Ausgangsmalz

Ausgangsmalz, literally meaning "starting malt" in German, refers to the base malt used as the primary source of fermentable sugars and enzymes in beer brewing. In many brewing texts it is equated with the base malt, which forms the largest portion of the grain bill and provides the diastatic power necessary to convert starches during mashing.

Base malts are typically pale or light-colored barley malts, such as Pilsner malt or pale malt. They are chosen for their high enzyme content and moderate color, making them suitable as the foundation for a wide range of beer styles. Their diastatic power enables the conversion of starches not only from the base grain but also from adjuncts added to the mash.

A key property of Ausgangsmalz is its diastatic power, which encompasses the enzymes (notably amylases) that convert starches into fermentable sugars. Darker or specialty malts have reduced diastatic power and are not used as the sole base. If a recipe includes substantial non-diastatic malts or roast malts, enough base malt is needed to ensure complete conversion.

Usage in brewing typically involves Ausgangsmalz making up the majority of the grist—often 70–100% in many standard beers. It is mashed at temperatures that balance fermentability and body, with adjustments possible through the grain bill and mash schedule. It can be complemented by specialty malts to adjust flavor, aroma, or color, while preserving sufficient diastatic power for starch conversion.

In German brewing tradition, the term distinguishes the foundational malt from Spezialmalz (specialty malts) and other adjuncts. It underpins many beer styles by providing fermentable sugar and enzymatic activity essential for the mash.