A medium-dark toasted malt, not as dark as chocolate or black malt. Color is typically around 60°L; imparts a pronounced coffee/roasted flavor, seemingly out of proportion to its color. Contains starch, but no enzymes (should be mashed with pale malt). Historically, brown malt was dried over a wood or peat fire, giving it a smokey character; contemporary brown malt is not smoky.
Oct 25, 2019