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| − | + | [[Category:Beer]] | |
| + | [[Category:Beer ingredients]] | ||
| + | [[Category:Grain]] | ||
| + | |||
| + | Unmalted and roasted at high temperature to create a burnt, grainy, coffee-like flavor. | ||
| + | Imparts a red to deep brown color to beer, and very strong roasted flavor. | ||
| + | Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. | ||
| + | |||
| + | {{maltStatistics| | ||
| + | |origin=US | ||
| + | |yield=55.0% | ||
| + | |potential=1.025 | ||
| + | |color=300 SRM | ||
| + | |max=10.0% | ||
| + | |moisture=5.0% | ||
| + | |protein=13.2% | ||
| + | |coarseFineDiff=1.5% | ||
| + | |diastatic=0.0% | ||
| + | |mash=No | ||
| + | |notes=}} | ||
Latest revision as of 02:23, 4 February 2010
Unmalted and roasted at high temperature to create a burnt, grainy, coffee-like flavor.
Imparts a red to deep brown color to beer, and very strong roasted flavor.
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
| Origin | US |
| Yield | 55.0% |
| Potential | 1.025 |
| Color | 300 SRM |
| Max in Batch | 10.0% |
| Moisture | 5.0% |
| Protein | 13.2% |
| Coarse Fine Difference | 1.5% |
| Diastatic Power | 0.0% |
| Recommend Mash | No |
| Notes | |
| Compare various malts with the Malts Chart | |
