Roasted malt which, as its name suggests, gives to the beer a cookie flavour.
It does not contain enzymes, so it has to be mashed in combination with malts that have high diastatic power.
|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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