Not malted, but roasted slower and at a high temperature, then quenched with water. Lends a deep red to brown color and a sharp, bitter, dry, coffee flavor to Stouts and dark beers..
|Malt Type: ||Adjunct |
|Grain Origin: ||United Kingdom |
|Wort Color: ||500 - 600 ºLovibond (800 EBC) |
|Moisture: ||3.0% max. |
|Usage: ||7% max. |