This is the palest malt made using a roasting technique. After conventional kilning, the malt is dry and pale in colour hence it is known as “white malt”. It is transferred to our Speciality Malt Plant
and passes through the roasting column where the flavour is transformed through the application of heat. The temperatures used through the column determine the colour and flavour of the roasted malt.

Note: Minimum quantity for crushed malt is 1Kg.

Order full bag of 25 Kg and save Rs 10/Kg


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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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