Amber Malt
| Origin: United Kingdom |
Color: 22 SRM |
| Supplier: |
Must Mash: Yes |
| Type: Grain |
Add After Boil: No |
| Potential: 1.035 SG |
Diastatic Power: 20.0 Lin |
| Dry Yield: 75.0 % |
Max in Batch: 20.0 % |
| Coarse/Fine Diff: 1.5 % |
Protein: 10.0 % |
| Moisture: 2.8 % |
Notes
Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavor - so limit use. Low diastatic power so must be mashed with well modified malts. |