Roasted Malts

These malts are produced by kilning at very high temperatures that carbonize the whole kernel. These malts generally used in small quantities and do not add any potential extract yield.


Special Roast (Aroma & flavor malt)	Pale roasted to lend an unmistakable, toasted malt flavor and aroma and amber, red-orange color to beer. At the rate of 3 to 10% Special Roast is an excellent addition to your Vienna, Märzen and Alt beers.
Chocolate Malt (Roasted, black malt)	Being the least roasted of the black malts, Chocolate malt will add a dark color and pleasant roast flavor. Small quantities lend a nutty flavor and deep, ruby red color while higher amounts lend a black color and smooth, roasted flavor. Use 3 to 12%.
Roast Barley (Black, Unmalted Barley)	Use 10 to 12% to impart a distinct, roasted flavor to Stouts. Other dark beers also benefit from smaller quantities (2 - 6%).
Black Patent (Highly roasted black malt)	The darkest of all malts, use sparingly to add deep color and roast-charcoal flavor. Use no more than 1 to 3%. Best used in trace amounts only, for color. Almost any contribution that Black Patent gives to beer can be obtained from using another malt with less harsh flavor impacts.
British Chocolate Malt ( Brown malt)	Ideal for British Porters and Brown or Mild Ales and even Stouts. It's a little darker than domestic Chocolate malt yet it has a slightly smoother character in the roast flavor and aroma profiles.
KilnCoffee (Medium Dark Roast)	Belgiam dark roast that has a unique, mellow, roasted malt flavor. 150-188°L
KilnAmber	Belgiam amber roast. 15.4-23°L
KilnBlack	Belgiam black roast. 375-565°L