Traditional melanoidin-style malt applications with a complex flavor profile from light honey to more intense malt flavors
Wide variety of beer styles from light lagers and ales to malt- forward beers like dark lagers, reds & Scottish ales
Recommended Usage Rates
1-5% in light beers for subtle honey and bread flavors
5-10% in dark lagers & amber ales for complex honey &
graham cracker flavors
10-20% in dark lagers & ales for prominent, warming bakery
flavors such as biscuit, toffee & brown sugar
Malt Style: Base malt Flavor: Clean, sweet, mild malty Color: Contributes light straw colorGives a smoother, less grainy flavor. Basic malt for all beer and ale styles. Typical Color L:...
Gives a malty flavor not obtained with raw wheat. Provides a deep golden to brown color. Typical Color L: 2.5 Flavor contributions: sweet, malty, wheat and floury.
The chocolate flavor is very complementary when used in higher percentages in Porters, Stouts, Brown Ales, Dunkels and other dark beers. Malt Style: Chocolate Malt. Flavor: Rich roasted coffee, cocoa....
Very unique dextrine-style malt adds body, foam retention and beer stability without influencing color or aroma. Use up to 5% for increased body, foam retention, and beer stability in any...