Export Brown is a lighter take on our traditional Brown Malt, kilned to a colour range of 95–120 EBC. This makes it an excellent choice for brewers seeking the biscuity, nutty, and lightly toasted qualities of Brown Malt, but with a more restrained roast character and a cleaner finish. Compared to Brown Malt (400.9–508.1 EBC), Export Brown offers far less acrid bitterness or intense dry roast, making it more versatile in a wider variety of styles where balance is key.
Expect warm cereal tones, subtle coffee, and hints of dry cocoa, with less assertiveness on the palate than darker roasted malts. It brings a pleasant depth to Brown Ales, Milds, Porters and even Amber Lagers when used at 5–15%, depending on the desired intensity. Export Brown is ideal where toasty malt complexity is desired without overpowering darker, more robust flavours.