Roasted malts

Adding bittersweet notes and darker colors

From a chocolate hue and nutty flavor to a rich black tint and a bitter, burnt-coffee taste, you can make your dark specialty beers, ales, stouts, and bocks a sensory joy with our roasted portfolio. Our offering includes roasted malt, roasted barley and roasted wheat, and comes in varying color and flavor profiles depending on the length of the final roasting and color formation stage.    Top

Cargill Specialty Malts -  Roasted Malt

Roasted malt >

Cargill Specialty Malts -  Roasted Barley

Roasted barley >

Cargill Specialty Malts -  Roasted Wheat

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Roasted malt

Dingemans Chocolate (Mout Roost 900)

Dingemans Chocolate (Mout Roost 900)

Dingemans Chocolate malt is a relatively high nitrogen malt that is roasted at high temperatures and then rapidly cooled when the desired color is achieved. "Chocolate" refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty/roasted taste, depending on the amount used.
Color (ASBC °L)
300.0 - 380.0
malt vertical line 30Style
Dark specialty beers, stouts, dark ales, bock
malt vertical line 30 Belgian FlagOrigin
Belgium
 malt vertical line 30 PDF DownloadSpec Sheet
Download
Dingemans De-Bittered Black Malt (Mout Roost 1400)

Dingemans De-Bittered Black (Mout Roost 1400)

The malt gives an smoky/burnt flavor to dark beers. Using an exclusive evaporative process, Dingemans De-Bittered Black malt will contribute a smoother flavor.
Color (ASBC °L)
500.0 - 600.0
malt vertical line 30Style
Dark specialty beers, stouts, dark ales and bock
malt vertical line 30 Belgian FlagOrigin
Belgium
 malt vertical line 30 PDF DownloadSpec Sheet
Download
Pauls Chocolate

Pauls Chocolate

Pauls Chocolate malt is prepared from a low-modified Pilsen type of malt in a revolving roasting drum. As a result of this roasting process, the enzymes are completely destroyed and dark, roasted colors are formed. Chocolate malt is used in dark ales and stouts to improve both color and flavor.
Color (ASBC °L)
415.0 - 490.0
malt vertical line 30Style
Dark ales and stouts
malt vertical line 30 United Kingdom FlagOrigin
United Kingdom
 malt vertical line 30 PDF DownloadSpec Sheet
Download
Pauls Black

Pauls Black

Pauls Black malt starts with a low-modified Pilsen malt. The main process difference between black and chocolate malt is in roasting time and temperature. Black malt is used in stouts to improve flavor and color.
Color (ASBC °L)
510.0 - 585.0
malt vertical line 30Style
Stouts
malt vertical line 30 United Kingdom FlagOrigin
United Kingdom
 malt vertical line 30 PDF DownloadSpec Sheet
Download
Warminster Brown

Warminster Brown

Unlike crystal, brown malt is drier and coffee-like. Good for brown ales and sweet stouts.
Color (ASBC °L)
35.0 - 50.0
malt vertical line 30Style
Mild and brown ales, sweet stouts
malt vertical line 30 United Kingdom FlagOrigin
United Kingdom
 malt vertical line 30 PDF DownloadSpec Sheet
Download
Warminster Chocolate

Warminster Chocolate

Warminster Chocolate is used in dark ales and stouts to improve both color and flavor.
Color (ASBC °L)
450.0 - 550.0
malt vertical line 30 Style
Dark ales and stouts
malt vertical line 30  United Kingdom Flag Origin
United Kingdom
 malt vertical line 30  PDF Download Spec Sheet
Download

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Roasted barley

Dingemans De-Husked Roasted Barley

Dingemans De-Husked Roasted Barley

Dingemans De-Husked Roasted Barley gives a smoky/burnt flavor to dark beers. Starting from peeled barley, it will contribute a softer, less astringent flavor than traditional roasted barley.
Color (ASBC °L)
500.0 - 600.0
malt vertical line 30Style
Dark specialty beers, stouts, dark ales, bock
malt vertical line 30 Belgian FlagOrigin
Belgium
 malt vertical line 30 PDF DownloadSpec Sheet
Download
Pauls Roasted Barley

Pauls Roasted Barley

Pauls Roasted Barley starts with good quality malting barley of even size. The roasting process is similar to that of black malt, with extra care taken to not char the grain. Roasted barley will impart a dry flavor and substantial color.
Color (ASBC °L)
600.0 - 680.0
malt vertical line 30Style
Darkest ales, stouts, porters
malt vertical line 30 United Kingdom FlagOrigin
United Kingdom
 malt vertical line 30 PDF DownloadSpec Sheet
Download
Warminster Roasted Barley

Warminster Roasted Barley

Warminster Roasted Barley starts with a good quality malting barley. The roasting process is similar to that of black malt, with extra care taken to not char the grain. Roasted barley will impart a dry flavor and substantial color.
Color (ASBC °L)
550.0 - 680.0
malt vertical line 30Style
Darkest ales, stouts, porters
malt vertical line 30 United Kingdom FlagOrigin
United Kingdom
 malt vertical line 30 PDF DownloadSpec Sheet
Download

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Roasted wheat

Dingemans Roasted Wheat

Dingemans Roasted Wheat

Dingemans Roasted Wheat is a slightly roasted wheat that will lend nutty, bread-like flavors.
Color (ASBC °L)
10.0-14.0
malt vertical line 30Style
Dark specialty beers, stouts, dark ales, bock
malt vertical line 30 Belgian FlagOrigin
Belgium
 malt vertical line 30 PDF DownloadSpec Sheet
Download

Meussdoerffer Black Wheat

Meussdoerffer Black Wheat

This dark, aromatic malt is used for coloring and improving body and aroma of dark beers.
Color (ASBC °L)
500.0 - 650.0
malt vertical line 30Style
Pilsner, light lagers
malt vertical line 30 German FlagOrigin
Germany
 malt vertical line 30 PDF DownloadSpec Sheet
Download

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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.