Brown Malt

Traditionally Brown Malt was produced on a special kiln which was heated by wooden poles and faggots. Hornbeam faggots were the most commonly used, cut to 5 foot lengths, and burnt to give the malt a harsh, smoky and biscuity flavour.

Brown Malt

French and Jupp’s have been proudly making Brown Malt for over three centuries. Historically made in our kiln-fired with locally sourced hornbeam and ash, Brown Malt is rarely produced by maltsters today. At our maltings in Stanstead Abbotts we transfer fresh malt from our traditional Staffordshire Bottle Kiln into one of our small batch roasting drums where the malt is roasted at moderate temperatures to achieve the finest roasted brown malt, frequently referred to as ‘Drum-Brown’. Darker than Amber Malt, Brown Malt gives a mahogany colour to beer, with pleasant warmth and depth to dark beers.

Immediately on the palate, you will discover striking notes of Fresh Roast Coffee, pleasant bitterness and a light smokiness. Roasted peanut, Hazelnut and Marzipan notes are present combining with light notes of Raisin, Date and Fig. Classical roasted Maltiness provide balance to the palate, combining with complementary notes of Breakfast Toast, Breadcrust and freshly-baked Rye Bread.

Overview

Brown Malt

French and Jupp’s have been proudly making Brown Malt for over three centuries. Historically made in our kiln-fired with locally sourced hornbeam and ash, Brown Malt is rarely produced by maltsters today. At our maltings in Stanstead Abbotts we transfer fresh malt from our traditional Staffordshire Bottle Kiln into one of our small batch roasting drums where the malt is roasted at moderate temperatures to achieve the finest roasted brown malt, frequently referred to as ‘Drum-Brown’. Darker than Amber Malt, Brown Malt gives a mahogany colour to beer, with pleasant warmth and depth to dark beers.

Immediately on the palate, you will discover striking notes of Fresh Roast Coffee, pleasant bitterness and a light smokiness. Roasted peanut, Hazelnut and Marzipan notes are present combining with light notes of Raisin, Date and Fig. Classical roasted Maltiness provide balance to the palate, combining with complementary notes of Breakfast Toast, Breadcrust and freshly-baked Rye Bread.

Sensory Characteristics

Download a PDF chart of the sensory characteristics for this malt.

Specifications

Brown Malt
Specfications

IOB EBC ASBC
Moisture 2.5% Max 2.5% Max 2.5% Max
Extract 265-280 71-74 71-74
Colour 100-120 115-140 50-60

Certification

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Crystal Malt - Process

Crystal Malting Process Drawing

To learn about the journey from field to glass and more detailed explanation of the malting process click below.

Our Vision

Proudly delivering outstanding quality and services for centuries to come.

OUr Mission

We pride ourselves in:
Producing the finest quality speciality malts
Providing an inspiring environment for businesses to develop and grow
Supporting the community and local youth programmes

Our Values

Family owned and driven by core family values. 

We are: One team, supportive, honest, respectful and care greatly about our community, local talented youth and the environment.

Contact Us

EMAIL

Address

French & Jupps Ltd, Roydon Road, Stanstead Abbotts, Herts, SG12 8HG​

Proudly Creating Perfecting Malting Since 1689