It is typically used as 10% of the total grain bill. Gives a deep amber color to the beer.
Victory Malt 25 L This roasted malt is similar in flavor to Biscuit but gives a more nutty taste to the beer. Victory adds orange highlights to the beer color.
Munich Malt 10 L This malt has an amber color and gives a very malty flavor. This malt has enough diastatic power to convert itself but is usually used in conjunction with a base malt for mashing. This malt is used for Oktoberfest-type beers and many others, including pale ales.
Vienna Malt 4 L This malt is lighter and sweeter than Munich malt and is a principal ingredient of Bock beers. Retains enough enzymatic power to convert itself but is often used with a base malt in the mash.
Dextrin Malt 3 L Also known as American Carapils, this malt is used sparingly and contributes little color but enhances the mouthfeel and perceived body of the beer. A common amount for a five gallon batch is 1/2 lb. Dextrin malt has no diastatic power. It must be mashed; if steeped it will contribute a lot of unconverted starch and cause starch haze.
Caramel Malts (may be steeped or mashed).
Caramel Malts have undergone a special heat "stewing" process after the malting which crystallizes the sugars. These sugars are caramelized into longer chains that are not converted into simple sugars by the enzymes during the mash. This results in a more malty, caramel sweet, fuller tasting beer. These malts are used for almost all ale and higher gravity lager styles. Various crystal malts are often added in half pound amounts to a total of 5-25% of the grain bill for a 5 gallon batch.
Caramel 10 10 L This malt adds a light honey-like sweetness and some body to the finished beer.
Caramel 40 40 L The additional color and light caramel sweetness of this malt is perfect for pale ales and amber lagers.
Caramel 60 60 L This is the most commonly used caramel malt, also known as medium crystal.