Products tagged with roasted malt

Obvious choice for coloring and malty flavors, for every type of beer. Strong, sweet malt flavor, and sufficient enzymatic power. Allows the flavor of specialty malts to come through especially biscuit hints. Also imparts bread aroma and taste.

BlackSwaen©Coffee imparts a nutty and creamy taste to impart coffee flavor and aroma to beers, brings in a "coffee" note stouts and porters. Adds a smooth mouth feel and complexity to any dark ale. Reinforces the color of the beer. Crafted for unmistakabl

Delivers an array of toasted flavors. Smooth and clean with a slightly dry finish. Light brown/orange color contributions. Flavor contributions: toasty, biscuity, nutty, graham cracker.

10lb bag on clearance

Biscuit-style Malt. This hybrid drum roasted malt has a flavor very different than Caramel Malt 120.

Provides a sweet, grainy, coffee-like flavor and a red to deep brown color. Typical Color L: 300 Flavor contributions: coffee, intense bitter, dry

Provides a deep golden to brown color for ales. Typical Color L: 50 Flavor contributions: toasty, biscuity, sourdough, tangy

Provides a deep golden to brown color. Excellent for Nut Brown Ales. Typical Color L: 28 Flavor contributions: toasty, biscuity, baking bread, nutty

Crisp Amber malt is a kilned specialty malt. It has a strong biscuity, toasted grain flavor and imparts amber and copper hues. Amber malt is traditionally used in medium or dark English ales, especially brown ale, mild ale, and old ale. The dry taste of A

Crisp Brown malt is roasted specialty malt. It has a strong, dark-toasted grain flavor, slightly nutty with a hint of bitter chocolate. Brown malt imparts dark amber to light brown hues. It is used in many older English ale styles, and is an essential ing

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.

Toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5 - 15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power. 18 - 27 L

This malt is similar in style to German "brumalt", but it really doesn?t compare to any other malt with its honey-like taste and residual sweetness. Best used in brown ales, porters, and stouts. Typical Color: 15 - 20 Flavor contributions: honey-like swee

Raw unmalted barley is roasted until it reaches its characteristic intense color. In brewing roasted barley is used to impart a "dry" bitterness to finished beers and is often used in the production of stout. Flavor contributions: coffee, intense bitter,

Simpsons DRC™ has been several years in the making. Using our years of roasting experience, knowledge of malt flavor profiles and pilot roasting facilities, we have managed to produce this unique malt. This malt is at the darker end of our Caramel malt sp