There are some malts which do not come from barley: oats, rye, and wheat can be malted. These malts are essentially processed like, and can be treated as, their barley malt cousins. Wheat, rye, and oats can be used as base malts for their unique flavors and textures, but care often needs to be taken when mashing because of their higher protein and glucan levels, and the fact that they may lack a husk. Caramel wheat or rye is similar to caramel barley malts, as is chocolate wheat or rye. Also included are specialty malts which don’t fall into the other categories of barley malts such as smoked malt or honey malt.