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Amber Malt

This material has a light, biscuity dry flavour and can be used to produce some Bitter and Mild Ales and sweet Stouts in the UK, as well as the traditional London Porters that have come back into favour recently. The flavour is quite intense and caution in the use of this material is required.

 

Description

The material is manufactured by roasting kilned malt – a Lager malt of good modification is best – progressively raising the temperature of the material from ambient to 150/160°C. Because there is no saccharification stage the non-enzymic browning reactions follow a different pattern, and the end products are nitrogen containing heterocycles of the pyrrole and pyrazine type, the pyrazines being mainly responsible for the bitterness.

Parameter IOB EBC ASBC
Colour Range 80 – 100 85 – 105 45 – 60

 

Additional information

Brand

Product

All Malts

Country of origin

UK

Type

Caramel Malts

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