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Amber Malt (Bairds) / KG

A traditional British specification, amber malt has a light, biscuity, dry flavour and can be used to produce some Bitter and Mild Ales and sweet Stouts in the UK, as well as the traditional London Porters that have come back into favour recently.

It is used to colour and flavour darker ales and to add some viscosity.

The flavour is quite intense and caution in the use of this material is required.

A significant malt of the eighteenth and nineteenth centuries due to the high proportions used in Porter manufacture, it is enjoying a resurgence in use.

It is made by roasting kilned malt (a lager malt of good modification is best) progressively raising the temperature from ambient to 150-160°C.

As there is no saccharification stage, the non-enzymic browning reactions follow a different pattern and the end products are nitrogen containing heterocycles of the pyrrole and pyrazine type (the pyrazibes being mainly responsible for the bitterness).

Unlike the earlier amber malts modern versions have little or no enzymatic power.



  • $5.00
Amber Malt (Bairds) / KG