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Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavour | Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavour | ||
{{maltStatistics|origin=United Kingdom|yield=75.0 %|potential=1.035|color=22.0 SRM|max=20.0 %|moisture=2.8 %|protein=10.0 %|coarseFineDiff=1.5 %|diastatic=20.0 %|mash=TRUE|notes=}} | {{maltStatistics|origin=United Kingdom|yield=75.0 %|potential=1.035|color=22.0 SRM|max=20.0 %|moisture=2.8 %|protein=10.0 %|coarseFineDiff=1.5 %|diastatic=20.0 %|mash=TRUE|notes=}} |
Revision as of 18:27, 9 March 2007
Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavour
Origin | United Kingdom |
Yield | 75.0 % |
Potential | 1.035 |
Color | 22.0 SRM |
Max in Batch | 20.0 % |
Moisture | 2.8 % |
Protein | 10.0 % |
Coarse Fine Difference | 1.5 % |
Diastatic Power | 20.0 % |
Recommend Mash | TRUE |
Notes | |
Compare various malts with the Malts Chart |