Category:Roasted malt

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Roasted malt refers to grain that is roasted, usually in a drum roaster, either after or instead of kilning, resulting in a grain that is dark in color and features rich, often roasty or chocolaty flavors. Because of the heat of the roasting process, most enzymes in these malts have been denatured. However, especially with darker malts, the heat has also broken down many of the proteins, meaning that these grains can often be used as steeping grains rather than being added to a mash.

Pages in category "Roasted malt"

The following 3 pages are in this category, out of 3 total.