Brown Malt

Tasting Notes

  • Toasted bread, Dry
  • Non-sweet and Rich
Brown Malt
Beer Styles

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

Usage

Up to 5%

Recipe

Crisp Brown Ale

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.

Typical Analysis

ParameterIoBEBCASBC
Moisture2.0% max2.0% max2.0% max
Extract275 L°/kg73.0%73.0%
Colour110-135 EBC120-150 EBC45.7-57.0 °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
110-135 EBC
EBC
120-150 EBC
ASBC
45.7-57.0 °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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Coloured Malts

Other Malts