Adjunct and unmalted
Flaked barley
Grainy and full, with high protein that builds the dense, tight head an Irish stout is judged on.
Colour
2 L
4 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
20%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
10 to 20% in a stout. It also contributes haze, which does not matter in a black beer.
Belongs in
- Irish Stout
- Foreign Extra Stout
- Irish Extra Stout
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.
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