← All malts
Kilned malt
Amber malt
Dry, toasted, faintly bitter biscuit. A historical English malt that survives mostly in porter recipes.
Colour
35 L
69 EBC
Potential extract
33 ppg
points per pound per gallon
One kilo gives
+9.9
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
15%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
5 to 10% in a porter or an old ale. Its dryness balances crystal malt well.
Belongs in
- English Porter
- Old Ale
- British Brown Ale
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
Find Amber maltAn affiliate search link, scoped to this malt rather than to a guessed listing.