The name comes from the fact that pale lagers are the most common style of beer and this is the malt type most commonly used to produce them. Because it tends to be the most available malt, it is used for nearly every other style also. Logically, if you intend to brew a pale lager, you would be best served by using lager malt. .
After germination, lager malt is carefully heated in a kiln to 90F for the first day, withered at 120-140F for 12-20 hours and then cured at 175-185F for 4-48 hours depending on the maltster. This produces a malt with fine mild flavor and excellent enzyme potential. It is used as the basis of most of the world's beers in conjunction with specialty malts for added flavors. .
Pale Ale Malt 3 L This malt type is kilned at higher temperatures than lager malt, giving a slightly toastier malt flavor well suited to Pale Ales. .
Wheat Malt 3 L Wheat has been used for brewing beer nearly as long as barley and has equal diastatic power. Malted wheat is used for 5-70% of the mash depending on the style. Wheat has no outer husk and therefore has fewer tannins than barley. It is generally smaller than barley and contributes more protein to the beer, aiding in head retention. But it is much stickier than barley due to the higher protein content and may cause lautering problems if not given a "Protein Rest" during the mash.
Rye Malt 3 L Malted rye is not common but is gaining in popularity. It can be used as 5-10% of the grain bill for a rye "spicy" note. It is even stickier in the mash than wheat and should be handled accordingly.
Kilned Malts (need to be mashed).
These malts are commonly produced by increasing the curing temperatures used for base malt production, but can also be produced by toasting finished base malts for a period of time in an oven. Suggested times and temperatures for producing these types of malts at home are given in Chapter 20 - Experiment! .
Biscuit Malt 25 L This fully toasted, lightly roasted malt is used to give the beer a bread and biscuits flavor.