In the context of brewing, what is the significance of using non-highly modified malts?

Using non-highly modified malts is significant for several reasons, particularly related to the brewing process. Non-highly modified malts retain more of their original structure due to a milder processing during malting. This means they contain more beta-glucans and proteins that can help in creating a more favorable environment for step mashing, where mashing at multiple temperature steps allows for the optimal conversion of starches to sugars.

Step mashing, as a process, takes advantage of different temperature ranges to activate various enzymes. The presence of specific proteins and beta-glucans from non-highly modified malts supports this by improving the mash's viscosity, allowing for better enzyme activity and enhanced sugar extraction. This can lead to more complex flavors and improved overall efficiency during the mashing process.

While darker beers can certainly result from certain types of malts, this is more about the kilning process rather than the modification of the malt itself. Diastatic power, which relates to the malt's enzymatic potential for converting starches to sugars, is typically higher in highly modified malts. Lastly, easier milling is generally associated with highly modified malts, as their processing makes them softer and less resistant to milling. Thus, the significance of non-highly