Beer Making
Roasted malts are used both for flavour and colour. They are produced by roasting pale or lager malts in revolving drums at various temperatures and for differing durations to achieve the desired characteristics.
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Amber Malt
from £1.70More information
Amber is a very rare British Malt. The grain is dried to about 3% moisture and then heated quickly to above 95°C The temperature is then raised slowly to around l40°C where it is held until the correct colour is achieved. An interesting alternative to crystal malt in bitters and outstanding in dark ales, especially Porters.
United Kingdom
Maximum percentage 20% -
Belgian Diastatic Amber Malt
from £1.75More information
The lightest of all the roasted malts this has been carefully kilned to Colour 50EBC
Belgium
Maximum percentage 80% -
Biscuit Malt
from £2.35More informationAs the names suggests this lightly roasted malt gives a sweet biscuiy aroma to beer. Use only in very small amounts, up to about 15%, to add a distinctive character.
Belgium
Colour 40 EBC -
Black Malt
from £1.70More information
This is made in much the same way as Chocolate malt except that the darkening of the malt is allowed to proceed much further before the grain is quenched. The high temperature involved destroys all the enzymes and some of the starch contained in the malt, leaving black malt with no diastatic activity and little fermentable extract. It is used to add flavour and colour to porters and stouts.
United Kingdom
Colour 1400 EBC Maximum Percentage 10% -
Brown Malt
from £1.70More information
Traditionally Brown Malt was smoked during the kilning process but modern Brown Malt is un-smoked being Amber Malt kilned for longer to achieve a darker colour. It produces a dry, mild coffee flavour and can be used in the formulation of ales for which a dark copper colour is required such as Porters. To imitate the traditional smoked Brown Malt a proportion of Rauchmalz can be added to the grist.
United Kingdom
Colour 110-140 EBC -
Carafa 1
from £2.25More information
Produced in Bamberg, Germany by Weyermann, this exclusive malt is produced from de-husked barley which greatly reduces the harshness usually associated with highly roasted grains, while retaining the required colour, aroma and body. Use for dark lagers and as an alternative to chocolate malt in all beers.
Germany
Colour 800 EBC; Maximum percentage 5% -
Carafa 3
from £2.25More information
Produced in Bamberg, Germany by Weyermann, this exclusive malt is produced from de-husked barley which greatly reduces the harshness usually associated with highly roasted grains, while retaining the required colour, aroma and body. Use for dark lagers and as an alternative to black malt or roasted barley in all beers.
Germany
Colour 1200 EBC; Maximum percentage 5% -
Chocolate Malt
from £1.70More information
This is made by roasting high nitrogen malt in a kiln at temperatures up to 230C until the malt is the desired colour. The malt is then rapidly quenched to prevent further colour change. It is a luscious dark coloured malt which when used in small quantities imparts a rich chocolate flavour to beers such as Mild Ales, Brown Ales and Porters. If used sparingly it can also be used to colour bitters.
United Kingdom
Colour 900-1200 EBC Maximum Percentage 5% -
Chocolate Malt Pale
from £1.70More information
Roasted to a lighter colour than standard Chocolate Malt this imparts a similar, but smoother, coffee aroma and flavour. It can be used in milds, porters and stouts and in small quantities to darken bitters.
United Kingdom
Colour 500- 600 EBC
