In the first installment of this Exchange Rates series, we took a look at how to convert the base malts in an all-grain recipe to extracts in an extract or partial mash recipe. In this second post in the series, we’ll discuss specialty grains.
Specialty grains add flavor, aroma, and color to beer and contribute proteins and unfermentable sugars. Some of them also contribute small amounts of fermentable sugars. They generally fall into the following two categories.
Crystal and caramel malts have undergone a special stewing and heating process that pre-mashes each grain within its own husk. The internal starch is partially converted to sugar, and the heat of the roaster caramelizes and hardens these sugars, which are readily dissolved in hot water.