Crisp Roasted Barley
We sell grain in one-ounce increments (16 oz = 1 lb) and by bulk bag. When adding grain, select the Recipe # (1, 2, or 3) using the radio buttons to assign it to a specific recipe. We’ll accurately weigh your order and combine all grains assigned to the same recipe into one labeled bag. If you’d like any grain kept separate, choose “Keep Separate” or note it in Cart Notes. Milling is available on request, simply check the appropriate checkbox below. View our Grain Ordering Guide here to learn more.
Grain Specifications:
Maltster: Crisp
Grain Type: Roasted Grains & Malts
Lovibond: 500
Category: Barley
Notes:
Crisp Roasted Barley for Stouts, Porters, and Dark Ales
Crisp Roasted Barley is a heavily roasted English barley used when a recipe needs firm roast, dark color, and a dry coffee-like edge. It is a classic choice for Irish stout, dry stout, robust porter, imperial stout, and other dark beer styles where roasted grain character should be easy to taste.
Because roasted barley is intense, most brewers use it as a specialty grain rather than a large base-grain addition. Smaller percentages can deepen color and add a restrained roast note. Higher percentages push the beer toward sharper coffee, toast, and subtle bitterness, which is useful in stout recipes that need a drier finish.
What Does Roasted Barley Add?
- Flavor: dry roast, coffee, toast, and firm roasted bitterness.
- Color: deep brown to black color contribution for stouts, porters, and dark ales.
- Process fit: best used as part of the specialty grain bill, adjusted to the style and desired roast level.
- Style fit: dry stout, Irish stout, porter, foreign export stout, imperial stout, and dark specialty beers.
Brewing Notes
Use Crisp Roasted Barley when you want a clear roasted-grain signature rather than only smooth chocolate malt character. If the recipe is already heavy on black malt or chocolate malt, keep the roasted barley addition controlled so the finish does not become harsher than intended.
Building a dark beer grain bill? Pair it with brewing grains, ale yeast, and brewing salts and water adjustments to dial in roast balance, fermentation profile, and mash pH.