Strong coffee flavour, darker brown colour.
Up to 10%
300-375° L
Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, resulting…
Acidulated Malt reduces the pH of the mash. This results in improves enzyme activity of the mash, greater yield and flavour stability as well as…
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
