HOW IT IS MADE
We produce this malt in our sister plant at Knapton, North Yorkshire in the UK. Unmalted barley in a rotating roast drum is roasted to temperatures of up to 240°C. Water is used to use of water to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.
TYPICAL PROFILE
1200 -1550 EBC. Provides colour to beer, depending on quantity added it can produce deep red hue or a rich dark black. Roast coffee flavour. No enzymatic potential.
TYPICAL BEER STYLES
Ales, Porters and Stouts
TYPICAL USAGE RATES
5% addition to mash tun with base malt for ales, increase to 10% to achieve porter hues.
