Description
Special Roast Malt from Briess – biscuit malt with sourdough notes
Special Roast Malt from Briess is a drum-roasted biscuit-style malt that is roasted deeper than Briess Victory® Malt. A proprietary malting and roasting process increases the intensity of the toasty and biscuity flavours. The malt develops noticeable bran flake notes and a distinctive, tangy sourdough flavour.
Please note: This product is only available in Norway.
Characteristics
- Colour: 79 EBC (40 SRM)
- Flavour: toasty, biscuity, bran flakes, sourdough, tangy
- Colour contribution: deep golden to brown hues
- Produced in the USA from 2-row barley
Suggested usage
- 5–10%: IPA, ESB, amber, nut brown ale, porter and other dark beer styles
How to order
This item is sold per 100 g. Choose the quantity you need, for example 5 for 500 g or 30 for 3 kg, and choose whole or crushed. If you want a ready-mixed malt blend for a recipe, order each malt in whole 100 g and write the blend in the comment field at checkout, for example "Malt blend: 5.4 kg pale ale malt, 270 g Cara Blond".
About Briess
American maltster Briess has been making malt since 1876. Its barley supply starts in barley-growing regions in the USA, where a dedicated seed programme helps ensure quality.
Frequently asked questions about Special Roast Malt
What does Special Roast Malt taste like?
Briess describes the flavour as toasty and biscuity, with bran flake notes and a distinct tangy sourdough character.
How much Special Roast Malt should I use?
Briess suggests 5–10% in IPA, ESB, amber, nut brown ale, porter and other dark beers.
What is the difference between Special Roast and Victory Malt?
Both are biscuit-style malts from Briess. Victory Malt (55 EBC) is lighter with a clean bready flavour, while Special Roast (79 EBC) is roasted deeper and is more intense.
Should I choose whole or crushed malt?
Malt starts to lose aroma once it is crushed. Brewshop stores the malt whole and only crushes it when you choose crushed malt in your order. If you have your own grain mill, buy whole malt and crush it right before brewing.
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