What percentage of the grain bill do roasted malts typically constitute?

Roasted malts typically comprise a smaller percentage of the grain bill in brewing, generally around 1-5 percent. This limited usage is due to their strong flavor profile, which can easily overpower the other malt characteristics if used in excessive amounts. In the brewing process, roasted malts are primarily included to impart specific flavors, aromas, and colors to the finished beer, such as chocolate, coffee, or burnt notes.

When formulating recipes, brewers aim for a balance of flavors, and incorporating too much roasted malt can lead to an unbalanced or overly harsh result. Therefore, keeping the proportion of roasted malts within this 1-5 percent range allows for the desired enhancement of complexity without overwhelming the overall profile of the beer. This precision is particularly important in styles where malt character is a significant focus, such as porters and stouts, where the interplay of malt flavors is crucial for the beer's success.