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Revision as of 21:01, 23 August 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 | 140.0 - 155.0 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 | |
