Crisp – Brown Malt – per kg

Crisp Brown Specialty Malt

Crisp Brown Malt is a heritage-style malt produced by roasting kiln-dried “white” malt in a roasting drum until the desired colour and flavour depth are achieved. Unlike Crystal malts, it does not undergo a stewing phase, resulting in a fully modified, non-glassy grain that provides a dry, acrid-free roasted character. It is the secret ingredient for authentic British Porters, providing a complex mid-range toastiness that bridge the gap between pale malts and heavily roasted malts like Chocolate or Black Malt. It imparts a clean bitterness and a sophisticated dry finish, ensuring that even high-gravity dark beers remain drinkable and balanced.

Key Benefits

• Complexity: Adds layers of espresso, bitter chocolate, and toasted hemp seeds.
• Dryness: Contributes deep flavour and colour without adding unfermentable sugars or cloying sweetness.
• Mouthfeel: Enhances the perceived “body” and texture of dark beers.
• Authenticity: Essential for recreating historical 18th and 19th-century British beer styles.

Applications

• Brewing: Fundamental for Porters, Brown Ales, and Stouts. Used in smaller quantities in IPAs to add a “toasted wood” complexity.
• Distilling: Occasionally used in heavy, flavour-forward malt whisky mashes to introduce dark, roasted cereal notes.
• Winemaking: Used in the production of “Malt Wines” or dark fruit wines (like blackberry or elderberry) to provide tannin-like structure and roasted depth.
• Cider Making: Excellent for “Speciality Graffs” where a dark, mahogany colour and nutty autumn flavours are desired.

Typical Usage

• Rate: Typically 3% to 10% of the grist. In some historical Porter recipes, it can make up to 20% of the total grain bill.

Technical Data

• Moisture: 2.5% max
• Extract (Dry Basis): 73.0% min
• Colour: 120.0 – 150.0 EBC
• Crystallisation: 0% (roasted, non-glassy)

Storage and Handling

Store in a cool, dry, and well-ventilated area (5°C – 15°C is ideal). Keep away from strong-smelling chemicals or spices as the malt can absorb external odours. Ensure bags are sealed to prevent moisture ingress. Best used within 12 months.

Summary

A traditional roasted malt that provides a dry, sophisticated mahogany colour and rich toasted flavours, essential for the production of authentic British Porters and dark ales.