View source for Malt

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A main ingredient in most beers is malted barley, though the [[Malting Process|malting process]] can be applied to many other cereal grains.  Malting is a process in which grains are allowed to germinate and then quickly dried in a kiln before the plant has a chance to fully develop.  The malting process develops ''enzymes'' that are required to modify complex starches in the grain into simple fermentable sugars during a later step in the [[Processes|brewing process]] called ''mashing''.  Dark malts are roasted to provide additional flavor and color.  Malts are characterized by their type, color, base grain and potential extract (or yield).  Malt color is typically measured on the [[Lovibond]] or [[SRM]] scale.

==Types of Malt==
* [http://www.beersmith.com/Grains/Grains/GrainList.htm BeerSmith Malt & Grains Reference Table]
* [Insert malt type here]

==See Also==
* [[Ingredients]]
* [[Malting Process]]
* [[Lovibond]]
* [[Estimating Color]]
* [[Processes|Brewing Processes]]

==External Links==
* [http://www.beersmith.com/Grains/Grains/GrainList.htm BeerSmith Malt & Grains Reference Table]
* [http://byo.com/feature/284.html Make Your Own Malt] - BYO Magazine Article, Aug 1997

[[Category:Ingredients]]
[[Category:Glossary]]