Jay’s Brewing Malt Spotlight – Briess’ Special Roast Malt

Malt Spotlight – This week we’re taking a look at Briess’ Special Roast Malt. Shortened to “Special Roast”, this malt is a kilned, American 6-Row Barley, roasted to a medium-dark amber color. Used in moderation, Special Malt can impart beautiful gold and brown colors into a beer; and at 40L, this malt remains versatile when designing for color.

As for flavor and aroma, Special Roast lives up to it’s name. Known for it’s biscuit/cracker breadyness  (Because that’s a word) this is a must have in your Amber and Nut Brown ales. Just remember, a little goes a long way. In the wild, Special Roast may sometimes be compared to Biscuit malt but it is important to remember that Special Roast imparts much stronger flavors and should never be used as a substitute.

As found on briess.com

Abbey On My Way Ale

5 lbs CBW® Pilsen Light LME
1 lb Brewers Malt
1 lb Munich Malt
1 lb Special Roast Malt
8 oz Extra Special Malt
4 oz Carapils® Malt
2 lbs Cane Sugar
1.25 oz Styrain Goldings Hops (5% AA)
Boil 60 minutes
0.5 oz Styrain Goldings Hops (5% AA)
Boil 1 minute
0.25 oz Star Anise (Penzey’s)
Boil 15 minutes
2 vials WLP530 Abbey Ale Yeast

Perform mini-mash
with 4 gallons of water and grains
Steep at 152-158ºF for 45 minutes
Add extract
Bring to a boil
Add bittering hops and bring to a rolling boil
Add spice and finishing hops as indicated
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

Primary Fermentation: 14 days at 70ºF
Secondary Fermentation: 14 days at 35ºF

Source: http://www.brewingwithbriess.com/Recipes/beer/display/abbey-on-my-way-ale

This and 58 other malts are available year round at Jay’s Brewing in Manassas VA.

Malt Type: Specialty
Moisture: 2.5% Max
Usage: 10% Max
Lovibond: 40