Description
A German dark roasted malt, similar to black malt. It is roasted with the husk intact to develop more pronounced dry, roasted flavors. Used to intensify the color and dark roasty flavor and aroma of dark beers such as bock, doppelbock, alt, and schwartzbier, but works equally well in stouts, porters, and brown ales. Small amounts can be used for color adjustment in lighter colored beers with minimal flavor contribution. 488-563°L
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