Amber Malt is typified by a dry, toasted biscuit finish and can add an amber hue to the beer.
Typical Analysis –
Parameter | IoB | EBC | ASBC |
---|---|---|---|
Moisture | 2.0% max. | 2.0% max. | 2.0% max. |
Extract | 275 L°/kg | 73.0% | 73.0% |
Colour | 55-75 EBC | 60-85 EBC | 23-85 °L |
Beer styles – Old ales, mild ales, brown ales, bitters, dark ales
Usage rate – Up to 5%
Tasting Notes – Dry, Biscuit, Bready, Slightly toasted, No residual sweetness
Recipe – Crisp Amber Ale (See page 109 in the Catalog below)
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