HOW IT IS MADE
We produce this malt in our sister plant at Knapton, North Yorkshire in the UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar.
TYPICAL PROFILE
145–175 EBC. This malt provides flavour and colour to beer. It gives a an amber to red hue in higher proportions. Rich in reducing sugars, it provides delicious caramel sweet flavours, additional body, and flavour stability. No enzymatic potential.
TYPICAL BEER STYLES
German-style Lagers, Ales, Pale Ales, IPA, Porters (for sweetness).
TYPICAL USAGE RATES
2-10% (as high as 20% to strong beers) addition to mash tun with base malts.
