{"product_id":"pauls-malt-roasted-barley-1400-1600-ebc","title":"Pauls Malt Roasted Barley 1400–1600 EBC","description":"\u003cp\u003ePauls Malt Roasted Barley is the defining grain of Irish Dry Stout — unmalted barley roasted to a deep 1400–1600 EBC by one of Britain's most historic maltsters, whose roots reach back to 1842 in Ipswich. If a stout tastes of dry, dark-roast coffee and pours jet black under a famously pale, creamy head, roasted barley is the grain responsible — this is the ingredient that makes an Irish stout taste Irish, and no amount of dark malt quite substitutes for it.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe technical distinction matters, because roasted barley is not a malt at all. Where black malt is barley that was malted first and roasted second, roasted barley goes into the roaster raw and unmalted — and that single difference changes everything in the glass. The flavour comes out sharper and drier: intense coffee, a dark bitter-chocolate edge, and the characteristic clean, slightly sharp roast bite that gives dry stout its snap — where black malt reads smoother and rounder. And roasted barley carries the style's visual signature too: it's traditionally credited with the pale, tan, creamy head that crowns a proper pint of Irish stout, in contrast to the darker foam that roasted malts produce. The Irish preference for the unmalted grain is a tradition often traced back to the era when raw barley escaped the British malt tax — thrift that became a style definition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 1400–1600 EBC, this is a precision instrument used in small doses: 3–5% of the grain bill delivers full dry-stout roast character and deep black colour; up to 10% pushes into intensely roasty territory for foreign extra and imperial interpretations. Even 1–2% works as a pure colour adjustment, adding ruby-black depth to porters and dark ales with only a whisper of roast. Being unmalted and fully roasted, it brings no enzymes and needs no conversion — equally at home in an all-grain grist or steeped by extract brewers. For a smoother, less acrid extraction, cold-steep the roasted barley overnight and add the liquor to the boil — a classic dry-stout brewer's refinement.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCrushed or uncrushed Available crushed or uncrushed. Crushed grain should be used within 2–3 weeks for optimal freshness. Uncrushed grain retains full freshness for significantly longer when stored in a cool, dry environment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e⸻\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFlavor \u0026amp; Aroma\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eIntense dry-roast coffee (signature)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDark bitter-chocolate edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eClean, sharp roast bite — the dry stout snap\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJet-black colour with the classic pale, creamy stout head\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e⸻\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUsage\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStout: Irish Dry Stout, Foreign Extra Stout, Export Stout, Oatmeal Stout, Imperial Stout Dark Ale: Porter (for a drier, sharper roast edge), Black IPA, Dark Mild Colour: 1–2% additions for ruby-black colour adjustment in any dark style\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTypical usage rate: 3–10% of the grain bill. No mash conversion required — suitable for steeping in extract brewing. Cold-steep overnight for a smoother, softer roast extraction.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e⸻\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eQuick facts\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBrand: Pauls Malt (Ipswich, England — heritage to 1842)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eType: Roasted unmalted barley\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eColour: 1400–1600 EBC\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEnzymes: None — no conversion required, steepable\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUsage rate: 3–10% of grain bill (1–2% for colour only)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUse: Irish Dry Stout signature grain, roast character, black colour, dry coffee bite\u003c\/span\u003e\u003c\/p\u003e","brand":"Pauls Malt","offers":[{"title":"1 kg","offer_id":57453886407031,"sku":"051.670.25-1","price":2.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/6578\/9303\/files\/IMG-7368.jpg?v=1789334782","url":"https:\/\/craftbrew.nl\/products\/pauls-malt-roasted-barley-1400-1600-ebc","provider":"CraftBrew","version":"1.0","type":"link"}