Roasted Barley

Question 1

What is roasted barley?

Answer 1

A product that isn’t malted and provides beer with astringent and burnt flavour

Roasted barley does not go through the malting process.

Question 2

What moisture percentage is ideal for barley used in roasting?

Answer 2

12-16%

This moisture range is crucial for the roasting process.

Question 3

Describe the temperature progression during the roasting of barley.

Answer 3

Rises from 80˚C to 180˚C, then to 230˚C

The temperature must be monitored closely during the process.

Question 4

How long does the roasting of barley typically take?

Answer 4

Around two and a half hours

The exact time may vary between malt producers.

Question 5

What happens to the temperature in the final stages of roasting?

Answer 5

It continues to rise spontaneously after burners are turned off

This occurs when the temperature reaches about 215°C.

Question 6

What is done to prevent combustion during the roasting process?

Answer 6

Water is used to quench the grain

Water helps to cool the grain when the correct colour is achieved.

Question 7

What is the typical appearance of roasted barley grains?

Answer 7

Reddish, shiny, black, and swollen to almost double their normal size

Approximately 50% of the kernels are split.

Question 8

What is the typical EBC colour range for roasted barley?

Answer 8

1200-1500 EBC

This indicates the intense colour of roasted barley.

Question 9

What is the recommended maximum percentage of roasted barley in the grist weight?

Answer 9

Less than 10%

Due to its intense colour and flavour.

Question 10

What is the extract yield of roasted barley?

Answer 10

As low as 65%

This is due to the fact that it has not been malted.

Question 11

What is a potential issue with hammer milling roasted barley?

Answer 11

It is highly friable

This characteristic may make it unsuitable for hammer milling.

Question 12

What compound gives roasted barley its chocolate flavour?

Answer 12

2,3,5-Trimethylpyrazine

This is one of many flavour-active compounds formed during roasting.

Question 13

True or False: Roasted barley contributes significant extract when used in brewing.

Answer 13

False

The extract provided by roasted barley is low.

Question 14

What type of beers commonly utilize roasted barley?

Answer 14

Dark, intensely flavoured beers such as stouts

Its intense colour and flavour make it suitable for these types of beers.

Question 15

Fill in the blank: Roasted barley is often used in _____ beers.

Answer 15

dark, intensely flavoured

This includes styles such as stouts.