Medium colored kilned malts like melanoidin start to take on more of a cookie/cake maltiness with less of a toasty flavor. Honey malt tastes nothing like honey, but still has some of the caramel character and flavor of Munich malt. However the middle kilned malts largely lack the caramel and fruity notes you would get from a caramel/crystal malt. As we move up to amber malt, the flavor becomes more biscuit-like with some toast and even light brown chocolate flavors. Kilned malts at the low color end like Munich and Light Munich have a malty, slightly caramel finish with a cookie bite to them. So kilned malts are generally less familiar to beginner and intermediate brewers. The Flavors and Aromas of Kilned Maltsīecause many brewers started brewing with extracts they are more familiar with the Caramel/Crystal malt group than the kilned malt group, as Caramel/Crystal malts can be steeped for extract brewing, while the kilned group malts require mashing. Depending on the time and temperature used you can create a malt very close to any of the kilned malts, as this is the same basic method malsters use to kiln their malt after the basic malting and drying process is complete. You can also create your own kilned malts by purchasing pale or pilsner malt and then toasting it in your oven at low temperature. In general these malts must be mashed to convert them so they are not used in extract brewing. The group includes: Munich malts, amber malt, biscuit malt, aromatic malt, melanoidin malt, honey malt and brown malt. The Kilned Malt GroupĪs I explained in my earlier article on malting and malt groups, kilned malts are made using the same basic malting process as base barley malts, and then toasted at varying time and temperature to get the various colors. This week I take a look at the kilned malt group, and explain when and why you would want to use kilned malts in your beer brewing recipes.
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