Roasted Malt

roasted malt.

    Malt made from barley heated in a sequence of stages starting at 320 °F (160 °C), then 419 °F (215 °C), and finally 437 °F (220-225 °C). The malt acquires a brilliant external appearance while the endosperm becomes black. Roasted malt is used to flavor stout and dark beers.