Roasted malts are produced from slightly higher nitrogen barley that has been through the whole of the normal malting process. The finished malt from the kiln will then be put in a roasting drum and be subjected to varying degrees of heat over different durations to create the different colours and flavour intensities for the brewer.
All roasted malts impart more malty depth than pale malts and as the colours increase the flavours and aromas go through malty, toasted, roasted to burnt. At the temperatures required to produce black malt and roasted barley, there is a fine line between colour development and the grains catching fire!
As the name suggests, this grain isn’t malted. Roasted Barley imparts a dry, intensely roasted, astringent flavour and is used in guiness style stouts and strong porter. At levels below 1.5% of the grist it can be used to adjust colour and give a dry clean finish to a beer
Malt Specification
| Parameter |
Unit |
Min |
Max |
| Moisture |
% |
|
2 |
| Extract |
% |
|
|
| Color |
EBC |
1250 |
1450 |
| Total Nitrogen |
% |
|
|
| Soluble Nitrogen Ratio |
% |
|
|
| Diastatic Power |
°WK |
|
|