Bairds | Brown Malt | per lb

Bairds Brown Malt is a traditional British roasted specialty malt that adds dry coffee, toasted malt, and deep brown color without the intense bitterness or heavy roast character of darker roasted malts. Darker and more flavorful than Amber Malt, it is an excellent choice for adding depth and complexity to traditional British ales, Porters, and Stouts.

At approximately 50–70° Lovibond, Bairds Brown Malt contributes a rich dark-chestnut to brown hue along with a distinctive mild coffee and dry toasted character. Its flavor provides an excellent middle ground between the biscuit and toast of lighter specialty malts and the stronger cocoa, coffee, and roast character of Chocolate or Black Malt.

Brown Malt is particularly well suited to Porter, a style with strong historical ties to the use of brown malt. In modern recipes, it can add another layer of coffee-like malt complexity alongside Pale, Crystal, Chocolate, or other roasted malts without overwhelming the beer.

It is also useful in Bitter, Mild, Brown Ale, and Sweet Stout when you want additional toasted depth and color while maintaining a relatively smooth malt profile.

Why Brew With Bairds Brown Malt?

• Traditional British roasted specialty malt
• Approximately 50–70°L
• Dry, mild coffee character
• Adds toasted malt complexity
• Rich dark-chestnut and brown color
• Darker and more intense than Amber Malt
• Softer and less intensely roasted than Chocolate or Black Malt
• Excellent for layering with other specialty and roasted grains
• Particularly well suited to traditional Porter recipes
• Recommended at up to approximately 5% of the grain bill
• Excellent for Porter, Sweet Stout, Brown Ale, Dark Mild, Bitter, and other British-style ales

For brewers looking to add coffee-like roast, dry toasted character, and deeper color without the intensity of very dark roasted malt, Bairds Brown Malt is an excellent choice. Its traditional British character makes it particularly useful in Porters and dark ales where you want a layered malt profile rather than a dominant roasted flavor.