Roasted Malts

Roasted Grains and Malts for Dark Beer Character

Roasted grains and malts create the coffee, cocoa, dark toast, dry roast, and deep color used in porters, stouts, schwarzbier, dark mild, brown ale, and black IPA. A small amount can adjust color; a larger amount can define the beer.

Chocolate malt and pale chocolate malt are good starting points for softer cocoa and toast. Black malt and black patent bring sharper roast and color. Roasted barley gives classic dry stout bite. Dehusked dark malts can build color with smoother roast when you want less harshness.

If you want color and sweetness instead of roast, use caramel and crystal malts. If you want biscuit, toast, or breadcrust without coffee-like roast, browse lightly kilned and toasted malts.