This malt has an unique and distinct aroma. It is characterized by the greatest possible aroma complexity and serves to intensify and to stabilize beer flavor and taste. The beer color is well rounded and receives a reddish shine.

Sensory: first nuances of roasted aromas, notes of roasted nuts, dark caramel and dried fruit.

Caramel malt for malt-forward and dark beer styles, typically for:

• Lager Beer; Dark Lager
• IPA; Brown IPA
• Amber Ale; Scottish Light, Heavy and Export, American Red Ale, Biére de Garde, Red Ale
• Brown Ale; Dark Mild, British Brown Ale, American Brown Ale, English Dark Mild Ale
• Porter; English Porter, Brown Porter, Robust Porter, Coconut Porter, Smoked Porter, American Porter, Imperial Porter
• Stout; Oatmeal Stout, American Stout, Russian Imperial Stout
• Strong Ale; Old Ale, American Strong Ale, Barley Wine

Recommended addition: up to 15%

Enzyme activity: none

Color:
350 – 450 EBC
132.4 – 170.1 Lovibond