This toasted malt will provide a “warm bread” or biscuit flavour and aroma and will lend a garnet-brown colour. This malt is also produced in the roasting drum and has no enzymes. So it must be mashed with malts having high diastatic power. A great malt to add complexity in specialty beers such as Belgian abbey-style ales, German bocks and brown ales.
Malt Type: Lightly-Kilned/Toasted Lovibond: 19-27 °L Extract: 75% min Moisture: 4.5% max Total Protein: 12.5% max Usage: Up to 15%
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