|
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.
| 