Briess | Roasted Barley | per lb

Briess Roasted Barley is a classic dark brewing grain that delivers the intense coffee, dry roast, and sharp bitterness associated with traditional Stouts and Porters. Unlike Chocolate Malt or Black Malt, Roasted Barley is made from unmalted barley, giving it a distinctly dry, assertive roasted character.

At approximately 300° Lovibond, Briess Roasted Barley contributes deep brown-to-black color and can also darken the foam of the finished beer. Its flavor is dominated by strong roasted coffee, dry grain, and firm roasted bitterness, making it an essential ingredient when you want unmistakable stout-like roast character.

Roasted Barley is particularly important in Irish Dry Stout, where its dry coffee-like flavor and roast bite help define the style. It also works well in other Stouts and Porters when a more assertive roasted character is desired.

The intensity can be adjusted by combining Roasted Barley with other dark malts. Chocolate Malt can add softer cocoa and chocolate notes, while Black Malt can increase color and add a different dimension of dark roast. Layering these grains allows you to build a more complex roasted malt profile instead of relying on a single dark grain.

Why Brew With Briess Roasted Barley?

• Classic unmalted roasted barley
• Approximately 300°L
• Intense roasted coffee character
• Dry, sharp roasted finish
• Adds firm roasted bitterness
• Produces deep brown-to-black color
• Can contribute darker foam color
• A defining ingredient in traditional Irish Dry Stout
• Works well alongside Chocolate Malt and Black Malt for layered roast complexity
• Recommended at approximately 3–7% of the grain bill
• Excellent for Irish Dry Stout, Oatmeal Stout, Foreign Extra Stout, Imperial Stout, Porter, and other dark beers

For brewers looking for the classic dry coffee and assertive roast character of a traditional Stout, Briess Roasted Barley is an essential specialty grain. Use it on its own for a focused roasted bite or combine it with Chocolate and Black malts to build deeper layers of coffee, cocoa, color, and roasted complexity.