This malt is roasted at very high temperatures and for a long period.
Used in small quantities it makes the beer brown, while in greater quantities it makes the beer black with a strong and sharp roasted-burned-smoked flavour.
Moderation is recommended in using dark malts, that means not to exceed 100-200 g per 10 L in total.
If you want to brew a Guinness-like stout, then you can use more than 200 g.
|Ingredients||BARLEY; it may contain traces of SPELT, OAT, WHEAT, RYE|
|Preservation||Store in a cool dry place.|
|Maximum use per recipe %||5%|
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