Difference between revisions of "Brown Malt"

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(New page: Category:Beer Category:Ingredients Category:Malt Category:Specialty Malt Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales. {{maltStatis...)
 
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[[Category:Malt]]
 
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[[Category:Specialty Malt]]
 
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Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
 
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
  
 
{{maltStatistics|origin=United Kingdom|yield=70.0 %|potential=1.032|color=65.0 SRM|max=10.0 %|moisture=4.0 %|protein=0.0 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=TRUE|notes=}}
 
{{maltStatistics|origin=United Kingdom|yield=70.0 %|potential=1.032|color=65.0 SRM|max=10.0 %|moisture=4.0 %|protein=0.0 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=TRUE|notes=}}

Revision as of 18:27, 9 March 2007

Grain in the fields

Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

Origin United Kingdom
Yield 70.0 %
Potential 1.032
Color 65.0 SRM
Max in Batch 10.0 %
Moisture 4.0 %
Protein 0.0 %
Coarse Fine Difference 1.5 %
Diastatic Power 0.0 %
Recommend Mash TRUE
Notes
Compare various malts with the Malts Chart
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