Quantcast
Namespaces
Variants
Actions
Personal tools

Roasted barley

(Difference between revisions)
Jump to: navigation, search
m
Line 1: Line 1:
 
[[Category:Beer]]
 
[[Category:Beer]]
[[Category:Ingredients]]
+
[[Category:Beer ingredients]]
 
Roasted at high temperature to create a burnt, grainy, coffee like flavor.
 
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.
 
Imparts a red to deep brown color to beer, and very strong roasted flavor.

Revision as of 09:28, 23 August 2007

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