Here’s my profile for Honey Malt. This malt is made by the Gambrinus Malting Corporation and it’s their name for a unique, highly kilned German malt called brumalt. Some non-North American versions of this malt (Gambrinus Malting is based in Armstrong, British Columbia, Canada) are Weissheimer Bruhmalz and Weyermann Melanoidin.

It looks a lot like caramel malt but it’s processed in a way so that there is no roasty/astringency (that is sometimes associated with caramel malt’s flavor profile). The process involves restricting the oxygen flow during the sprouting process and this develops sugars and rich malt flavors that makes the malt taste the way it does.

Flavor: Intense malt sweetness with hint of a honey like flavor. Lacks caramel malt’s sharp bite.

Color: 20-30 °L

Body: It gives your beer a smooth, honey-like texture.

Use: Most sources said “specialty beers” which to me means “pushing the envelope” beers. More typical suggested styles included: Brown ales, summer-style pale ales, and belgians.

Victory malt has always intrigued me. Maybe it’s the name. I guess I feel like I would be “winning” if I used this malt in my brews. I did a little research and thought I would combine all the information into some kind comprehensive overview.

This malt’s creation is American in origin. I believe that refers to the process to make Victory malt was developed here in the USA.

The processing is different than the processing a maltster would use to create, for example, a caramel malt. It’s this special processing that gives the malt it’s flavor.

Flavor: Imparts a “toasty” character to beers.

• Nutty taste
• Biscuity
• Baking Bread

Color: 25 - 28 Lovibond. Colors described from sources I discovered ranged from slight red to amber to orange highlights. I guess it depends on how much you use.

Body: Improves body and head retention.

Use: The malt has no diastatic power so you can use it as a steeping grain. Because of the flavor it imparts, Nut brown ales are a good candidate for this malt. I think it would be a good addition to dark beers, especially a porter. If you wanted to make an American Brown Ale and stay on theme, Victory Malt would be a good addition. Probably no more than 20% of your grain bill.

Continuing our examination of malts and hops, here’s our profile of Special B malt. It is a Belgian malt that is roasted to 150L color. Here are some of the particulars that we pulled together from different sources:

Flavor: Imparts a heavy caramel taste.

• Raisin-like flavors in Belgian Abbey Ales
• Plum-like flavors in Dubbels
• Roasty/Toast flavor
• Hint of nut flavor

Color: Produces a dark black-brown color.

Body: Fuller body is noted due to the non-fermentables.

Use: Suggested use is 2 to 10% of the grain bill. Makes sense to use in in Belgian ales such as a dubbel since it is a Belgian malt, but looks like it can be used in moderation in Brown Ales, Porters, and Doppelbocks as “character builders” in those beers.

I am starting up a new category around brewing ingredients. When I search for information about particular grains or hops, I find that many sites provide the same details about the particular ingredient I am researching. What I thought I could do is start creating posts about ingredients that provide comprehensive information collected from multiple sources. The first ingredient to be showcased is 120°L Caramel Malt.

Look at the colors! Light brown to brick red!

Flavor: It provides a complex malt profile to your beer. Some of the things I read included…

• Pronounced sharp caramel taste and sweetness
• Toffee
• Burnt Sugar
• Raisin
• Prunes

Color: It will provide a deep red color. I found this distinction interesting…not brown, but deep red.

Body: Since it contributes plenty of non-fermentables, it will increase body and mouthfeel and aid foam retention and beer stability.

Use: Adding 120°L Caramel Malt to recipe (up to 15 percent of your total grain bill) will add bittersweet caramel flavor and aroma to beers. Adding more would be well suited for strong beers such as Barley Wines and Old Ales.

Hopefully this post gives you more information about this type of malt. If I find more information, I will update the post.