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The Role Of Malt In Beer
Malt in gluten free beer brewing consists of cereal grains (millet, rice, etc.) and pseudo-cereal (quinoa, buckwheat, etc.) that get converted into a wort before going through the fermentation process resulting in beer. Gluten free malt is typically classified by type, name, potential gravity, percentage of use and color (in SRM or Lovibond). The description of the individual malt is helpful in determining the flavor and aroma profile.
Malt is classified into different categories. The highest percentage of malt in a grain bill or "grist" is the base malt. Typical base malts include Pale, Munich, Vienna, etc. Other categories of malt include caramel, kilned, roasted and adjunct.
Caramel malt is generally used to add sweetness and color.
Kilned malt is conventionally used in small quantities and attribute more unique or distinguishable flavors.
Roasted malt is typically used in the smallest percentage as they are roasted to a high degree resulting in deep flavor and dark color.
Adjuncts include squash, pumpkins and other starchy vegetables. (Whom I like to call our "barley cousins" would classify most of the grain we use to make gluten free beer in this category.)
Here is the most up-to-date Malt Chart GFHB can offer at this time.
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