Malt Type: RoastedGrain Origin: North AmericaWort Color: 350 °Lovibond (932 EBC)Protein: Moisture: 5.5% max.Extract (dry): Diastatic Power: 0 °LintnerUsage: 10% max. Briess 2-Row Chocolate is a roasted malt made from 2-row barley. It has the flavor of rich, roasted coffee and cocoa and produces a brown color. It is typically used lightly and in darker beer styles like porters, stouts,...
Malt Type: AdjunctGrain Origin: North AmericaWort Color: 300 °Lovibond (800 EBC)Protein: Moisture: 5.0% max.Extract (dry): Diastatic Power: Usage: 7% max. Roasted, unmalted barley has a dry, coffee flavor with an intense bitterness and imparts deep brown color to wort that affects the foam color of the finished beer. The sharp flavor of roasted barley is characteristic of classic porters and...
Malt Type: RoastedGrain Origin: North AmericaWort Color: 500 °Lovibond (1330 EBC)Protein: Moisture: 6.0% max.Extract (dry): Diastatic Power: 0 °LintnerUsage: 10% max. Briess Black is a dark roasted malt made from 2-row barley. It has a dry, roasted flavor that is slightly sharp but surprisingly neutral. It imparts dark brown to black color to wort, but unlike roasted (unmalted) barley, Black...
Malt Type: RoastedGrain Origin: United KingdomWort Color: 425-475 °Lovibond (1132-1266EBC)Protein: Moisture: 3.5% max.Extract (dry): 71% min.Diastatic Power: 0°LintnerUsage: 10% max.
Crisp Chocolate malt is a roasted specialty malt. It adds dark brown color and rich chocolate and coffee flavors. It has a smokey flavor and some bitterness, but is much mellower than black malt. Excellent for dark ales, porters, and stouts.
Malt Type: RoastedGrain Origin: United KingdomWort Color: 200-250 °Lovibond (933-1200 EBC)Protein: Moisture: 3.5% max.Extract (dry): 71% min.Diastatic Power: Usage: 10% max. Crisp Pale Chocolate malt is a light-roasted specialty malt. Lighter in color and milder in taste than regular chocolate malt, Pale Chocolate has the nutty malt flavor of lighter toasted grains, but also some of the heavier flavor of darker...
Malt Type: RoastedGrain Origin: North AmericaWort Color: 500 °Lovibond (1330 EBC)Protein: Moisture: 6.0% max.Extract (dry): Diastatic Power: 0 °LintnerUsage: 10% max. Flavor and color characteristics: Bitterless Black Malt, subtle / smooth, no bitter astringent dry flavors or aftertaste, very delicate, clean flavor. Mild roasted malty flavor with dark brown to black tones. Blackprinz® Malt is produced from hulless barley. Blackprinz® Malt will contribute the...
Malt Type: Specialty / Roasted MaltGrain Origin: North AmericaWort Color: 550 °LovibondProtein: Moisture: 6.5% max.Extract (dry): Diastatic Power: Usage: 7% max. FLAVOR & COLOR CHARACTERISTICS Malt style: Bitterless Black Malt Flavor: Subtle, smooth, No bitter, astringent, dry flavors or aftertaste. Starts slightly sweet, Hints of roasted flavor, Finishes exceptionally clean. Midnight wheat is the smoothest source of black color of any malt available. Color: Dark brown to black tones...
Malt Type: RoastedGrain Origin: GermanyColor: 488-563 °Lovibond (1300-1500 EBC)Protein: Moisture: 3.8% max.Extract (dry): 65% min.Diastatic Power: 0 °LintnerUsage: 5% max.Weyermann® CARAFA® Type 3 is a dark-roasted specialty malt made from high-quality spring barley. It's carefully roasted to add an espresso-like bouquet, coffee and chocolate flavors, and a mild but noticable roasted aftertaste. It produces opaque beer with coffee-brown color. Weyermann®...
Malt Type: RoastedGrain Origin: ChileWort Color: 300-380 °Lovibond (800-1010 EBC)Protein: 12.5% max.Moisture: 5% max.Extract (dry): 65.0% min.Diastatic Power: 0 °LintnerUsage: 15% max. Patagonia Perla Negra 340L, or "Black Pearl 340L", is a Chilean, de-husked roasted malt that is lighter in color than most chocolate or black malts. The delicate roasting produces flavors of chocolate, coffee, and nuts. And because much...
Malt Type: RoastedGrain Origin: United KingdomWort Color: 60-70 °Lovibond (158-185 EBC)Protein: Moisture: 3.5% max.Extract (dry): 71% min.Diastatic Power: Usage: 10% max. Crisp Brown malt is roasted specialty malt. It has a strong, dark-toasted grain flavor, slightly nutty with a hint of bitter chocolate. Brown malt imparts dark amber to light brown hues. It is used in many older English ale...
