Difference between revisions of "Amber Malt"

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(New page: Category:Beer Category:Ingredients Category:Malt Category:Specialty Malt Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit t...)
 
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Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste.  Intense flavour
 
Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste.  Intense flavour
  
 
{{maltStatistics|origin=United Kingdom|yield=75.0 %|potential=1.035|color=22.0 SRM|max=20.0 %|moisture=2.8 %|protein=10.0 %|coarseFineDiff=1.5 %|diastatic=20.0 %|mash=TRUE|notes=}}
 
{{maltStatistics|origin=United Kingdom|yield=75.0 %|potential=1.035|color=22.0 SRM|max=20.0 %|moisture=2.8 %|protein=10.0 %|coarseFineDiff=1.5 %|diastatic=20.0 %|mash=TRUE|notes=}}

Revision as of 18:27, 9 March 2007

Grain in the fields

Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavour

Origin United Kingdom
Yield 75.0 %
Potential 1.035
Color 22.0 SRM
Max in Batch 20.0 %
Moisture 2.8 %
Protein 10.0 %
Coarse Fine Difference 1.5 %
Diastatic Power 20.0 %
Recommend Mash TRUE
Notes
Compare various malts with the Malts Chart
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