Crisp – Brown Malt

Replacement for (based on EBC):

Weyermann Caramunich® (1:1), BEST Caramel® Munich III (1:1)

Colour (IOB):

110.0 – 135.0

Tasting Notes:

Toasted bread, Dry, Non Sweet, Rich

Beer Styles:

Old ales, mild ales, brown ales, bitters, dark ales, porters.

Description:

The next stage up from Amber Malt is our Brown Malt. The colour is produced in the same manner as Amber, but is roasted for that bit longer to give a nutty roast dryness with a light brown hue, perfect for brown ales and milds.

Remember that when assessing roasted malts, it is the resultant colour and flavour of the wort and beer that is important rather than the colour of the outer barley husk of the malt in your hand. Different varieties of barley may give roasted malts with differing husk colour, but will produce wort with the expected colour and fl avour when mashed.