Made from green two row malt. The malt is dried for about two hours until temperatures reach 212F (100C). It is then cured for about 20 minutes as temperatures rise to about 356F (180C), depending on the colour required. The resulting malt imparts a very bitter, burnt flavor to beer.
Moisture % Max: 4
Color °L: 50-70
Extract CG Dry Min: 77.0
Usage Rate: up to 20
Sold by the pound
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