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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.
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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.
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