Crisp – Amber Malt – per kg

Crisp Amber Specialty Malt

Crisp Amber Malt is produced using a unique roasting process. It begins as “white malt”—barley that has been conventionally kilned to a very dry state—before being transferred to a specialised roasting column. By applying carefully controlled heat, the sugars are transformed to create a bold, malty backbone with intense aromas of freshly baked biscuits and toasted grain. Unlike Crystal malts, Amber Malt is not “stewed,” meaning it lacks the caramel sweetness and instead contributes a characteristically dry finish. This makes it a superb tool for brewers looking to balance hop bitterness or add a nutty, toasted complexity to darker ale styles while maintaining a crisp, clean palate.

Key Benefits

• Distinctive Aroma: Imparts intense biscuit and toasted bread notes.
• Dry Finish: Adds flavour complexity without increasing the final gravity or sweetness of the beer.
• Vibrant Colour: Contributes a beautiful amber to copper-red hue to the wort.
• Heritage Profile: Provides the authentic “biscuit” note found in traditional British ale recipes.

Applications

• Brewing: Used primarily in Bitters, Milds, Porters, and Brown Ales. Also excellent in IPAs to provide a toasted malt contrast to high hopping rates.
• Winemaking: Can be used in “Malt Wines” or heavy-bodied fruit wines to introduce a toasted, nutty depth.
• Distilling: Included in some botanical gin bases or specialist malt whiskies to provide a biscuit-like spirit precursor.
• Cider Making: A popular addition to “Graff” (cider-beer hybrids) to provide a rich amber colour and a dry, toasted counterpoint to apple acidity.

Typical Usage

• Rate: Generally up to 5% of the total grist. In some historical or robust styles, it may be used at up to 10% to 20% for a more aggressive toasted character.

Technical Data

• Moisture: 2.0% max
• Extract (Dry Basis): 73.0% min
• Colour: 61.0 – 82.0 EBC
• Crystallisation: 0% (roasted, non-glassy)

Storage and Handling

Store in a cool, dry, and odour-free environment (ideally 5°C – 15°C). Keep bags tightly sealed and elevated off the floor on pallets to prevent moisture uptake and pest access. Due to its roasted nature, it is highly hygroscopic; use within 6 months of opening for the best flavour impact.

Summary

A classic British roasting malt that delivers a dry, biscuity depth and a rich copper colour, perfect for adding sophisticated toasted notes to a wide range of ale and cider styles.