Epiphany Bruhmalt Malt, 15L (Epiphany Craft Malt)

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Part Number:EPI-BRU15

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Two-Row Barley Honey Malt

SRM 15 L

*Turbinado Sugar

*Dried Fig

*Brulee Crust

PROCESS 1-day steep â€“ 6-7 day germination â€“ 38h kiln â€“ cured at 95Â°C

A Not-Too-Sweet Alternative to Caramel Malt. Epiphany developed this malt at the specific request of Dan at Wooden Robot. Typically known as honey malt in the US, the residual sugar in Bruehmalt imparts a permanent sweetness to a recipeâ€”not unlike caramel maltâ€”but with less unctuous, toffee characteristics. Epiphany achieved this alchemy by closing the germination box just when they would usually be wilting. This keeps the heat in (â€œbruehâ€ literally means â€œstewâ€ 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 than a roasted caramel malt

Grown in North Carolina and malted down the street in Durham by Epiphany Craft Malt.