Sweet, biscuity and flavourful.
5-10%
2.3-3.8
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…
Brown malt is a darker form of pale malt and is typically used in brown ales as well as in porter and stout.
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…
