Features:
Belgian amber caramel malt. Germination at high temperature, followed by roasting in a drum.

Characteristics:
This malt gives a reddish hue to beers and hints of caramel, toffee and bread. It intensifies the beer’s body. This malt also promotes head formation and retention

Usage:
Suitable for ale and lager style of beers: red, amber or brown, but also Bock Beers and Dunkel Beers. Up to 20% of the mash bill.

EBC: 60 – 80