Roasted malts are any malts or grains that are roasted to a very high degree. Any very dark (say, more than 150 Lovibond) malt is considered a roasted malt. The three most common roasted malts are: black malt (sometimes called black patent malt), chocolate malt, and roasted barley. Also belonging to this group are Weyermann’s range of Carafa® malts, Kiln-coffee malt, and distaff cousins like de-bittered black malt and pale chocolate. Roasted malts can be steeped for extract brewing or mashed for all-grain, and add a lot of complexity and color in very low quantities. Some brewers get gun shy about roasted malts, but fear not. Roasted malts are delicious, provided you don’t go completely overboard: 10% (or roughly one pound in an average-gravity 5 gallon batch) is about the most you would usually use. Stay below this amount and it’s hard to go wrong - do it right, and roasty, bready, biscuity, coffee-y, dark chocolate, and a host of other flavors are at your disposal.