Roasted Malts
The world of roasted malts
If the brewing of a darker beer style is on the agenda, then roasted malts will form a pivotal part of that recipe.
We offer a comprehensive range of roasted malts, which are carefully processed at high temperatures in our state-of-the-art roasting drums to create the dark colours and intense flavours for which darker beer styles are renowned.
From Amber Malt through to Black Malt and Roasted Barley, browse our range of roasted malts, which are enjoyed by brewers worldwide.
Carefully produced in-house
All our roasted malts are produced in-house across five dedicated roasting drums and almost all are made from chit malt. Roasted Barley is an exception to this, with that – as the name suggests – made from raw barley.
Chit malt is barley that has been steeped for two days and then cast on to a GKV and kilned immediately for 24 hours.
We only use winter barley varieties that are currently or have been historically approved for malting, ensuring optimal extract potential and reliable brewhouse performance.
Winter barley varieties also tend to have tougher husks. This, combined with undergoing 24 hours of kilning, makes it easier for the grains to withstand the intense heat during production in the roasting drum.
All in the timing
With the aim of the roasting process being to gain colour without charring, the temperatures and timings used for the different products vary in order to achieve the different colours and flavours.
That's where the expertise of our Roast House colleagues come in, as they use their many years of experience to identify when product programmes need to be tweaked slightly, or when they feel a programme is finished.
When the grains are ready to be discharged, they are very close to combustion point. As a result, a period of cooling with water sprays is essential to avoid spontaneous ignition on contact with air.
After that, the finished malt is discharged into a cooling circle, blended with other batches and then transported to our Bagging Hall.
