Brown Malt - Crisp Maltings

Brown Malt – Crisp Maltings

Roasted beyond amber but not as dark as chocolate, Crisp Brown Malt occupies a unique space in the grain store. It brings a dry, nutty profile with milky coffee notes and a warm reddish-brown hue — adding depth and roast complexity without tipping into bitterness or darkness.

A staple of traditional British brewing, it's the malt that gives brown ales and porters their characteristic toasted grain backbone. Use it at 3–5% to layer in nuanced roast character while keeping the beer approachable.

Technical details

• Colour: 121–148 EBC
• Flavour: Dry roast, nutty, milky coffee, pastry undertones
• Usage: Up to 5% of grain bill
• Best for: Brown Ale, Porter, Stout, Mild Ale, Oatmeal Stout
• Substitutes: Crisp Pale Chocolate, Crisp Chocolate (use sparingly), Weyermann Munich

Brewer's notes

Use at 3–5% in brown ales or porters to add toasted grain depth and colour without bitterness. A great way to add character to low-ABV styles while keeping a soft, approachable roast presence.