BEST ROASTED BARLEY Malt
Related products
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 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...
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.
A paler chocolate malt — a gentle chocolate-coffee aroma without the sharpness of darker roasted malts. For Stouts, Porters and stronger Milds. EBC 440–660.
A rye malt — a velvety soft mouthfeel and an aroma of bread crumb. For rye beers, Rye IPA and multi-grain beers. EBC 5–10.
A roasted malt — roasted for a shorter time and at a lower temperature than Black Malt, so it is less astringent. For Stout, Porter and stronger Milds; combined with Roasted...
-
/BEST Roasted Barley - Atest vč. analýzy (175.5 kB)
-
BEST Roasted Barley - Attest including analysis (english) (171.7 kB)
Discussion
Be the first who will post an article to this item!
