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