Briess Special Roast

Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type.

135 - 165 L - Crystal malts have a distinct toffee flavor that becomes more intense as the color darkens. Roasted and burnt flavors will become present in darker crystal malts. Typically used at a rate of 5% of grist for British Bitters and Pale Ales.

Crisp Pale Chocolate malt is a light-roasted specialty malt. Lighter in color and milder in taste than regular chocolate malt, Pale Chocolate has the nutty malt flavor of lighter toasted grains, but also some of the heavier flavor of darker roasted malt.

Peach, Passionfruit, Guava, Lychee, Lime and Gooseberry

Dehusked black malt.  Provides more subdued black malt flavor.  Used commonly in black ipas, black ales, and dark beers where less roasted black malt flavor is desired.

Swaen Chocolate Wheat, roasted wheat malt is for top fermented beers, used in amounts of 1% for Altbier or dark wheat beers. To enhance color and mild toast hints, meanwhile gives better head retention and body.

This malt is at the darker end of the caramel malt spectrum, however imparts a color and an intense sweet malty aroma second to none which must be experienced to be believed.