Malt sensory analysis
Although malt tasting is not currently any part of the malt specification, it does offer possibilities to differentiate both positive and negative flavours. Conventional malt analysis may suggest that malts are identical however their flavours could well differ significantly.
We use a method to fully describe the profile of malt using a ‘porridge’ made by grinding whole malts with a small amount of water which helps in the tasting process.
The malt flavour wheel has allowed us to create distinct flavour profiles for the wide range of malts and malted ingredients we produce.
Available pack sizes
Muntons Roasted Malt Extract is made from 100% Black Malt. For this product we use a specially designed mash profile to extract all of the colour, flavour and aroma from the grain. This wort is then concentrated using falling film evaporation.
Roasted Malt Extract can be used to enhance colour intensity in lagers, as well as bringing amplified roasted notes to darker beer styles. Starting Inclusion rates of 0.1% will help with EBC colour adjustment, whilst higher rates can be used for flavour adjustment.
Roasted Malt Extract can be added during the boil, fermentation or in the bright tank. Applications vary from colour and flavour enhancement to final product colour adjustments.
Add 0.125g/L of Muntons Roasted Malt Extract for + 1 EBC
Calculating colour adjustment
Click here to download the Roasted Malt Extract product information sheet