Description
Use as base malt or high percentage specialty malt.
Typical style inclusion would be mild ale, brown ale, Belgian ale, and barley wine. Slightly darker with a higher dextrin level than pale ale malt and lends a higher residual maltiness/mouthfeel.
TYPICAL ANALYSIS:
- MOISTURE: MAX 3.5%
- COLOR: 5.3°L
- EXTRACT: 81%
- PROTEIN: 11.7%
FLAVOR & CHARACTER:
- RICH GOLDEN HUES
- SLIGHTLY MALTY SWEET
- SUBTLE TOAST