We’ve recently posted a number of recipes that feature Briess Special Roast Malt, so it should come as no surprise that this is the November Malt of the Month. What makes it “special”? A proprietary malting/roasting process that kicks up the intensity of the toasty and biscuity flavors in Special Roast, develops noticeable bran flake notes and creates its distinguishing bold sourdough flavor

One of the more unique and flexible malts in the Briess malt portfolio, Special Roast Malt would probably display an inferiority complex if it could talk. Both Special Roast (40º L) and Victoryº Malt (28º L) are drum-roasted biscuit-style malts, but Victory tends to get most of the attention from home and craft brewers alike. Brewers who use Special Roast, however, appreciate its ability to deliver appealing but distinctively different flavors to light and dark beers, seasonals and crowd-pleasing favorites alike, making it a flexible malt with applications in many styles of beer.

Special Roast is, without a doubt, complex and able to contribute a range of flavors depending upon usage rates. At around 10% you’ll get that signature sourdough flavor plus noticeable bran flake notes in Nut Brown Ales, Porters and other dark beer styles. At smaller percentages it contributes appealing and toasty biscuit flavors to dark beer styles as well as lighter drinking beers like IPA, ESB, Amber, Bock, Oktoberfest, Marzen and Schwarzbier.

We recommend starting at low usage rates until you become familiar with Special Roast. Looking for inspiration? In addition to our recent blog postings, more recipes using Briess Special Roast can be found at the Briess Recipe Database. Cheers!