Which characteristic is NOT usually attributed to specialty malts?

Specialty malts are primarily used in brewing to impart specific flavors, aromas, and colors to the beer, greatly influencing its overall character. They are typically kilned or roasted to develop these intricate profiles, making color enhancement and flavor contribution essential attributes of specialty malts.

The characteristic of base enzyme content is generally not associated with specialty malts. Base malts, such as pale malts, are the primary source of enzymes necessary for the conversion of starches to sugars during the mashing process. Specialty malts, on the other hand, are usually lower in enzymatic activity due to their processing and the fact that they are used in smaller proportions in the grain bill. Their role focuses more on the contribution to flavor and color rather than enzymatic function, making them essential for brewing complexity while not serving as a significant source of enzymes.

In summary, while color enhancement and flavor contribution are hallmark traits of specialty malts, they lack significant base enzyme content, distinguishing them from base malts, which are more enzymatically active and fundamental to fermentation.