Brown Malt
Brown Malt is a deeply toasted speciality malt that delivers rich roasted biscuit, nutty coffee and cocoa flavours, with a warm brown hue (400-508 °EBC).
It adds depth, dryness and a roasted complexity, making it an excellent choice for Porters, Stouts and Milds, where a toasty, coffee-like backbone without harsh bitterness is desired.
Compared to Amber Malt (54-71 °EBC), Brown Malt is darker, with a more pronounced roasted edge, while being less bitter than Pale Chocolate Malt (535-669 °EBC).
Typically used up to 10% in the grist, Brown Malt enhances body and malt complexity, providing a historical depth and warmth to traditional dark ales while remaining balanced and smooth.
