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[[Category:Beer]] | [[Category:Beer]] | ||
[[Category:Beer ingredients]] | [[Category:Beer ingredients]] | ||
− | Unmalted barley roasted at high temperature to create a dry, coffee like flavor. | + | Unmalted barley roasted at high temperature to create a dry, coffee-like flavor. |
− | Imparts | + | Imparts the sharp acrid flavor characteristic of dry stouts. |
Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley | Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley | ||
{{maltStatistics|origin=US|yield=55.0 %|potential=1.025|color=500.0 SRM|max=10.0 %|moisture=5.0 %|protein=13.2 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=FALSE|notes=}} | {{maltStatistics|origin=US|yield=55.0 %|potential=1.025|color=500.0 SRM|max=10.0 %|moisture=5.0 %|protein=13.2 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=FALSE|notes=}} |
Revision as of 02:22, 4 February 2010
Unmalted barley roasted at high temperature to create a dry, coffee-like flavor. Imparts the sharp acrid flavor characteristic of dry stouts.
Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley
Origin | US |
Yield | 55.0 % |
Potential | 1.025 |
Color | 500.0 SRM |
Max in Batch | 10.0 % |
Moisture | 5.0 % |
Protein | 13.2 % |
Coarse Fine Difference | 1.5 % |
Diastatic Power | 0.0 % |
Recommend Mash | FALSE |
Notes | |
Compare various malts with the Malts Chart |