You may read any malt review to know about speciality malts used in beer brewing. Here, we share more about the roasted barley malt that is one of the darkest speciality grains. Below are a few tips from professionals.

1. Making the Best Malt: Roasted barley malt is best produced by churning the barley grains and heating them at 230 degrees Celsius to almost the combustion point, where maximum roasted qualities are gained without harshness. The resulting malt is good to achieve a complex roast flavour profile and light-coloured foam.
2. Great for Stouts: The château roasted barley malt review can tell you that this malt is available in a range of colours, from 350 to 550 Lovibond. This variation brings a difference in the grain’s character and intensity. With the darkest roasted barley, you can create perfect dry stouts.
3. Profile Variations: While using about 0.5% to 2% of the grain bill can adjust the beer colour to warm mahogany red, increasing the amount of château roasted barley can offer a dry finish to the beer.
4. Limit the Use: As the roasted barley malt is acidic, ensure to have sufficient carbonates in water to balance the pH levels. Avoid using more than 10% of grain bill.
5. Go Nutty Brown: A slight dab of 2% to 4% of the grain bill can create nice nutty brown ales.

Thus, our malt review of château roasted barley indicates that it can create amazing flavour profiles, from intense roasted to burnt coffee.