized methods, and probably mixed with malted grains from other batches before finally ending up in a large paper bag that you buy.
If your brewing technique is sound, the source of the base malt is just not something to lose sleep over.

I completely understand what your saying, in a brew that has a bunch of specialty grains, you wont be able to pick out what base was used, that much i get and completely agree with, but what happens when i want to do an all grain batch for my Bud drinking future father in law and i JUST use the base grain,that is where i need to know the differences in the different base grains.

I am Sure that American 2 row,American 6 row, and Golden Promise for example would all produce a Fine ale or lager when used with color,specialty grains and roasted grains, BUT What happens when you use JUST American 2 row,American 6 row, or Golden Promise, a single hop and yeast are all 3 ales or lagers, EVEN if the exact same process is used,going to taste exactly the same? If so then your right i am over thinking it, but IF NOT this is why i want to know the differences.

Corky i very much respect your input and advice, and i have learned SOOOOO MUCH from your posts,even if i don't always follow the advice given i do commit it to memory, i love making out there off the wall brews, things you will never find in a store, if i want a normal stout, ill buy one of the many normal commercial stouts on the market, but that isn't what i enjoy, when it comes to my personal brewing i want to make something that not even a small craft brewery would be brave enough to try.That is the fun in brewing for me, i will never compete with my brews, nor will i worry about style guidelines, unless it is to fall in the numbers using ingredients that are not normally used to do it. I am quite sure that my ales will never be award winning or a spot on copy of a commercial style and i am fine with that And to the guys that can do that and enjoy doing it that is GREAT for you, but please remember that isn't MY goal when brewing.:D

[corkybstewart]

I use Maris Otter for pale UK style beers because it's slightly maltier flavor than 2 row pale. For my UK style dark beers I just use cheap 2 row pale. BTW, most of these base malts are 2 row pale, the difference is where the barley is grown or how it's kilned. I use Pilsner malt, always the cheapest brand I can find, for most of my Belgian and German beers. For Oktoberfests or bocks I'll use a lot of Munich 10. The Carafa malts add color with less roasty flavors.
But trying to explain the taste differences between malts is like trying to explain the difference between red and blue. I can give you the wavelength srange of each color, but YOU have to experience it to really understand the difference.
You seem to have a lot of time on your hands. You and Brewchick should take a simple recipe, one of you brew it with Maris Otter, one with 2 row pale, and experience the difference yourselves and report back to us.
FWIW I haven't read the BJCP guidelines for most of the beers I brew, I just have a general idea of what I'm looking for in a beer and I develop a recipe to achieve it. I also brew for fun only and a lot of the fun is to experiment with different malts in the same recipe. My wife prefers Happy Wife Pale Ale with 2 row pale, I like it with Maris Otter. She doesn't understand where the difference comes from but she knows what she likes.

[Jaimez]

The Carafa malts add color with less roasty flavors.

Thats exactly the kinda of info he was looking for. And me too. My last brown came off way to roasty, may have to try Carafa next time. Great info!

[BrewDog]

Vance-

Next time you are in your LHBS, grab a couple kernels of each of several grains and eat them. That's really the best way to see what they taste like.

[chapesh]

i typed base malts and profiles in the search on google and got this, i don't know how much this will help but it seems to have some responses to the malts as well. http://www.brew-dudes.com/category/malts. and i don't blame u for wanting to know more, but the truth is u may have to experiment a little and find one you like for a particular beer style, everyone has a different idea of what they want. but the truth is i don't sweat the base malts much, i do try to keep the grains from an area of origin, just like hops, but sometimes you make do with what is available. remember if you like it then poo on others at least that is my thought on taste! lol. cheers.