Less sweet than light crystal, with stronger roasted taste.
HOW IT IS MADE
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar.
150–190 EBC. It gives a an amber to red hue in higher proportions. Rich in reducing sugars, it provides delicious caramel sweet flavours, additional body, and flavour stability. No enzymatic potential.
TYPICAL BEER STYLES
German-style Lagers, Ales, Pale Ales, IPA, Porters (for sweetness).
TYPICAL USAGE RATES
2-10% (as high as 20% to strong beers) addition to mash tun with base malts.