Caramel malt grain, depending on the quantities used, it gives to the beer a colour from amber to copper to light brown.
It is obtained by wetting it when it is not yet dehydrated, keeping it at 65°C and maintaining this temperature until reaching the conversion of starches into sugars.
Then grains are dehydrated at about 250°C: in this way 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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