Brown Malt

Est. EBC: 110-118

Est. Lovibond: 40-45

Made from green two row malt. The malt is dried for about two hours until temperatures reach 212F (100C). It is then cured for about 20 minutes as temperatures rise to about 356F (180C), depending on the colour required. The resulting malt imparts a very bitter, burnt flavour to beer. Odour of mash: mild coffee. Works great in older styles of English ales such as brown ales and mild stouts and porters

Up to 25kg
per kg
Whole Bag (25kg)
per kg
$ 5.30$ 3.76