Crisp – Brown Malt
Replacement for (based on EBC):
Weyermann Caramunich® (1:1), BEST Caramel® Munich III (1:1)
110.0 – 135.0
Toasted bread, Dry, Non-Sweet, Rich
Old ales, mild ales, brown ales, bitters, dark ales, porters.
The next stage up from Amber Malt is our Brown Malt. The colour is produced in the same manner as Amber but is roasted for that bit longer to give a nutty roast dryness with a light brown hue, perfect for brown ales and milds.
Remember that when assessing roasted malts, it is the resultant colour and flavour of the wort and beer that is important rather than the colour of the outer barley husk of the malt in your hand. Different varieties of barley may give roasted malts with differing husk colours but will produce wort with the expected colour and flavour when mashed.