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[[Category:Beer]] | [[Category:Beer]] | ||
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[[Category:Malt]] | [[Category:Malt]] | ||
[[Category:Specialty Malt]] | [[Category:Specialty Malt]] | ||
Latest revision as of 19:24, 23 August 2007
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 | |
