Glossary
Speciality malt
Malt kilned or roasted hard enough to develop pronounced colour and flavour, used in small proportions and contributing little or no enzyme activity.
Also called specialty malt, coloured malt.
Related
- Crystal malt — The largest speciality category.
- Base malt — What must convert it.
More vocabulary
Adjunct · Aroma hop · Base malt · Bittering hop · Black malt · Brettanomyces · Candi sugar · Chocolate malt · Crystal malt · Dextrin
See every term on the glossary index.
Last reviewed 2026-08-16.
Evidence
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Crystal and roasted malts are kilned hot enough to destroy their amylase enzymes, so a grist needs sufficient base malt to convert both itself and every speciality malt or unmalted adjunct alongside it.
Backed by a source
Sources: Malt: A Practical Guide from Field to Brewhouse — print; Brewing: Science and Practice — print