Malt grain, which gives to the beer a caramel taste and a colour from amber to light brown depending on the quantities used.
Production technique: the malt is wet when it is not yet dehydrated, it is kept at 65°C and this temperature is maintained until reaching the conversion of starches into sugars; then the malt is dehydrated at about 250°C, so that a part of sugars becomes caramel and aquires a light red colour.
It is used in many Ales and Milds up to 5-20% of the total malt weight.
|Ingredients||BARLEY; it may contain traces of SPELT, OAT, WHEAT, RYE|
|Preservation||Store in a cool dry place.|
|Maximum use per recipe %||20%|
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