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What it does :

Roast barley will add a dark brown color and burnt, coffee-like flavor with a dry graininess to your beer. You can use it to make Stouts and Specialty Beers (e.g. Red Beers).

What it is:

This is an unmalted barley grain that is 300-500 Lovibond in color. It is roasted for about 3 hours, with heat gradually applied to reach a final temperature of 410-430 F (210-221 C). It contains no enzymes and little fermentables, and therefore does not require mashing.

Vital Statistics

Dosage:

Roast barley can be up to 5 percent of your grist.

Preparation:

Because little starch conversion is possible, it is ready for you to steep in 150 F (60 C) water for 20-30 minutes before adding to the boiling wort.