Strong coffee flavour, darker brown colour.
Up to 10%
300-375° L
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…
Produced from full steeping and germination with a higher kilning temperature to achieve color. Vienna malt can be used as a base malt to give…
A dry mild coffee flavour, amber colour.
