Base Malts 1 lb
Base malts are generally referred to as such because they make up the majority of weight in your grain bill and provide the majority of your sugar content for fermenting. These malts will contain enough enzymatic activity, notably diastatic power, to ensure that starch conversion occurs during mashing and provides the bulk of your sugar content. Most often, but not always, base malt is a two-row or six-row pilsner or pale ale malt. For example, a pale ale recipe may comprise 85% base malt (pilsner or pale ale) and 15% specialty malt. However, in German weissbier, wheat is the base malt, sometimes up to 60%, with pilsner malt making up the remaining balance. Some other specialty beer may use other base malts. Traditional German märzenbier can be made from 100% Munich malt, which concentrates that malt’s toffee-like flavors. Other styles may use 100% Vienna Malt or a small percentage still making Vienna the base malt.