Briess Special Roast malt provides deep golden color to nut brown ales and dark beer styles. With its characteristic and bold sourdough flavor, it will contribute an exciting layer of flavor to Nut Brown Ales, Porters, and other dark beer styles. This malt is particularly suited to English Ales.
Additional Characteristics / Applications
- 40° Lovibond
- Malt Style: Biscuit-style malt
- Flavor: Toasty, biscuity, bran flakes, sourdough, tangy
- Color: Deep golden to brown hues
- Use 2-5% for dark amber and other dark beers
- Use 5-10% for porters and nut brown ales
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W008I (whole), C008I (milled), G008k (50 lb. bag)
|Soluble Total Protien||
5-10% Excellent in IPA, ESB, Amber, Nut Brown Ale, Porter and other dark beer styles
|Malt Color||Medium-Light (15-60° L)|
The Special Roast malt adds a slight roasted bready flavor to beers I and others enjoy. Using 1 to 10% in recipes has proven very nice.
Adds the taste of saltines (without the salt of course) and is appropriate in different English style beers, from porters to milds, or ESBs. I use between 4 and 12 ounces of the special roast because it has a strong flavor.
So I recently used this malt for the first time - only 0.25 lbs in a stout I brewed and WOW. If you like sourdough bread and biscuity-toasty flavors in your beer, this is 100% the way to go. It only made up about 2% of my grain bill and contributed a huge amount of character to the finished beer. I would use very sparingly if you're not into that blast of flavor, but otherwise if that's what you're going for you won't be disappointed.