Kilned malt
Brown malt
Dry, roasty and coffee-adjacent without the acridity of black malt. The historical heart of English porter.
Colour
65 L
128 EBC
Potential extract
32 ppg
points per pound per gallon
One kilo gives
+9.6
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
10%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
5 to 10% gives a porter its identity. It contributes almost no sweetness, which is the point.
Belongs in
- English Porter
- London Brown Ale
- British Brown Ale
Recipes on this site that use it
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 Brown maltAn affiliate search link, scoped to this malt rather than to a guessed listing.