'malt' on Serious Eats

Homebrewing: How to Make Your Own Crystal Malt

Crystal malts are a staple in almost every beer recipe. Light crystal malt, like C-20, is used in pale ales, the darker C-120 can be used in stouts, and every recipe in between calls for some variety of crystal. Since crystal malts are among the few styles that do not need to be mashed, they are ideal for extract and partial-mash brewers to use as steeping malts. Anyone can make this fabulously versatile malt at home. All it takes is any standard pale malt, some water and a few hours in the oven. More

Homebrewing: Base Malt

Two weeks ago I made the case for all-grain brewing and introduced the basics of building a mash tun. You may not have realized yet, but now that you have a mash tun (or will soon), you have suddenly become much more interested in malted barley. Today I want to show you how to get the best quality from your base malt. More

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