Weyermann® Roasted Barley

Roasted barley adds intense roasty flavours with notes of espresso and liquorice. Imparts a dry, slightly burnt character with some bitterness.

Usually used in small amounts for flavour and colour, and an almost obligatory ingredient in stouts. Adds dark colour with red-brown hues, closer to black at high percentages.

Roasted barley lowers the pH of the mash, which may demand addition of calcium carbonate. No enzymatic power.

Grain type: barley
Colour: 1000 – 1300 °EBC (376 – 488 °Lovibond)
Produced by: Weyermann®