Specialty malt for brewing – caramel malt, roasted malt and flaked grains

Specialty malt is used in smaller amounts alongside the base malt to add colour, body, sweetness and flavour. Here you will find caramel malt, crystal malt, melanoidin, roasted malt, acidulated malt and flaked grains from Bestmalz, Thomas Fawcett, Castle Malting, Weyermann, Briess and Crisp Malting. All malt is sold in 100 g steps, whole or crushed, with the EBC colour in the product name.

Please note: Loose malt (100 g, 20 kg and 25 kg) is currently not sold to Sweden. Malt extract and beer kits can be ordered as usual.

How to choose specialty malt

Caramel and crystal malt add body, sweetness and colour. BEST Caramel Pils is the palest and adds body with almost no colour. BEST Caramel Munich I–III, Thomas Fawcett Crystal Malt and Castle Malting Special B give darker caramel notes and a deep red-brown colour.
Aromatic malts such as BEST Melanoidin, Biscuit, Amber Malt and Briess Victory Malt add bread crust and toasted notes. Victory suits nut brown ale and medium-dark beers.
Roasted malts such as Chocolate Malt, Black Malt, Roasted Barley and Cafe Malt give dark colour and coffee and chocolate notes. Weyermann Carafa Special is dehusked before roasting and gives less bitterness and astringency.
Acidulated malt: BEST Acid Malt lowers mash pH. The amount should be determined by testing.
Grains and flakes: rye malt, oat malt, spelt malt, Torrefied Wheat and flaked oats, barley, maize and rice add body, foam and mouthfeel. Rice hulls improve run-off in the mash.

Specialty malt by colour

Type	Examples	Colour (EBC)
Pale caramel malt	BEST Caramel Pils, Caramel Hell, Caramalt	3–40
Medium caramel and aromatic	Caramel Aromatic, Melanoidin, Biscuit, Victory, Pale Crystal	41–90
Dark caramel	Caramel Munich II and III, Crystal, Special B, Crystal Red	110–394
Roasted malt	Pale Chocolate, Chocolate, Black Malt, Roasted Barley, Carafa Special	560–1500

Frequently asked questions about specialty malt

How much specialty malt can I use?

It depends on the malt. Bestmalz states, for example, up to 5% for Roasted Barley, used in Irish and Scottish stout, and up to 50% for Caramel Hell. Check the usage notes on each malt.

What is the difference between caramel malt and roasted malt?

Caramel malt adds sweetness, body and colour from golden to red-brown. Roasted malt is roasted much darker and gives coffee, chocolate and burnt notes, and is used in small amounts in porter and stout.

Do flaked oats need to be mashed?

Yes. Flaked oats are unmalted and go straight into the mash with the base malt, which provides the enzymes. Add rice hulls when the share of oats or wheat is high.