Which two types of malt are commonly used in brewing?

The two types of malt commonly used in brewing are best represented by the combination of pale and dark. Pale malt is the foundation of most beer styles, providing sugars that are fermentable and essential for yeast activity, while dark malt contributes color, flavor, and complexity. The use of pale and dark malts allows brewers to achieve a wide range of beer profiles, from light and crisp to rich and robust.

Mashed and steeped, while important processes in brewing, do not refer to types of malt. Raw and roasted may describe the state of malt but again do not classify types. Wheat and barley are types of grains, but the primary distinction in brewing lies within the specific malts derived from these grains, making pale and dark the more accurate choices for malt types commonly used in brewing.