Since 1870 we’ve lived and breathed malting. With this passion and expertise, and by combining traditional and modern techniques, we create an impressive range of malted and non-malted products, including several unique and exclusive barley malts.
There is nothing more we love than talking to brewers and distillers so if you have any questions, or would like to arrange a call with a member of our team, please feel free to get in touch – we would love to hear from you!
Roasted Barley has become strongly associated with Irish stout since the mid 20th century when the Irish brewers deviated from the London style which used Brown Malt instead. Drinkability is increased in this Irish Stout Recipe by layering Brown, Chocolate and Roast Barley and by not finishing too dry.
BATCH SIZE (LITRES):
1630
BATCH SIZE (UK BARRELS):
10
ORIGINAL GRAVITY:
1046 SG
FINAL GRAVITY:
1009 SG
IBUs:
30
COLOUR (EBC/SRM):
76 / 39
BREWHOUSE EFFICIENCY:
75%
MASH TEMP:
66°C / 151°F
COLLECTION TEMP:
18°C / 64°F
FERMENTATION TEMP:
21°C / 70°F
MASH LIQUOR VOL (LITRES):
927
LIQUOR / MASH RATIO:
2.7 : 1
MASH:
60 mins
BOIL:
BEST ALE
272
80
BROWN
7
2
CHOCOLATE
ROAST BARLEY
33
9
WHEAT
23
NOTTINGHAM ALE
TARGET
1863
10.5
Start of boil
PHOENIX
466
20
Flame out
The Roasted Barley in this recipe brings bite and astringency to this classic style.
Our Best Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. The 2-row winter barley varieties that go into our Best Ale have been planted in the light, sandy soils of North Norfolk. We source the lowest nitrogen barley from our farmers.
During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well modified malt with a rich colour and balanced sweet, malt flavour which is ideally suited to ale brewing.
Find out more here.
Chocolate Malt, also known as Coffee Malt, shares many of the characteristics of Black Malt, but because it is roasted for a shorter period of time and to a lower final temperature, it lacks the astringency of Black Malt.
Its main use is in darker beers that require a depth of colour to tend the eye and entice the palate. Chocolate (Coffee) Malt has been used in Irish stout for years and the marriage of Chocolate (Coffee) Malt and Roasted Barley in varying proportions can give rise to a range of flavours from sweet and mellow to acrid and bitter.
Roast Barley is our darkest grain and it is made from unmalted barley. The colour produced can be almost opaque and the flavour is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance.
Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately.
