Fermentable
Roasted Barley — Briess
Briess
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Briess
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 300.0 °L (793.8 EBC)
- Extract, fine-grind dry basis
- 68.0 %
- Moisture
- 4.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 8 % of grist
- Needs mashing
- No — can be steeped
Description
Unmalted barley taken to a dark roast, which is where dry stout gets its coffee bitterness and tan head. Sharper and drier than chocolate malt at the same color, so 3–7 % is usually enough.
Source
brewingwithbriess.com (PDF)