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Brown Malt

Green malt for production of brown is allowed to dry out and wither at the end of germination.
Drying is completed using direct heating at low temperature rising to 130°C. Little or no saccharification takes place and a mealy or biscuit texture should be evident on cutting with the farinator.

Within living memory, brown malt was made on a small kiln, with a woven fire floor 20 ft square, and a chimney with a swinging cowl like an oast house kiln for hops. The kiln would be wood fired which is said to have imparted a distinctive flavour. Ash, hazel, hornbeam and birch poles cut in 5 ft lengths of 4-8 in diameter were used for initial firing and faggots, made of bundles of brushwood, to give the fiercer heat for the final roast.

Brown: Typical Analysis

  IOB
Extract (dry) 260-280 l°/kg
Moisture 1.5 - 3.0%
Colour 90 - 185° EBC
Normal colour 130° EBC
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