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 |