Bairds Brown Malt is crafted by slow roasting green two-row malt to develop a deep chestnut color and a clean, dry coffee roast character. With a moisture content under 4.5 %, this specialty malt provides stability in the mash and contributes body and mouthfeel without excessive astringency. Its fine dry extract of 77 % ensures a robust malt backbone, while the absence of diastatic power means it must be mashed with a diastatically active base malt. The moderate protein and Kolbach index around 33 % support head retention and foam stability. Use up to 5 % in porters, stouts, and brown ales to achieve a complex roasted profile with balanced dryness.