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[[Category:Beer]] | [[Category:Beer]] | ||
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[[Category:Malt]] | [[Category:Malt]] | ||
[[Category:Specialty Malt]] | [[Category:Specialty Malt]] | ||
Latest revision as of 21:03, 23 August 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 | |
