- A lighter option to traditional Brown Malt, providing biscuity, nutty, and lightly toasted characteristics with less intense dry roast notes
- Contributes a pleasing depth to Brown Ales, Milds, Porters, and Amber Lagers
- Use at a rate of 5–15% of your grain bill
36–45 °L - Export Brown malt offers brewers a lighter alternative to traditional Brown Malt. Kilned to a color range of 36–45°L, it provides the sought-after biscuity, nutty, and lightly toasted characteristics of Brown Malt, but with a more subdued roast profile and a cleaner finish. In comparison to standard Brown Malt (150–191°L), Export Brown exhibits significantly less acrid bitterness and intense dry roast notes, increasing its versatility across a broader spectrum of beer styles.
Brewers can expect warm cereal notes, delicate coffee, and a kiss of dry cocoa. On the palate, it presents with less assertiveness than darker roasted malts. Export Brown contributes a pleasing depth to Brown Ales, Milds, Porters, and even Amber Lagers when incorporated at a rate of 5–15%, depending on the brewer's desired intensity. This malt proves particularly well-suited when toasty malt complexity is desired without overshadowing darker, more pronounced flavors.
Malt Specification:
Color °L - 36–45
Moisture % - max. 3.5
Extract fine % dm - min. 71.0
Usage Rate - 5–15%