Roasted
Roasted barley
Sharp espresso and a dry, almost astringent bite. Unmalted, and the defining flavour of Irish stout.
Colour
500 L
985 EBC
Potential extract
25 ppg
points per pound per gallon
One kilo gives
+7.5
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% in a dry stout, or 2% in an Irish red purely for the dry finish and the red tint.
Belongs in
- Irish Stout
- Irish Red Ale
- American Stout
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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