Brown Malt, Crisp, Recipe Grains

Malt Type: Roasted
Grain Origin: United Kingdom
Wort Color: 60-70 °Lovibond (158-185 EBC)
Protein:
Moisture: 3.5% max.
Extract (dry): 71% min.
Diastatic Power:
Usage: 10% max.

Crisp Brown malt is roasted specialty malt. It has a strong, dark-toasted grain flavor, slightly nutty with a hint of bitter chocolate. Brown malt imparts dark amber to light brown hues. It is used in many older English ale styles, and is an essential ingredient for traditional porters.

These grains can be weighed to your specifications. Crush is optional, but include in the price.