Which type of malt is known for having the highest propensity for DMS formation?

Pilsner malt is known for having the highest propensity for DMS (dimethyl sulfide) formation due to its production process and the presence of certain precursors. DMS is a sulfur compound that can impart off-flavors, often reminiscent of corn or cooked vegetables, if not managed properly during brewing.

The reason for Pilsner malt's higher DMS potential lies in its kilning temperature and the way the malt is processed. Pilsner malt is typically made from pale, two-row barley that is kilned at relatively low temperatures. This lower kilning temperature allows for more S-methylmethionine (SMM), the precursor to DMS, to remain in the malt. During the brewing process, particularly during the boil, this SMM is converted into DMS gas, which can then volatize into the beer.

In contrast, malts like Amber or Vienna are typically kilned at higher temperatures, which reduces the SMM content and thus the potential for DMS formation. Barley, while it is the base grain used to produce all types of malt, does not specifically relate to a type of malt as the question prescribes. Therefore, Pilsner malt distinctly stands out as the variety most associated with high