Brown Malt
| Type: | Grain |
|---|---|
| Species: | Barley |
| Category | Roasted Malt |
Description
Brown malt is made from green malt. It imparts a dark roasted flavor and bitterness to a beer. Use in older styles of English ales.
Beer Styles Using: Brown Ales, Porters, Dark Belgians, Old Ale
Commercial Examples: Crisp Brown Malt, Simpsons Brown Coffee Malt, GoldSwaen Supreme Brown Malt
Brown Malt Brewing Values
These are the common ranges that we've seen with Brown Malt over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.
This product must be added into the mash to be effective.
| SRM SRM is a scale for measuring the color intensity of a beer. Low SRM values indicate a pale straw color while higher values mean the style should have a darker color. Learn more » |
65 SRM (49° Lovibond) |
|---|---|
| Diastatic Power Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing. |
|
| PPG PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected. |
34 ppg (1.034 SG) |
| Batch Max Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency. |
10% |
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