Base Malts (Pilsner, Lager, Pale Ale, Mild, Vienna, & Munich Malts)

Malt is one the basic raw materials in brewing. It is where all the extract usually comes from, and it gives beers its body, flavour, and colour. There are many different types of malts, and malt classification can sometimes be a bit confusing. It can be based on the ways the malts were produced, on raw materials, or on final product properties. We will be discussing four malt types: Base malts, Caramel and Crystal malts, Roasted Malts, and Other Malts. This video will focus on base malts.

As the name suggests base malts make up most of the total malt weight (up to 100%). After Steeping and Germination they are kilned using low to moderate final kilning temperatures. Consequently, these malts are rich in enzymes, and they are also the major source of brewers’ extract. The flavour impact of base malts can generally be described as LOW.


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