Brown Malt
Rich Coffee Aroma • Deep Mahogany Color • The Heart of a London Porter
Brown Malt is a traditional English roasted malt and the defining grain of the historic London porter. Kilned darker than biscuit malt but well short of chocolate malt, it delivers a rich coffee aroma, a dry roasty character, and a smooth mouthfeel, along with the deep mahogany color that gives brown ales and porters their name.
With an extract potential around 32 PPG and a color of roughly 65 °Lovibond, Brown Malt sits in the sweet spot between toasty and roasty — assertive enough to define a porter, restrained enough to add coffee-toned complexity without the harsh char of the darkest malts.
Flavor & Aroma Profile
- Rich coffee aroma
- Dry, biscuity roast character
- Smooth, rounded mouthfeel
- Deep mahogany color contribution
- Toasty complexity without harsh char
It bridges the gap between toasted and roasted malts, adding warmth and coffee depth to any dark beer.
Brewing Applications
Brown Malt is a classic component of a range of English and dark styles, including:
- London and Robust Porter
- Brown Ale
- Old Ale
- Dry and Sweet Stout
Small additions also lend nutty, coffee-toned depth to milds and amber ales.
Usage Recommendations
Brown Malt is typically used at 5–10% of the grain bill. Around 5% adds a subtle coffee-and-biscuit complexity, while 10% builds the full mahogany color and dry roast character of a traditional porter.
Pair it with crystal malt for a rounder, sweeter porter, or with chocolate and black malt for greater roast intensity.
Specifications
- PPG (Points Per Pound Per Gallon): 32
- Color: 65 °Lovibond
- Flavor Notes: Coffee, biscuit, dry roast
- Usage Rate: 5–10% of grain bill
- Beer Styles: Porter, brown ale, old ale, stout
Whether you're recreating a historic London porter or deepening a brown ale, Brown Malt delivers the coffee aroma and mahogany warmth that define these classic styles.
Original: $0.19
-63%$0.19
$0.07
Description
Rich Coffee Aroma • Deep Mahogany Color • The Heart of a London Porter
Brown Malt is a traditional English roasted malt and the defining grain of the historic London porter. Kilned darker than biscuit malt but well short of chocolate malt, it delivers a rich coffee aroma, a dry roasty character, and a smooth mouthfeel, along with the deep mahogany color that gives brown ales and porters their name.
With an extract potential around 32 PPG and a color of roughly 65 °Lovibond, Brown Malt sits in the sweet spot between toasty and roasty — assertive enough to define a porter, restrained enough to add coffee-toned complexity without the harsh char of the darkest malts.
Flavor & Aroma Profile
- Rich coffee aroma
- Dry, biscuity roast character
- Smooth, rounded mouthfeel
- Deep mahogany color contribution
- Toasty complexity without harsh char
It bridges the gap between toasted and roasted malts, adding warmth and coffee depth to any dark beer.
Brewing Applications
Brown Malt is a classic component of a range of English and dark styles, including:
- London and Robust Porter
- Brown Ale
- Old Ale
- Dry and Sweet Stout
Small additions also lend nutty, coffee-toned depth to milds and amber ales.
Usage Recommendations
Brown Malt is typically used at 5–10% of the grain bill. Around 5% adds a subtle coffee-and-biscuit complexity, while 10% builds the full mahogany color and dry roast character of a traditional porter.
Pair it with crystal malt for a rounder, sweeter porter, or with chocolate and black malt for greater roast intensity.
Specifications
- PPG (Points Per Pound Per Gallon): 32
- Color: 65 °Lovibond
- Flavor Notes: Coffee, biscuit, dry roast
- Usage Rate: 5–10% of grain bill
- Beer Styles: Porter, brown ale, old ale, stout
Whether you're recreating a historic London porter or deepening a brown ale, Brown Malt delivers the coffee aroma and mahogany warmth that define these classic styles.
