Unlike base malts, specialty malts are used in smaller amounts to impart specific flavors, colors, or aromas. They can include crystal, chocolate, black, and smoked malts. Specialty malts provide notes like caramel, roasted coffee, chocolate, or toffee. They rarely have enough enzymes to convert starches, so they must be combined with base malt. These malts help differentiate styles like porters, stouts, and amber ales.
