Roasted Barley is an important ingredient to add to the malt mix when making stouts, milds and dark milds, but it can also be used to darken bitters too. 

It should make up no more than 10% of total malt content of your brew and has a sharp dry, astringent, bitter, burnt flavour which works well in Irish style stouts. Roasted Barley also gives a paler head than black Malt or Chocolate Malt.

This grain is produced by Warminster Malts, has a colour of between 1400 and 1800 EBCs and is supplied ready crushed in 100gm, 500gm, 1Kg, 3Kg and 5Kg packs.