Crisp – Amber Malt – Also known as Biscuit Malt
Replacement for (based on EBC):
Weyermann Caraamber® (1:1), Simpsons Amber (1:1), Best Caramel Amber(1:1), Viking Caramel 50 (1:0.9)
55.0 – 75.0
Dry, biscuity, bready, slightly toasted, no residual sweetness.
Old ales, mild ales, brown ales, bitters, dark ales.
This is the palest malt made using a roasting technique. After conventional kilning, the malt is dry and pale in colour hence it is known as “white malt”. It is transferred to our Speciality Malt Plant and passes through the roasting column where the flavour is transformed through the application of heat. The temperatures used through the column determine the colour and flavour of the roasted malt.
Amber Malt is typified by a dry, toasted biscuit finish and can add an amber hue to the beer.
See product leaflet under the attachment tab,