Yes: fine crush (for BIAB)
Yes: regular crush (manual sparging)
Yes: coarse crush (automated systems)
Bairds brown malt is manufactured by roasting kilned malt - a Lager malt of good modification is best - progressively raising the temperature of the material from ambient to 150/160°C. The browning reactions are non-enzymic because there is no saccharification stage and therefore the end products are nitrogen containing heterocycles of the pyrrole and pyrazine type, the pyrazines being mainly responsible for the bitterness.
Brown malt, having a slightly higher color imparts a dry, mild coffee flavor and a darker amber hue. These flavors are quite intense and caution in the use of these malts is required.
Typically used to produce Bitter and Mild Ales, Stouts and Porters.
|Color Unit||Color Value||Usage|
|°L||50||up to 20%|