How are stewed specialty malts created to enhance sweetness?

Stewed specialty malts are created through a process that involves kilning them in a moist environment. This method allows the starches within the malt to gelatinize and subsequently convert into sugars more effectively during the mashing process. The moisture helps maintain a certain level of temperature, enabling enzymatic activity that promotes the breakdown of complex carbohydrates into simpler sugars, which contribute to the perceived sweetness of the malt.

The result is a malt that imparts a rich, sweet flavor to the beer, enhancing the overall complexity and mouthfeel. This process is distinct from other methods where high temperatures could lead to roasting without the crucial step of maintaining moisture, which could result in different flavor profiles altogether. Other practices, like soaking in water or steaming, do not facilitate the same level of enzymatic action and sugar development necessary for producing the rich sweetness associated with stewed specialty malts.