Amber Malt

Tasting Notes

  • Dry
  • Biscuit
  • Bready
  • Slightly toasted
  • No residual sweetness
Amber Malt
Beer Styles

Old ales, mild ales, brown ales, bitters, dark ales

Usage

Up to 5%

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.

Typical Analysis

ParameterIoBEBCASBC
Moisture2.0% max2.0% max2.0% max
Extract275 L°/kg73.0%73.0%
Colour55-75 EBC60-85 EBC23-85 °L
Moisture
IoB
2.0% max
EBC
2.0% max
ASBC
2.0% max
Extract
IoB
275 L°/kg
EBC
73.0%
ASBC
73.0%
Colour
IoB
55-75 EBC
EBC
60-85 EBC
ASBC
23-85 °L

Ready to Buy?

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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RECIPES USING THIS MALT

Coloured Malts

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