Brown Malt

Traditionally Brown Malt was produced on a special kiln which was heated by wooden poles and faggots. Hornbeam faggots were the most commonly used, cut to 5 foot lengths, and burnt to give the malt a harsh, smoky and biscuity flavour.

Because of the lack of availability of these specially prepared brushwood faggots, all Brown Malt produced in the UK is now made in the roasting drum. It is sometimes referred to as 'drum-brown' and is cooked at a low temperature to impart a dryer and less sweet character than Crystal Malt of the same colour.

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IOB
EBC
ASBC
EXTRACT (DRY) RANGE
265-280 l°/kg
71-74%
MOISTURE
<3.5%
<3.5%
<3.5%
COLOUR RANGE
100-120°
120-150°
60-70°
NORMAL COLOUR
110°
130°
65°

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French & Jupps
The Maltings
Stanstead Abbotts
Ware
Hertfordshire
SG12 8HG
United Kingdom
Tel: +44 (0)1920 870015
Fax: +44 (0)1920 871001

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