Crisp – Roast Barley – per kg

Crisp Roasted Barley

Crisp Roasted Barley is produced by roasting raw, unmalted barley at extremely high temperatures. Because the grain has not undergone the malting process, the starches remain un-modified before roasting, which results in a characteristically drier finish compared to malted roasted grains like Black Malt. It imparts a powerful “burnt” aroma and a distinctive, palate-cleansing bitterness that is synonymous with traditional Irish stouts. Beyond its flavour profile, it is highly effective at providing a dark brown to pitch-black colour and contributes significantly to the formation of a thick, stable, creamy head. Due to its high acidity, it is often used in combination with alkaline water or calcium carbonate to balance the mash pH.

Key Benefits

• Signature Stout Character: Provides the authentic “bite” and dry roasted finish required for classic stouts.
• Intense Visual Depth: Delivers a near-opaque colour even at low inclusion rates.
• Head Retention: Compounds from the roasting process help support a dense, long-lasting foam.
• Complex Bitterness: Offers a clean, astringent bitterness that balances rich, sweet base malts.

Applications

• Brewing: Essential for Dry Stouts, Oatmeal Stouts, and Porters. Used in smaller amounts (1–2%) to darken Brown Ales or add a “roast edge” to Scotch Ales.
• Distilling: Utilised in specialist spirit mashes to introduce charred, smoky, and espresso-like precursors.
• Winemaking: Can be used in “Malt Wines” to add a deep mahogany colour and wood-like tannic complexity.
• Cider Making: A popular choice for “Dark Graff” hybrids, providing a sharp toasted contrast to sweet apple notes and a deep black appearance.

Typical Usage

• Rate: 3% to 5% for traditional stouts. Usage can be pushed to 10% for intense Imperial styles, though mash pH monitoring is essential. Use at 1% for colour correction in dark ales.

Technical Data

• Moisture: 3.0% max
• Extract (Dry Basis): 70.0% min
• Colour: 1210 – 1540 EBC
• Diastatic Power: 0° (No enzymatic activity)

Storage and Handling

Store in a cool, dry area (below 20°C) away from direct sunlight and strong odours. Keep bags tightly sealed to prevent the porous grain from absorbing moisture. Ensure the storage area is free from pests. Best used within 12 months.

Summary A powerful, unmalted roasted grain that delivers an intense coffee-like bitterness and deep black colour, indispensable for crafting authentic dry stouts and robust dark beers.