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Roasted barley

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#REDIRECT [[Roasted Barley]]
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[[Category:Beer]]
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[[Category:Beer ingredients]]
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[[Category:Grain]]
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Unmalted and roasted at high temperature to create a burnt, grainy, coffee-like flavor.
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Imparts a red to deep brown color to beer, and very strong roasted flavor.
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Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
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{{maltStatistics|
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|origin=US
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|yield=55.0%
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|potential=1.025
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|color=300 SRM
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|max=10.0%
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|moisture=5.0%
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|protein=13.2%
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|coarseFineDiff=1.5%
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|diastatic=0.0%
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|mash=No
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|notes=}}

Latest revision as of 21:23, 3 February 2010


Unmalted and roasted at high temperature to create a burnt, grainy, coffee-like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

Origin US
Yield 55.0%
Potential 1.025
Color 300 SRM
Max in Batch 10.0%
Moisture 5.0%
Protein 13.2%
Coarse Fine Difference 1.5%
Diastatic Power 0.0%
Recommend Mash No
Notes
Compare various malts with the Malts Chart