The next stage up from Amber Malt is our Brown Malt. The colour is produced in the same manner as Amber, but is roasted for that bit longer to give a nutty roast dryness with a light brown hue, perfect for brown ales and milds.
Remember that when assessing roasted malts, it is the resultant colour and flavour of the wort and beer that is important rather than the colour of the outer barley husk of the malt in your hand.
Different varieties of barley may give roasted malts with differing husk colour, but will produce wort with the expected colour and flavour when mashed.
| Parameter | IoB | EBC | ASBC |
|---|---|---|---|
| Moisture | 2.0% max | 2.0% max | 2.0% max |
| Extract | 275 L°/kg | 72.8% | 72.8% |
| Colour | 110-135 EBC | 121-148 EBC | 46-56 °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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