| Characteristics | Data |
| Moisture content | max. 5 % |
| Extr. (dm) | min. 84,0 % |
| Colour EBC | 4,0 - 8,0 |
| B Wort C EBC | 6,0 - 10,0 |
| Protein content | 8,5 - 13,5 % (depending on crop) |
| SoIN | 600 - 900 |
| Hartong VZ 45° | min. 35,0 mPas |
| ph | 5,80 - 6,00 |
| Visc. 8,6 % | max. 3,20 |
This is malt that is kilned particularly long and hot (roasting drum) so that it turns thoroughly deep brown to black. It is primarily used to enhance the color of beer, but is also often used for its intense roasted aroma, which is distantly reminiscent of bitter chocolate or coffee (cf. malt coffee). Since the grain hulls (husks) can quickly carbonize during barley roasting and thus lead to an unpleasantly dicey taste, roasted malt is usually made from dehusked barley. A typical specialty made with roasted malt is Schwarzbier. Occasionally, wheat roast malt is also used, for example in some dark wheat beers.
| Characteristics | Data |
| Moisture content | max. 5,0 % |
| Fine meal extract | |
| Extract difference | |
| Saccharification time | |
| Protein content | |
| Protein solution degrees | |
| Hartong VZ 45° | |
| Viscosity | |
| Friability | |
| Glassy Kernls | |
| Screening below 2,2 mm | |
| FAN |
Smoked malt is kilned in smoke to produce smoked beer.
| Characteristics | Data |
| Moisture content | max. 5,0 % |
| Extr. (dm) | min. 80,0 % |
| Colour EBC | 3,0 - 6,0 |
| Prot (dm) | 9,0 - 12,0 |
| ph | 5,60 - 6,10 |
| Friability | min. 80,0 % |
Durst´s Caramel Red: gives beer an intensive malty taste and flavor, as well as a darker color which can be turning out red by applying the appropriate blend of the malt bill. Its sensoric profile can be perceived from honey to a creamy toffee note with slightly more intensive caramel notes. Furthermore hints of almond and nut can be sensed. This malt-type shows proper processing properties and can therefore also be used as a appreciable part of the grain bill, due to the gentle production method on the kiln.
| Characteristics | Data |
| Moisture content | max. 4,5 % |
| Extr. (dm) | min. 75 % |
| B Wort C EBC | 40 - 60 |
| Prot. (dm) | max. 12,0 % |
| ph | 5,00 - 5,80 |