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[[Category:Beer]] | [[Category:Beer]] | ||
[[Category:Beer ingredients]] | [[Category:Beer ingredients]] | ||
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Roasted at high temperature to create a burnt, grainy, coffee like flavor. | 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. | Imparts a red to deep brown color to beer, and very strong roasted flavor. | ||
Revision as of 20:50, 29 October 2007
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 | |
