

This toasted malt will provide a “warm 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.
Suggested styles: Belgian Abbey beers, Ales, Bock
Maltster | Swaen |
Malt Style |
Specialty |
Flavor |
Biscuit, Bread |
Color |
Ruby, Brown |
Lovibond | 27-35° |
Fermentability | 79% |
PPG (Extract Potential) | 1.037 |
Diastatic Power (Lintner) | - |
Usage (% of total Grain Bill) | Up to 15% |
Manufacturer Information | Specifications |