For the serious brewer with a dark side. Purchase full sacks of these robust roasts to save on the essential specialty grains that add rich color and bold flavor to your favorite stouts, porters, and brown ales. With flavors of toast, coffee, chocolate, and roast, the assertive character of roasted malts are unmatched and utterly essential for so many beer styles. From light chocolate to black malt, Kiln-Coffee to roasted barley, we have everything you need to imbue your brew with beguiling blackness.
Roasted malts are any malts or grains that are roasted to a very high degree. Any very dark (say, more than 150 Lovibond) malt is considered a roasted malt. The three most common roasted malts are: black malt (sometimes called black patent malt), chocolate malt, and roasted barley. Also belonging to this group are Weyermann’s range of Carafa® malts, Kiln-coffee malt, and distaff cousins like de-bittered black malt and pale chocolate. Roasted malts can be steeped for extract brewing or mashed for all-grain, and add a lot of complexity and color in very low quantities. Some brewers get gun shy about roasted malts, but fear not. Roasted malts are delicious, provided you don’t go completely overboard: 10% (or roughly one pound in an average-gravity 5 gallon batch) is about the most you would usually use. Stay below this amount and it’s hard to go wrong - do it right, and roasty, bready, biscuity, coffee-y, dark chocolate, and a host of other flavors are at your disposal.