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The darkest roasted malt, this is normally used sparingly to add color to beers, and flavor to stouts and other dark ales. Large quantities can create an ashy flavor, so use with care. | The darkest roasted malt, this is normally used sparingly to add color to beers, and flavor to stouts and other dark ales. Large quantities can create an ashy flavor, so use with care. | ||
Revision as of 18:27, 9 March 2007
The darkest roasted malt, this is normally used sparingly to add color to beers, and flavor to stouts and other dark ales. Large quantities can create an ashy flavor, so use with care.
Dark color and dry roasted flavor characteristic of Stouts and Porters
Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts.
| Origin | US |
| Yield | 55.0 % |
| Potential | 1.025 |
| Color | 500.0 SRM |
| Max in Batch | 10.0 % |
| Moisture | 6.0 % |
| Protein | 13.2 % |
| Coarse Fine Difference | 1.5 % |
| Diastatic Power | 0.0 % |
| Recommend Mash | FALSE |
| Notes | |
| Compare various malts with the Malts Chart | |
