Thomas Fawcett's Crushed Roasted Malts range covers the full selection of dark roasted malts used to add colour, bitterness, and complex roasted flavours to stouts, porters, and dark ales. These malts require no mashing — they can be steeped in hot water before the boil to extract their character.
Available varieties include Amber Malt, Brown Malt, Pale Chocolate Malt, Chocolate Malt, and Black Malt, in 500g, 1kg, and 2.5kg sizes.
- Amber Malt — Biscuity, nutty warmth. Adds colour to bitters and milds.
- Brown Malt — Dry, roasty character for porters and brown ales.
- Pale Chocolate Malt — Softer coffee and chocolate notes.
- Chocolate Malt — Rich chocolate and coffee. Essential for stouts and porters.
- Black Malt — The darkest roast, adding intense bitter coffee and near-black colour.
Pair with Dark Crystal Malt and Bullion hops for classic dark ale recipes.
Full Technical Spec Sheet
EBC figures are typical industry ranges for this malt type rather than this specific batch's certificate of analysis.
| Variety | EBC (approx.) | Diastatic Power | Flavour | Typical Use |
| Amber Malt | 60–80 | None | Biscuity, nutty, dry toast | 5–10% (bitters, milds) |
| Brown Malt | 150–200 | None | Dry, roasty, coffee/toast | 5–15% (porters, brown ales) |
| Pale Chocolate Malt | 200–300 | None | Soft coffee, mild chocolate | 3–10% |
| Chocolate Malt | 350–450 | None | Rich chocolate, coffee | 3–10% (stouts, porters) |
| Black Malt | 900–1300 | None | Intense, sharp, espresso bitterness | 1–5% |
| Roast Barley | 800–1300 | None | Dry, sharp coffee roast (unmalted) | 3–10% (signature of dry Irish stout) |
| Roast Wheat | 800–1000 | None | Dry, coffee-like, slightly sharper edge | 2–5% |
| Roast Rye | 800–1000 | None | Dry roast with spicy rye undertone | 2–5% |
| Toasted Oat Malt | 50–100 | None | Nutty, toasted, biscuit | 5–15% |