Description Remember that when assessing roasted malts, it is the resultant colour and flavour of the wort and beer that is important rather than the colour of the outer barley husk of the malt in your hand. Different varieties of barley may give roasted malts with differing husk colour, but will produce wort with the expected colour and flavour when mashed. Typical Analysis – Parameter IoB EBC ASBC Moisture 2.0% max. 2.0% max. 2.0% max. Extract 275 L°/kg 73.0% 73.0% Colour 110-135 EBC 120-150 EBC 45.7-57.0 °L Beer styles – Old ales, mild ales, brown ales, bitters, dark ales, porters Usage rate – Up to 5% Tasting Notes – Toasted, Bread, Dry, Non-sweet, Rich Recipe – Crisp Brown Ale (See page 117 in the Catalog below) View/Download Catalog
