Quantcast
Namespaces
Variants
Actions
Personal tools

Roasted barley

From HomeBrewTalk Wiki
Revision as of 21:23, 3 February 2010 by Fxhomie (Talk | contribs)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search


Unmalted and 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