(New page: Category:Beer Category:Ingredients Category:Malt Category:Specialty Malt Use for English ales, nut brown ales and porters. Adds a toasted, biscuit like flavor and aroma {{...) |
m (added malt header) |
||
Line 3: | Line 3: | ||
[[Category:Malt]] | [[Category:Malt]] | ||
[[Category:Specialty Malt]] | [[Category:Specialty Malt]] | ||
+ | {{maltHeader}} | ||
Use for English ales, nut brown ales and porters. Adds a toasted, biscuit like flavor and aroma | Use for English ales, nut brown ales and porters. Adds a toasted, biscuit like flavor and aroma | ||
Revision as of 18:34, 9 March 2007
Use for English ales, nut brown ales and porters. Adds a toasted, biscuit like flavor and aroma
Origin | US |
Yield | 72.0% |
Potential | 1.033 |
Color | 50.0 SRM |
Max in Batch | 10.0% |
Moisture | 2.5% |
Protein | 10.5% |
Coarse Fine Difference | 1.5% |
Diastatic Power | 6.0% |
Recommend Mash | Yes |
Notes | |
Compare various malts with the Malts Chart |