Which Roasted Malt should I use?
Again, the small inclusion of Roasted Malts in beers is significant. They contribute the intensely dark colours required for stouts and porters, and offer a range of flavours from sweet mellow to acrid and bitter.
Roasted Barley is made from unmalted barley, and it offers up a flavour similar to dark, bitter coffee.
Warminster Roasted Malts, Their Characteristics and Contribution
Combine Chocolate Malt, Black Malt and Roasted Barley to create a greater complexity and balance. Beers with serious body and bite!
Warminster Maltings offers a range of 6 Roasted Malts, all with individual characteristics to make them a sound choice for Craft Brewers, both big and small. Whether you are looking to brew Dark Beers, Porters or Stouts, these Malts should fit the bill.
Roasted Malts are ideal to use for:
Chocolate Malt
Warminster Chocolate Malt offers strong coffee notes with mild burnt toast. Similar to Black Malt, but less harsh and bitter.
Uses: Dark Beers and Stout
Moisture
Max
3.5
Extract as is
Typical
270
Extract as is
Dry
275
EBC Colour
Min-Max
1070-1310
IOB Colour
Min-Max
900-1100
Usage %
3-5
Roasted Barley
Warminster Roasted Barley is sharp, astringent and burnt. Gives a paler head than Black Malt or Chocolate Malt.
Uses: Perfect for Stout
Moisture
Max
3.5
Extract as is
Typical
265
Extract as is
Dry
270
EBC Colour
Min-Max
1400-1800
IOB Colour
Min-Max
1200-1500
Usage %
up to
10
Amber Malt
Click here to find out more about our Amber Malt Product Characteristics & Product Specifications
Brown Malt
Click here to find out more about our Brown Malt Product Characteristics & Product Specifications
Low Colour Chocolate Malt
Click here to find out more about our Low Colour Chocolate Malt Product Characteristics & Product Specifications
Black Malt
Click here to find out more about our Black Malt Product Characteristics & Product Specifications