Bairds Brown Malt

This malt has a light, biscuity dry flavour and can be used to produce some Bitter and Mild Ales and sweet Stouts in the UK, as well as the traditional London Porters that have come back into favour recently. The flavour is quite intense and caution in the use of this material is required.

The malt is manufactured by roasting kilned malt – a Lager malt of good modification is best – progressively raising the temperature of the malt from ambient to 150/160°C. Because there is no saccharification stage the non-enzymic browning reactions follow a different pattern, and the end products are nitrogen containing heterocycles of the pyrrole and pyrazine type, the pyrazines being mainly responsible for the bitterness.

Parameter IOB EBC ASBC
Moisture 4.5% max 4.5% max 4.5% max
Extract (0.7/0.2mm), dry 275Ldk min 77.0% min 77.0% min
Colour (EBC/SRM Units) 100 - 120 110 - 130 50 - 70
Total Nitrogen / Protein, dry 1.75% max 1.75% max 11.0 % max