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Adrian
07/28/09 07:27 PM  
Roasted Malts
Seeing "Ron's Historic Recipes Results" pop up to the top again had me wondering about the roasted malts currently available. So I did a little digging and compiled a list of roasted malts and ordered them by color. I'm guessing the formatting won't work right, but here it is just the same:

Origin------Brand----------L----------Name

UK----------Baird----------20---------amber

France------Franco-Belges--21---------Kiln Amber

Belgium-----Castle---------23---------biscuit

Belgium-----Dingemans------23---------biscuit

US----------Briess---------25---------victory

UK----------Fawcett--------43---------amber

US----------Briess---------50---------special roast

UK----------Baird----------60---------brown

UK----------Fawcett--------70---------brown

UK----------Simpsons-------150--------coffee

France------Franco-Belges--163--------Dark Kiln Amber

France------Franco-Belges--169--------Coffee

UK----------Fawcett--------218--------Pale Chocolate

France------Franco-Belges--338--------Chocolate

Belgium-----Castle---------340--------Chocolate

US----------Briess---------350--------Chocolate

UK----------Fawcett--------363--------Chocolate

UK----------Munton---------385--------Chocolate

UK----------Simpsons-------413--------Chocolate

US----------Briess---------420--------Dark Chocolate

UK----------Fawcett--------455--------black

UK----------Baird----------475--------Chocolate

UK----------Munton---------478--------Black

France------Franco-Belges--508--------Black

US----------Briess---------525--------2-row Black

Belgium-----Castle---------550--------De-Bittered Black

UK----------Simpsons-------550--------Black

UK----------Baird----------550--------Black

UK----------Crisp----------630--------Chocolate

UK----------Crisp----------680--------Black

What's interesting is how some "black" malts are lighter than some "chocolate" malts.

Most of the time I use the Baird chocolate malt, but I wonder how the flavor would change if I used Briess Chcolate and some Briess black malt instead.

And what about the brown malts? Does anyone have a favorite? I've only used Baird's brown malt and so far I've been somewhat happy with the results.

WitSok
07/28/09 11:03 PM  
Re: Roasted Malts
I've been happy with Crisp brown.

I haven't been a fan of Briess black, but their chocolate malt is okay. I also like their special roast.

I've been happy with Simpson malts: roast barley, black, chocolate, crystals...

 
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