Sensory: first nuances of roasted aromas, notes of roasted nuts, dark caramel and dried fruit.
Caramel malt for malt-forward and dark beer styles, typically for:
- Lager Beer; Dark Lager
- IPA; Brown IPA
- Amber Ale; Scottish Light, Heavy and Export, American Red Ale, Biére de Garde, Red Ale
- Brown Ale; Dark Mild, British Brown Ale, American Brown Ale, English Dark Mild Ale
- Porter; English Porter, Brown Porter, Robust Porter, Coconut Porter, Smoked Porter, American Porter, Imperial Porter
- Stout; Oatmeal Stout, American Stout, Russian Imperial Stout
- Strong Ale; Old Ale, American Strong Ale, Barley Wine
Recommended addition: up to 15%
Enzyme activity: none
Color:
350 – 450 EBC
132.4 – 170.1 Lovibond