Angry Angler – Roast Barley
Astringent, bitter, burnt taste, with coffee and nutty flavours
HOW IT IS MADE
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Unmalted barley in a rotating roast drum is roasted to temperatures of up to 240°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.
TYPICAL PROFILE
1400 -1600 EBC. Provides colour to beer, depending on quantity added it can produce deep red hue or a rich dark black. Roast coffee flavour. No enzymatic potential. Full list of specs under Additional Information.
TYPICAL BEER STYLES
Ales, Porters and Stouts
TYPICAL USAGE RATES
5% addition to mash tun with base malt for ales, increase to 10% to achieve porter hues.
Astringent, bitter, burnt taste, with coffee and nutty flavours
HOW IT IS MADE
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Unmalted barley in a rotating roast drum is roasted to temperatures of up to 240°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.
TYPICAL PROFILE
1400 -1600 EBC. Provides colour to beer, depending on quantity added it can produce deep red hue or a rich dark black. Roast coffee flavour. No enzymatic potential. Full list of specs under Additional Information.
TYPICAL BEER STYLES
Ales, Porters and Stouts
TYPICAL USAGE RATES
5% addition to mash tun with base malt for ales, increase to 10% to achieve porter hues.
| Weight | 25 kg |
|---|---|
| Moisture | 2.8 % |
| Colour | 1400 EBC |
| Extract fine D.M. | 74.60 % |
| Package | 25 kg |
