Roasted Barley - Crisp Maltings

Roasted Barley – Crisp Maltings

Unmalted barley roasted to near-black, Crisp Roasted Barley is the defining ingredient of dry Irish stout — delivering intense coffee bitterness, opaque black colour, and a sharp, dry roast edge that no other grain quite replicates. Unlike malted roasted grains, the absence of malting keeps the flavour raw and assertive.

Use sparingly: 0.5% adds dramatic colour with minimal flavour impact; up to 5% for full roast intensity. Always check mash pH — roasted barley is highly acidic and can push pH significantly.

Technical details

• Colour: 1100–1400 EBC
• Flavour: Intense burnt coffee, crisp dry roast
• Usage: Up to 5% of grain bill
• Best for: Dry Irish Stout, Imperial Stout, Porter, Black IPA, Schwarzbier
• Substitutes: Crisp Black Malt (softer), Weyermann Carafa® III Special (smoother), Crisp Chocolate Malt (milder)

Brewer's notes

Start at 0.5% if you want darkness without roast punch. At higher rates, balance with a touch of oats or lactose to soften the dry edge. Always pair with diastatic base malts for mash performance.