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Use in small amounts to add complexity to both ales and lagers. Also known as biscuit malt.
Produces wort with toasty, biscuity, baking bread, nutty flavors. 28ºL
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Roasty coffee and chocolate flavors.
Deep brown to black color based on usage. 450ºL - 500ºL
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Adds deep golden to brown hues.
Produces wort with toasty, biscuity, sour dough, and tangy flavors. 50ºL
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Adds complex flavors often associated with darker, high gravity beers.
Also provides richer, more complex flavors in lighter colored beers. 130ºL
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Deep black color with ruby highlights.
Distinctive dry roasty astringent flavor. 500ºL - 600ºL
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Lighter form of English chocolate malt. Softer roast and coffee flavors.
Strong brown color contribution. 185ºL-250ºL
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Use in all beer styles for color adjustment.
Rich roasted coffee, cocoa flavors. 350ºL
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Contributes color and rich, sharp flavors for stouts and porters.
Use 3-7% in porters and stouts to add a coffee flavor. 300ºL
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Soft roasted malt with light biscuit flavor.
Deep reddish color contribution. 15ºL - 23ºL
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Black color and strong sharp flavors with high usage.
Smooth roasty flavors in lower quantities. 450ºL - 500ºL
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English toasted pale malt.
Typically used in Brown Porters. 30ºL - 42ºL
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Authentic English brown malt. Deep roast and bitter flavors.
Brown to dark brown colors. 52ºL - 65ºL
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Use in all beer styles for color adjustment.
Rich smooth coffee, cocoa flavors. 420ºL
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Adds a dry roasted flavor, sharp to neutral based on amount.
Use in small quantities for color adjustment with no flavor contribution. 500ºL
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Provides color and rich, sharp flavors.
Contributes a deep brown color and dry, coffee flavors. 500ºL
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Dark roasted wheat malt.
Intensifies aroma and color of dark beers. 360ºL-400ºL
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Use as a replacement for debittered black malt.
Provides the smoothest source of black color of any malt available. 550ºL
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Use as a replacement for debittered black malt.
Adds dark color with subtle, smooth, mildly roasted flavors. 500ºL
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