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
Roasted barley is made using un-malted barley, because of this it is able to impart a drier finish to dark beers as the starches in the grain have not been modified prior to the roasting process. This grain is perfect to use when making a dry stout or black or Baltic porter.
Applications:
Inclusions of these product can range from 1-6% to add high amounts of colour and flavour. When used in higher ratios, the low extract and fermentability need to be accounted for to ensure the beer finishes with the correct mouthfeel.
Suitable beer styles include Mild, Bitter, Ales, IPA, Brown Ale, Stout, Porter.
Dark brown/black colour with burnt toast, charcoal, dry, bitter flavours.
Typical Analysis:
