Malted Grain

What does malt do in brewing?

Malt is the main brewing ingredient that provides fermentable sugars (for alcohol percentage), plus colour, body and flavour. In the mash, enzymes in base malts help convert starch into sugars for fermentation. Specialty malts then shape the beer’s flavour profiles –  from light sweetness and biscuit notes through to roast and deeper colour.

How much malt is needed to brew beer?

It depends on batch size, beer style and target strength, but most all-grain beers use approx. five kilos of malt for a typical homebrew batch. A simple rule of thumb: higher ABV styles need more total malt, while lighter beers need less. Planning in percentages (base malt as the majority, specialty malts as smaller additions) makes it easy to scale up or down.

Does darker brewing malt always give a bitter taste?

Not always. Darker malts have higher colour (often shown by EBC), but “darker” doesn’t automatically mean harsh or bitter. Some malts add colour with gentle toast, while more heavily roasted malts bring coffee/chocolate notes and a drier finish. 

How should I store my brewing malts at home?

Store brewing malts cool, dry, and sealed. Keep bags closed or transfer malt into an airtight container away from heat and humidity. Whole malt stays fresh longer than crushed, so if you’re not brewing soon, whole grains are safer. Crushed malt is fine stored properly (our BBF is up to 12 months), but for peak freshness it’s worth brewing sooner rather than later.

Which malts help create a fuller-bodied beer?

For a fuller-bodied beer, look for malts that add body and texture rather than just colour. Crystal/caramel can increase fullness, and malts like wheat, chit, Carapils/dextrin or Carafoam can help with head retention and a firmer foam. Keep base malt as the majority, then use specialty malts in smaller percentages to dial it in.