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Roasted Barley

The starting material for roasted barley is good quality malting barley of even size. The process is similar to that used for black malt, the grain being heated in a revolving roasting drum to temperatures up to 230°C. Colours of 1700° EBC can be achieved. Charring is avoided as it would result in loss of colour.

Beer or stout produced by incorporating roasted barley in the grist has a dry flavour and a lighter colour head than that given by chocolate or black malt.

Roasted Barley: Typical Analysis
  IOB
Extract (dry) 265 - 275 l°/kg
Moisture <3.5%
Colour Range 1220 - 1500° EBC
Normal Colour 1400° EBC

Notes:
1. All extracts are reported at mill setting 0.2 mm.

2. All 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.

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