| Malt Type: | Adjunct |
|---|---|
| Grain Origin: | United Kingdom |
| Wort Color: | 550 - 560 °Lovibond (1865-2135 EBC) |
| Protein: | |
| Moisture: | 3.5% max. |
| Extract (dry): | 68% min. |
| Diastatic Power: | 0°Lintner |
| Usage: | 10% max. |
Crisp Roasted Barley is a roasted, unmalted grain. It imparts dark brown color to the body and head of the beer. It has a distinctive roasted flavor and bitterness not found in similarly roasted, malted grain. Its unique 'bite' is a classic element in most stouts, and some nut brown, amber, and Scotch ales. Use moderately or heavily in stouts, or lightly in bitters and other dark beers.
