encourage browning reactions. Dark malts
develop flavors that range from toasted to
caramelized to sharp, astringent, and smoky.
Brewers have many different kinds of malt to
choose from — their names include pale or
lager, ale, crystal, amber, brown, caramel,
chocolate, and black — and often mix two or
more malts in a single brew to obtain a
particular combination of flavor, color, and
enzyme power.
Once the malt has been kilned, the dried
kernels can be stored for several months until
they’re needed, when they’re ground into a
coarse powder. They’re also made into malt
extracts for both commercial and home
brewers: the malted barley is soaked in hot
water to remove its carbohydrates, enzymes,
color, and flavor, and the liquid then
concentrated to a syrup or a dry powder (p.
679).
Brewing Ingredients: Hops