A dry mild coffee flavour, amber colour.
Up to 20%
32-43° L
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…
50/60L Hugh Baird – Will provide a nice reddish color with a nice caramel sweetness.
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…
