Special Malts

Amber

Unlike Crystal or Caramalt the starting material for Amber malt is a kilned Pale Ale malt. Winter malting barleys are often used and the modification level is frequently high. The malt is roasted in revolving cylinders with carefully controlled temperature conditions, with a maximum temperature range of l00 to 150° C. Timing of kilning is critical to achieve the correct colour range which in the case of Amber is typically 45 - 60° EBC. Enzyme levels are very low. Extracts are lower than conventional brewing malts.

Amber malt has a colour of about 55° EBC, with a pleasant, biscuity, malty flavour.
Amber malt is used in the USA and Japan as a small proportion of the grist (0.5 %) in the preparation of beers requiring some substantial depth of colour. In certain English beers larger quantities are used.

Amber: Typical Analysis
  IOB EBC
Extract (dry) 270 - 284 l°/kg 75 - 80%
Moisture < 4.0% < 4.0%
Colour Range 40 - 60° EBC 50 - 75° EBC
Normal Colour 55° EBC 65° EBC
Notes:
1. IOB extracts are reported at mill setting 0.7 mm. EBC and ASBC extracts are reported at mill setting 0.2 mm.

2. IOB and ASBC values are included for guidance only and malts are supplied on the basis of EBC analysis.

3. "Hellige Neocomparator" determines colour values for worts derived from IOB and EBC mashing procedures. IOB colour values are expressed in terms of 515 ml mashes.