“Brown and amber malts have of late years fallen somewhat into disfavour, black being relied upon for colour, crystal for flavour. There is. however, latterly a tendency to employ an increased proportion of brown and amber malt, and without doubt such malt if really well made gives a characteristic flavour not possessed by either black or crystal. It is, indeed, by a skilful blending of the several types of coloured malt that some of the most successful black beers are produced. It is true that in such grists the total proportion of the coloured malts will often be large and the cost price of the beer as a consequence high, but the result of the adoption of such grists generally fully justifies the expenditure."
One of the problems with brown and amber malts had been their extreme variability, both in terms of flavour and colour. A brown malt from one maltster was often very different to that from another. However, changes in the method of manufacturing such malts to a large degree eliminated these differences making their use more attractive to brewers.
|Coloured malt analyses|
|Extract per quarter (336 lbs. )||57.75||57.12||84.33||58.26|
|„ per cent. .||44.3||44.04||65.02||45.07|
|Acidity of wort||0.29||0.23||0.19||0.17|
|Total proteids or albuminoids||6.11||7.13||7.62||8.71|
|Insoluble ,, ,,||3.99||4.81||5.69||5.88|
|Mineral matter or ash||0.32||0.29||1.2||0.76|
|The Brewers Analyst, by R. Douglas Bailey, 1907, page 234|