ROAST BARLEY

HOW IT IS MADE

We produce this malt in our sister plant at Knapton, North Yorkshire in the UK. Unmalted barley in a rotating roast drum is roasted to temperatures of up to 240°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.

TYPICAL PROFILE

1200 -1550 EBC. Provides colour to beer, depending on quantity added it can produce deep red hue or a rich dark black. Roast coffee flavour. No enzymatic potential.

TYPICAL BEER STYLES

Ales, Porters and Stouts

TYPICAL USAGE RATES

5% addition to mash tun with base malt for ales, increase to 10% to achieve porter hues.

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