Chocolate Rye
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Briess caramel malts are produced in a roaster and not in a kiln. This allows for the application of higher temperatures to the green malt, resulting in the development of unique flavors, colors, and aromas. Color Range °L: 10 Target Color °L: 10 Moisture: 7% Extract FG Dry: 77 Organic: No Origin: North America Geography: Mid-West Maltste...
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Briess caramel malts are produced in a roaster and not in a kiln. This allows for the application of higher temperatures to the green malt, resulting in the development of unique flavors, colors, and aromas. Color Range °L: 120 Target Color °L: 120 Moisture: 3% Extract FG Dry: 75 Organic: No Origin: North America Geography: Mid-West Malts...
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Appalachian Wheat
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The intensive germination and mild kilning of Dingemans Aromatic will add a very strong malt aroma and a deep reddish color. Aromatic malt also improves flavor stability. This malt is rather low in diastatic power, therefore it can make up to 30% of the grist. Suggested usage: Trappist, Abbey, Amber beers, Ales, Bock beers Color °L 15.5-23.0 ...
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Dingemans Biscuit® is a toasted malt that provides a warm bread or biscuit flavor and aroma, as well as garnet-brown color. This malt is produced in the roasting drum and has no enzymes, so it must be mashed with malts that have high diastatic power. Color Range °L: 17.4 - 26.8Moisture: 4.5%Extract FG Dry: 75Max Usage Rate: 15%
