Platinum Swaen© Brown Porter
An intense range of flavours, but without the roasty or burnt aroma.
Description
Platinum Swaen Brown Porter is kilned on a roaster – not roasted – at lower product temperature to avoid burnt flavours, while keeping chocolate, coffee and caramel. For Stout, we recommend a combination with Black Swaen Chocolate B.
Usage
Porter, Stout, Bitter, Dark Ale, many dark beers.
Quick facts
Raw material: Barley
Product: Kilned malt
Use: Up to 30%
EBC: 400 – 450
Lovibond: 150 – 169
Typical analysis
| Parameter | Unit | Min | Max |
|---|---|---|---|
| Moisture | % | – | 3.5 |
| Extract (dry basis) | % | 76 | – |
| pH | – | 5.1 | 5.3 |
Blogs and recipes
Recipe – Porter
Porter originated in London about three centuries ago, giving it a long and rich history. But where does the name Porter come from? Well, it became especially popular among porters – workers who transported goods like beer to pubs from local markets.
Brown malt
The original brown malt – distinct from black malt – had enough enzymatic power to convert sugars. Brewers used it in high percentages for Porters. However, the modern equivalent lacks this capability. To understand why, we must look at its historical production methods.
Different Porter styles
Porters emerged as a bold response to the lighter pale ales. Dockworkers in England quickly embraced the style, making it the beer of the working class in the 18th century. Over the years, different Porter styles arose. The invention of the roaster revolutionised brewing.
Brochure
Download our latest brochure, with everything you want to know about The Swaen and its products. Read about our team, our unique process and the specifics of our malts.
Product list
Check out our product list, a quick overview of our entire product range, with information and prices.
Certificates
The Swaen holds itself to the highest standards. That is why we work with the best companies in the industry. Our malthouse is regularly audited by independent bodies to ensure the best quality malts. You can find all our certificates here.
Storage and shelf life
Our malt is best stored in a moderate temperate, low humidity, pest free environment at less than 20ºC or 68°F. It is best used within 6 to 18 months from manufacturing date, depending on the type of malt. We always provide a Best Before date. All our malts are manufactured conform to EU and International regulations. They are transported only by GMP-certified transporters. Please note: improperly stored malts are prone to loss of freshness and flavour.
Available in
25kg bags, big bags up to 1.200kg, liner bag in container and bulk in truck.
