Two-Row Barley | Honey Malt | SRM 15 – 70 | Plump > 2.2mm
Turbinado Sugar | Dried Fig | Brulee Crust
PROCESS 1-day steep – 6-7 day germination – 38h kiln – cured at 95⁰C
A not-too-sweet alternative to caramel malt that is typically referred to as honey malt in the U.S. The residual sugar in Bruehmalt imparts a permanent sweetness to a recipe—not unlike caramel malt—but with less unctuous, toffee characteristics.
We achieve this alchemy by closing the germination box just when we’d usually be wilting. This keeps the heat in (“brueh” literally means “stew” in German) and essentially mini-mashes each kernel at 55 degrees, promoting enzyme activity and supercharging the grain. The result is a golden kernel with a sweet, sugary center that is a little brighter, and less caramelized (duh!) than a roasted caramel malt