Remember that when assessing roasted malts, it is the resultant colour and flavour of the wort and beer that is important rather than the colour of the outer barley husk of the malt in your hand.
Different varieties of barley may give roasted malts with differing husk colour, but will produce wort with the expected colour and flavour when mashed.
Typical Analysis –
|Moisture||2.0% max.||2.0% max.||2.0% max.|
|Colour||110-135 EBC||120-150 EBC||45.7-57.0 °L|
Beer styles – Old ales, mild ales, brown ales, bitters, dark ales, porters
Usage rate – Up to 5%
Tasting Notes – Toasted, Bread, Dry, Non-sweet, Rich
Recipe – Crisp Brown Ale (See page 117 in the Catalog below)