This toasted malt will provide a ‚Äúwarm bread or biscuit flavor and aroma and will lend a garnet-brown color. This malt is also produced in the roasting drum and has no enzymes. So it must be mashed with malts having high diastatic power.
Rate:¬†Up to 15 %
Usage:¬†All special beers, Belgian Abbey beers, Ales, bockbeers¬†
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