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− | + | Unmalted and 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. | ||
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. | Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. |
Latest revision as of 02:23, 4 February 2010
Unmalted and 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 |