The intensive germination and a mildly kilning will add a very strong malt aroma and a deep reddish color. Amber malt clearly improves flavor stability. The malt is rather low in diastatic power therefore it can only be used up to 30%.
Rate:¬†Up to 30 %
Usage:¬†Trappist, Abbey, Amber beers, Ales, Bock beers
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