Roasted Barley

Bold Coffee Character • Dry Espresso Finish • The Soul of Irish Stout

Roasted Barley is unmalted barley roasted to a deep brown, prized for the bold coffee and espresso character that defines dry Irish stout. Because the grain is never malted, its roast reads as sharp, dry, and coffee-like rather than chocolatey — the unmistakable signature of the world's most famous stouts.

With a color rating of 300 °Lovibond, Roasted Barley contributes deep garnet-black color and the classic tan stout head. Its modest 25 PPG of extract matters less than its flavor: this is an ingredient chosen for character, not gravity.

Flavor & Aroma Profile

• Bold roasted coffee character
• Dry espresso-like finish
• Sharp, clean roast bite
• Subtle bittersweet grain notes
• Deep color with a tan head

In small doses, Roasted Barley adds color and a hint of coffee dryness; at higher rates it delivers the assertive, palate-drying roast that makes a dry stout dry. Its sharpness rewards restraint in styles where roast should support rather than dominate.

Brewing Applications

Roasted Barley is a staple ingredient in many classic stout styles, including:

• Dry Irish Stout
• Foreign Extra Stout
• Imperial Stout
• Oatmeal Stout
• Sweet Stout
• Scottish Ale
• Irish Red Ale

It is also used in very small amounts — an ounce or two — to add the signature reddish hue to Irish red ales and Scottish ales.

Usage Recommendations

Roasted Barley is typically used at 3–10% of the total grain bill. Lower percentages lend color and gentle coffee notes, while higher percentages create the bold, dry espresso character that defines classic Irish stout.

Pair it with flaked barley for an authentic dry stout, or balance its sharpness with crystal malt and lactose in sweeter stout styles.

Specifications

• PPG (Points Per Pound Per Gallon): 25
• Color: 300 °Lovibond
• Flavor Notes: Coffee, roast, dry, espresso
• Usage Rate: 3–10% of grain bill
• Beer Styles: Irish stouts, imperial stouts, Scottish and Irish red ales

Whether you're brewing a pub-perfect dry stout, a massive imperial stout, or tinting an Irish red, Roasted Barley provides the bold coffee character and dry finish that made stout famous.