This is the palest malt made using a roasting technique. After conventional kilning, the malt is dry and pale in colour hence it is known as “white malt”.
Roasting the malt caused the flavour to be transformed through the application of heat. The temperatures used determine the colour and flavour of the roasted malt.
Amber Malt is typified by a dry, toasted biscuit finish and can add an amber hue to the beer.
| Parameter | IoB | EBC | ASBC |
|---|---|---|---|
| Moisture | 2.0% max | 2.0% max | 2.0% max |
| Extract | 275 L°/kg | 73.0% | 73.0% |
| Colour | 55-75 EBC | 60-85 EBC | 23-85 °L |
Whatever the size, style and approach of your brewery, our maltsters are here to help. We’d love to hear from you, understand your malt needs and show how our malts can make all the difference to your beers and spirits.
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