Roasted (Dark) Malts

Homebrewing Roasted Malts

Roasted or Dark malts are used in small quantities in beer brewing to add special flavors and aromas and to add color to the beer. An example of this would be using 12 ounces of roasted barley to make a five gallon batch of Irish stout or using 8 oz of chocolate malt to give a toasty, nutty flavor to an English Brown Ale.

Note: Roasted or Dark malts do not need to be mashed. They can be 'steeped 'in the brewing water prior to the boil when brewing a batch of beer in a malt extract kit.

Contact us if you have any questions regarding roasted malts in the homebrewing process.