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Astringent, bitter, burnt taste, with coffee and nutty flavours
HOW IT IS MADE
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Unmalted barley in a rotating roast drum is roasted to temperatures of up to 240°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.
1400 -1600 EBC. Provides colour to beer, depending on quantity added it can produce deep red hue or a rich dark black. Roast coffee flavour. No enzymatic potential. Full list of specs under Additional Information.
TYPICAL BEER STYLES
Ales, Porters and Stouts
TYPICAL USAGE RATES
5% addition to mash tun with base malt for ales, increase to 10% to achieve porter hues.