Randy shares his thoughts on SMASH (single malt) and dual malt beer brewing.
We go into methods for understanding and knowing what your ingredients really taste like.
Finally we talk about adjuncts such as corn, rice, wheat and sugar adjuncts and what they bring to the beer.
#Pale chocolate malt beersmith how to#
Randy discusses color adjustment malts and how to use middle colored malts.
We discuss the use of Brown malts in historic porters as well as how porter has changed over the years.
He also explains why Chocolate malt really does not add a chocolate flavor - but has an acrid flavor to it if overused.
We discuss why there are not many malts made in the range of 100-350L color, largely because they have a poor flavor (cigarette ash).
We walk through the range of Caramel malts and why darker caramel malts should not be used in barley wines and other long age beers, and also why very dark crystal malts should be used very sparingly since the flavor gets more intense and acrid.
We next get into the light caramel/crystal malts like Carapils and dextrine malts, and how many caramel malts are very intense and potent in beers
We talk about cookie, bready, malty and other malt flavors.
He also explains why mild malt is a very attractive malt for many darker styles.
We start by discussing his base malt blocks including Pilsner, Pale malt, Munich and Vienna malts.
Randy talks about base malts and what they bring to the beer, as well as flavor malts, color malts and base malts.
We discuss Randy's overall approach to malt, malting and why color and flavor are not the same.
Randy tells us a bit about his new book "Mastering Homebrew" which will be released this fall.
This week's episode is sponsored by Craft Beer and Brewing Magazine - sign up today for your subscription!.
Randy is the author of Radical Brewing, and Tasting beer (full disclosure: Amazon Affiliate Book links) and is also working a comprehensive new book on brewing.
Randy Mosher from is my guest this week.
He gives us an amazing tour of the most popular malts used in home brewing and explains the flavors they really bring to the beer. Randy Mosher joins me this week to discuss what different malts and grains bring to your home brewed beer.
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