Unmalted barley roasted at high temperature to create a dry, coffee-like flavor. Imparts the sharp, acrid flavor characteristic of dry stouts.
Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley
Origin | US |
Yield | 55.0 % |
Potential | 1.025 |
Color | 500.0 SRM |
Max in Batch | 10.0 % |
Moisture | 5.0 % |
Protein | 13.2 % |
Coarse Fine Difference | 1.5 % |
Diastatic Power | 0.0 % |
Recommend Mash | FALSE |
Notes | |
Compare various malts with the Malts Chart |