(New page: Category:Beer Category:Ingredients Category:Malt Category:Specialty Malt Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique fl...) |
m (added malt header) |
||
| Line 3: | Line 3: | ||
[[Category:Malt]] | [[Category:Malt]] | ||
[[Category:Specialty Malt]] | [[Category:Specialty Malt]] | ||
| + | {{maltHeader}} | ||
Extreme caramel aroma and flavored malt. | Extreme caramel aroma and flavored malt. | ||
Revision as of 18:34, 9 March 2007
Extreme caramel aroma and flavored malt.
Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.
| Origin | Belgium |
| Yield | 65.2% |
| Potential | 1.030 |
| Color | 180 SRM |
| Max in Batch | 10.0% |
| Moisture | 4.0% |
| Protein | 0.0% |
| Coarse Fine Difference | 1.5% |
| Diastatic Power | 0.0% |
| Recommend Mash | Yes |
| Notes | |
| Compare various malts with the Malts Chart | |
