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This barley’s looking good in brown

24 Oct

My brown malt

One malt that has a unique procedure is brown malt. Historically used in porters this malt differs from other roasted malts in that it has a higher initial kilning temperature. Whereas chocolate and black malts start out as pale malts which are then roasted, brown malt is kilned at a higher temperature from the green stage. Procedures vary but here’s what I did:

From the green stage I kilned it at 212 F for 5 hours

Cured at 350 F for 40 minutes

I can’t wait to compare the flavour of brown malt to the other roasted malts I make with the same barley.DSCN1754 DSCN1755

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6 Comments

Posted by on October 24, 2011 in Brown malt

 

Tags: , , , , , , , ,

6 responses to “This barley’s looking good in brown

  1. jonathan

    March 26, 2014 at 7:39 pm

    Sorry but what type of malt do you use to convert starch to sugar?!? beacause with this high temperature the enzymes in this malt are died, or the starches during this process are converted?
    Thanks

     
    • jfdyment

      March 27, 2014 at 8:04 pm

      Jonathan, the enzymes in this brown malt are indeed dead. This brown malt is meant only for flavour and colour like any roasted malt. The other brown malt on the blog is a historical pre 18th century brown malt which is kilned slower and at a lower temperature.

       
  2. Demy B

    August 27, 2015 at 10:44 am

    Hello and congratulations again.
    I have a question for you: The malt Brown is roasted from green malt and chocolate malt from malt dry … but I have read elsewhere the reverse procedure: chocolate from green malt and brown to dry malt … do you think what is more correct? Thank you very much and forgive the bad English!

     
    • jfdyment

      August 27, 2015 at 5:30 pm

      Hi Demy, all malts start out as green malt. Green malt is just germinated barley that has not been dried yet. Brown malt is dried quickly (from green) at a high temperature so you cannot use a pale malt to make a brown since pale malt has been dried slowly at a low temperature. Chocolate malt on the other hand can be made from a pale or pilsner malt. It can also be made from green malt. Cheers!

       
  3. Demy B

    August 27, 2015 at 7:52 pm

    Thanks for the reply.
    I know the definition of “green malt” (I delight in the malting) but I had doubts about the procedure of the two malts.
    In conclusion: malt broun = wet malt toasted at high temperatures
    chocolate malt = dry malt (alternatively wet) toasted at high temperatures.
    It’s correct? thanks for your patience!

     
    • jfdyment

      August 27, 2015 at 11:12 pm

      Yep, you got it. Brown malt is green toasted at high temps and chocolate would be dried malt toasted at high temps.

       

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