(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...) |
m (added malt header) |
||
Line 3: | Line 3: | ||
[[Category:Malt]] | [[Category:Malt]] | ||
[[Category:Specialty Malt]] | [[Category:Specialty Malt]] | ||
+ | {{maltHeader}} | ||
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
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 |