Briess Crushed Roasted Barley 50 lb

Briess Crushed Unmalted Roasted Barley is the perfect addition to any beer-making recipe. This unmalted barley is roasted to a deep, dark color, giving your beer a unique flavor and aroma. It adds a nutty, roasted flavor to your beer, and can be used to add complexity and body to any beer style. It also adds a deep red color to your beer, making it stand out from the crowd. With Briess Crushed Unmalted Roasted Barley, you can create a unique beer that will be sure to impress your friends and family

Briess Crushed Unmalted Roasted Barley 50 lb is great for adding coffee flavor in porter and stout. It is also great for brewing nut brown ales. It has a very intense bitter flavor with coffee overtones and produces a very dry flavor with a lighter color than most dry flavor producing grains unmalted, meaning just that, never germinated. It will not add to the final alcohol content because none of the starches are converted into sugars.

TYPICAL ANALYSIS

• Moisture 5.0%
• Color 300º Lovibond

CERTIFICATION

• Kosher: UMK Pareve

STORAGE AND SHELF LIFE

Store in a temperate, low humidity, pest free environment at temperatures of <90 ºF. Improperly stored malts are prone to loss of freshness and flavor. Whole kernel diastatic and preground malts are best when used within 6 months from date of manufacture. Whole kernel roasted malts may begin experiencing a slight flavor loss after 18 months.

FLAVOR & COLOR CHARACTERISTICS

• Style: Roasted Barley (unmalted)
• Flavor: Coffee, intense bitter, dry
• Color: Deep brown

CHARACTERISTICS / APPLICATIONS

• Provides color and rich, sharp flavor which is characteristic of Stout and some Porters.
• May be used with Black Malt to brew a Stout with more color and less intense Roasted Barley flavor notes.
• Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color.
• Impacts foam color
• Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties.

SUGGESTED USAGE LEVELS

• 3-7 % Contributes coffee flavor to Porter and Stout

 

OTHER PRODUCTS YOU MIGHT NEED

 Yeast

Your yeast selection has a big impact on your overall flavor profile and mouthfeel. You have lots of choices that will work well with Briess Crushed Unmalted Roasted Barley.

One Step Cleaner

If you are purchasing Briess Crushed Unmalted Roasted Barley, you're getting ready to make beer and need to wash your equipment. 

Hops

Hops is the main bittering agent in beer. You can select from a huge line of hop varietals from Hop Union to suit any brewers needs. Get the freshest hops for your next home brewing endeavor. All hops are from YHC.    

Brew Pots

The pot pictured is an 8 gallon pot that is perfect for a beer kit or a standard 5 gallon batch. 

Wort Chillers and Thermometers

Wort Chillers and Thermometers are long term investments. It is important to chill your Briess Crushed Unmalted Roasted Barley wort quickly. The quicker you chill it the stronger the cold break will be. You also need a good thermometer because high powered boiling changes more rapid temperature fluctuations.

Siphons

Auto-siphons are a great luxury item to have in your brew equipment. Once you have one you will never go without one again. Don't forget to use a heavy duty sanitizer to clean it since you don't want to replace it as often as hoses. A good sanitizer for that job is Five Star San. 

Fermenters

 If you are using Briess Crushed Unmalted Roasted Barley, you are getting ready to ferment some beer. Here's a link to our fermenter equipment.

Hoses

 Many people reuse their hoses for far too long. Replacing your hoses often or even using as single use items is highly recommended with beer making.

Funnels

Pouring your wort into a carboy can be tricky. Use a big funnel made just for the job. They even have different mesh screens to remove particles.  

Airlocks

All that healthy yeast is going to make a lot of gas. You'll be needing an airlock to let it out, and not let anything in. It is recommended to replace airlocks often. Because they never physically touch the beer, the sanitation risk is too often overlooked. Bacteria can spread without physical contact in a closed environment and plastic stubbornly harbors bacteria.  

Yeast Starters

Making a yeast starter is a great way to avoid stuck fermentation and also get high yeast counts that allow the final cells to clean up after themselves, reducing off flavors and aromas. Higher populations means less yeast stress and less risk of off-flavors.  They help make better beer and can be used with Briess Crushed Unmalted Roasted Barley. Use the right equipment to make the job easy. Flask, Foam Stopper, and Airlock. 

 DID YOU KNOW?

The word "beer" can be traced back to Old English bēor, which originated from Common Germanic. Although it is not found in East Germanic, it is present in West Germanic and North Germanic dialects (modern Dutch and German bier, Old Norse bjórr).