Some of these malts have undergone special heating processes in which the starches are converted to sugars by heat and moisture right inside the hull. As a result, these malts contain more complex sugars, some of which do not ferment, leaving a pleasant caramel-like sweetness. These pre-converted malts (called caramel or crystal malts) are available in different roasts or colors (denoted by the color unit Lovibond), each having a different degree of fermentability and characteristic sweetness (e.g. Crystal 40, Crystal 60). Also within the specialty malt group are the roasted malts. These malts have had their sugars charred by roasting at high temperatures, giving them a deep red/brown or black color (e.g. Black Patent malt). The Lovibond color scale ranges from 1 to 600. See Figure 70. To put this in perspective, most American mega-brewed light lager beers are less than 5 Lovibond. Guinness Extra Stout on the other hand, is comfortably in the 100s. Specialty malts do not need to be mashed, and can simply be steeped in hot water to release their character. These grains are very useful to the extract brewer, making it easy to increase the complexity of the wort without much effort.
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Figure 70: Notice the difference in color between the base malt 2L (top), Crystal 60L Malt (below right), and Roasted Unmalted Barley 550L.
Lastly, there are fermentables not derived from malted barley which are called "adjuncts". Adjuncts include refined sugars, corn, rice, un-malted rye and wheat, and unmalted barley. These are not to be scorned, some adjuncts like wheat and unmalted roasted barley are essential to certain beer styles. Whole brewing traditions like Belgian Lambic, German Weizen, and Irish Stout depend on the use of adjuncts.
Chapter 12 - What is Malted Grain?.
12.1 Malt Types and Usages.
(Color i.e. lovibond, values listed as X L, are typical values).
Base Malts.
Lager Malt 2 L Lager malt can be used to produce ales as well as lagers.