Root Shoot Pilsner malt
Root Shoot Pilsner malt is a pale barley base malt named in Monk’s Ration. Root Shoot currently lists several pale Pilsner products; the recipe does not identify which one or a lot specification.
Ingredients
1086 articles on substrates, cultures and additives.
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Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
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All grains74
Grains, flours and brans34
Malts and malt extracts15
Legumes and pulses11
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Starches4
Coffee, cocoa and tea crops1
Grains, flours and brans34Malts and malt extracts15Legumes and pulses11Nuts and oilseeds9Starches4Coffee, cocoa and tea crops1Malts and malt extracts
Non-diastatic malt powder
Enzyme-inactive malt powder adds malty flavor and crust color. In King Arthur's sourdough discard pretzels it is an optional choice in both the dough and a brushed wash, each with a separate sugar alternative.
Diastatic malt powder
Diastatic malt powder is milled sprouted grain with active starch-converting enzymes. Bakers use it in small, formula-specific amounts to influence fermentation and crust browning.
Carapils malt
A pale specialty-malt name used for different commercial products. Briess Carapils and Weyermann CARAPILS have distinct specifications; an unbranded recipe does not identify either one.
Briess wheat extract
Briess wheat extract is prepared wheat-and-barley malt wort sold in concentrated form for brewing. The linked Weizen recipe uses two cans, 6.6 lb total, without naming a specific Briess wheat-extract variant.
Briess Carapils malt
A pale, enzyme-free barley malt made by Briess for use alongside other brewing malts, with intended contributions to beer body and foam.
Briess Aromatic malt
Briess Aromatic Munich Malt 20L is a deeply kilned two-row barley malt used in small measure to lend malt aroma and colour. Monk’s Ration lists three ounces alongside four pounds of pale base malt.
American two-row pale malt
A lightly kilned brewing base made from two-row barley. It supplies starch and enzymes for the mash, with the maltster’s product and lot analysis defining its brewing properties.
Chocolate malt
Chocolate malt is barley that has been malted and then roasted to a dark brown, used in porters, stouts and brown ales for colour and a bitter-cocoa, roasted-coffee flavour. It contains no cocoa.
Coffee malt
Roasted specialty malt named for coffee-like aroma, with the exact roast grade and colour varying by maltster; it is distinct from added coffee beans.
Caramel 60 malt
A caramel/crystal barley malt colour grade that supplies caramel-like flavour, colour and extract; producer and process refine what the 60 label means.
Black patent malt
An intensely roasted malt used for dark colour and dry roasted flavour in beer, with a nineteenth-century patent name and distinct whole, milled and flour forms.
Jora flour
Jora flour is ground malted maize, produced by germinating, drying and milling corn kernels. It provides the enzymatic starch breakdown essential for chicha de jora.
Pilsner malt
A pale, lightly kilned barley base malt that supplies wort material and brewing enzymes, with product-specific flavour, analysis and handling requirements.
Carafa III
A dark roasted barley malt grade used for strong colour and coffee-to-chocolate roast character; standard Type3 differs from the husk-reduced Special line.