The type of malt that does not need mashing is dark roasted grains. These grains have undergone a roasting process that imparts a deep, rich color and intense flavors to the malt. Examples of dark roasted grains include chocolate malt, black malt, and roasted barley.
The reason why dark roasted grains do not need to be mashed is because the roasting process has already converted the starches in the grains into fermentable sugars. During roasting, the heat breaks down the complex carbohydrates in the grains, releasing the sugars that yeast can consume and convert into alcohol during fermentation.
Because the starches have already been converted, there is no need to perform a traditional mash, which involves soaking the grains in hot water to activate enzymes that convert the starches to sugars. Instead, the dark roasted grains can be added directly to the brewing process without the need for mashing.
This flexibility in adding dark roasted grains is especially beneficial for homebrewers or brewers experimenting with different recipes. Since these grains do not require mashing, they can be added at any point in the brewing process prior to fermentation. Whether it’s during the mash, boil, or even in the fermenter, brewers have the freedom to incorporate dark roasted grains whenever they desire to achieve the desired flavors and colors in their beer.
In my personal experience as a homebrewer, I have experimented with using dark roasted grains in various ways. Sometimes, I add them during the mash to extract more subtle flavors and colors, while other times I add them directly to the boil for a bolder impact. I have even added them to the fermenter as a dry hop addition to impart an extra layer of complexity to the beer.
It’s important to note that while dark roasted grains do not require mashing, they still need to be properly crushed or milled to ensure maximum flavor extraction. The size of the grain particles can affect the rate at which the flavors are extracted during the brewing process. Therefore, it is recommended to use a grain mill or crusher to achieve the desired particle size before adding the dark roasted grains to the brewing process.
To summarize, dark roasted grains, such as chocolate malt, black malt, and roasted barley, do not need to be mashed because the roasting process has already converted the starches into fermentable sugars. This allows brewers the flexibility to add them at any point in the brewing process prior to fermentation, depending on the desired flavors and colors. Proper crushing or milling of the grains is still important to ensure optimal flavor extraction.