Malt grain with a characteristic flavour of chocolate and coffee, it is used in small quantities in Porter, Stout and some Bitter beers, because since its particularly dark colour it can contributes even in moderate quantities to a brown or very dark colour of the beer.
It is obtained by roasting malt with high nitrogen content, at 230°C.
|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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