Examples: Briess, Shreier, Froedterts. Froedterts is slightly darker than Briess and Shrier. It is currently used at the Baltimore Brewing Co and the Alleghaney Brewing Co, two quality German style micros. Alleghaney uses a decoction mashing program with this malt. Great Western is also a common variety of this malt. (Alleghaney Brewing Co has just been renamed as the Penn Brewery).
Examples are: Briess (cattle feed due to excessive protein levels) Gambrinus (canadian, high protein wheat) Ireks (German), DeWolf-Cosyns. Imported varieties have lower protein levels. In Germany, a weizen must be of at least 50% wheat malt, as measured in the final beer. This means if a weizen is made of 55% wheat, and subsequently krausened with say Helles krausen, the amount of krausen must not reduce the final proportion of wheat to below 50%. Germans are like that!
Darker grades of Munich are available from contential maltsters. Essential ingrediant in German Bock beers.
Some brewers dislike the almost cloying sweetness that high amounts (10%) of Dextrin malt contributes.
Also sold as CaraPils from the Dewolf-Cosyns maltster. My own opinion is that this is a much better choice in malt sweetness/body builder than the US Dextrin malt version.
Caramel 40 is a mainstay malt in brewing of all types of ales. It can be used in British and American ales, and in conjunction with other malts in Belgian ales and German lagers. Hugh Baird Maltings in Witham , Essex, England make very fine high grade caramel malts. US domestic specialties are made from 6 row malt, whereas the European vesions are 2 row. This makes imported specialties a much higher quality product. The grain kernels are also plumper and as such will mill better than 6 row malts.
D/C Biscuit malt fits in here also. Biscuity/toasted flavors and aromas result from the use of this malt.
Chocolate is an essential ingrediant in Porters, along with Caramel malts. Used in smaller quantities in Brown ales, old ales and some Barleywines.
Essential ingrediant in Stouts. Small amounts are OK in Porters, provided they dont overpower the chocolate/caramel notes. Rarely used in any Belgian ales or German Lagers
Best used in trace amounts only, for color. Almost any contribution that Black Patent gives to beer can be obtained from using another malt with less harsh flavor impacts.
D/C Aromatic malt. As the name suggests, adds aromatics to a beer. At 25 Lovi, it is grouped in the upper end of the "Munich Malts" category. It shows conversion by itself, with a diastatic power of 29, as compared to D/C munich with a DP of 50 and Pils with a DP of 105. When using Aromatic malts, be sure to calculate the additional extract and color that will be added, since this malt contributes both.
D/C: CaraVienna, ~22 Lovi. Another excellent all purpose caramel malt. Can be used in high percentages (up to 15%) wothout leaving the beer too caramel/sweet. Good to use in conjunction with Munich malts and Pils malt for a Maerzen base. Also good for use in many Belgian style ales, in conjunction with other Belgian color malts.
Excellent malt to use as a suplement to other caramel malts. I tend to use 7-10% caraVienna and 3% CaraMunich as a amber beer base which would include Munich and Pils malt.