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Roasted barley

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[[Category:Beer]]
 
[[Category:Beer]]
 
[[Category:Beer ingredients]]
 
[[Category:Beer ingredients]]
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[[Category:Grain]]
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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 15:50, 29 October 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