BEST ROASTED BARLEY
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Malt milling service for purchased malt: add it to your cart in the same quantity as the malt.
Product detailed description
BEST Roasted Barley is roasted unmalted barley: roasted directly, without malting.
It gives beer a very dark colour and intense roasted, bitter-coffee notes recalling espresso; it also improves foam stability.
Dosed at up to 5% of the grist. A classic of Irish and Scottish Stouts; it deepens the colour and aroma of dark Ales and Porters.
Additional parameters
| Category: | Malt |
|---|---|
| EBC colour: | 1200–1400 |
| Type: | Roasted |
| Moisture: | max. 5,5 % |
Strongly roasted unmalted barley. The backbone of Irish Stouts; with Chocolate and Black Malt it builds a balanced, complex roasted profile. EBC 1210–1539.
A strongly roasted malt: roasted more intensively than BEST Chocolate, but still by a gentle process. For Schwarzbier, Bock, Alt, strong beers, Porter and other very dark beers...
An oat malt from naked oats: a velvety mouthfeel and a stable haze. For oat beers, Oatmeal Stout and Oatmeal IPA. EBC 3–8.
A rye malt: toffee notes at smaller doses, a spicy rye character at higher ones. For Rye IPA, rye Pale Ales, Red Ale and Roggenbier. EBC 12–32.
An acidulated malt for adjusting mash pH: a lower pH improves enzyme performance, yield and flavour stability. Usually dosed at up to 5% of the grist. EBC 3–8.
An auxiliary malt: germination is deliberately limited, so longer sugar chains (dextrins) stay in the grain. For Golden Ale, Pilsner-type beers and Session IPA, wherever a...
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