Beer & Malt
Malt is often divided into two categories by brewers: base malts and specialty malts.
Base malts have enough diastatic power to convert their own starch and usually that of some amount of starch from unmalted grain, called adjuncts.
Base malts are BEST Pilsen Malt, BEST Vieana Malt, BEST Munich Malt, BEST Wheat Malt.
Specialty malts have (mostly) little diastatic power. They are used to provide flavor, color, or "body" (viscosity) to the finished beer. Caramel or crystal malts are specialty malts that have been subjected to heat treatment that converts their starches to sugars non-enzymatically. Within these categories are a variety of types distinguished largely by the kilning temperature.
Speciality malts are: BEST Caramel Malt Pils, light and dark, BEST Aromatic Malt, BEST Melanoidin Malt, BEST Black Malt (roasted malt), BEST Acidulated Malt, BEST Smoked Malt, BEST Chit Malt.
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