(New page: Category:Beer Category:Ingredients Unmalted barley roasted at high temperature to create a dry, coffee like flavor. Imparts a sharp acrid flavor characteristic of dry stouts. Give...) |
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Unmalted barley roasted at high temperature to create a dry, coffee like flavor. | Unmalted barley roasted at high temperature to create a dry, coffee like flavor. | ||
Imparts a sharp acrid flavor characteristic of dry stouts. | Imparts a sharp acrid flavor characteristic of dry stouts. | ||
Revision as of 19:25, 23 August 2007
Unmalted barley roasted at high temperature to create a dry, coffee like flavor. Imparts a sharp acrid flavor characteristic of dry stouts.
Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley
| Origin | US |
| Yield | 55.0 % |
| Potential | 1.025 |
| Color | 500.0 SRM |
| Max in Batch | 10.0 % |
| Moisture | 5.0 % |
| Protein | 13.2 % |
| Coarse Fine Difference | 1.5 % |
| Diastatic Power | 0.0 % |
| Recommend Mash | FALSE |
| Notes | |
| Compare various malts with the Malts Chart | |
