Amber Malt

Origin: United Kingdom Color: 22 SRM
Supplier: Must Mash: Yes
Type: Grain Add After Boil: No
Potential: 1.035 SG Diastatic Power: 20.0 Lin
Dry Yield: 75.0 % Max in Batch: 20.0 %
Coarse/Fine Diff: 1.5 % Protein: 10.0 %
Moisture: 2.8 %

Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavor - so limit use. Low diastatic power so must be mashed with well modified malts.