Roasted Barley Malt Crisp Recipe Grains

Malt Type: Adjunct
Grain Origin: United Kingdom
Wort Color: 700-800 °Lovibond (1865-2135 EBC)
Protein:
Moisture: 3.5% max.
Extract (dry): 68% min.
Diastatic Power: 0°Lintner
Usage: 10% max.
Crisp Roasted Barley is a roasted, unmalted grain. It imparts dark brown color to the body and head of the beer. It has a distinctive roasted flavor and bitterness not found in similarly roasted, malted grain. Its unique ‘bite’ is a classic element in most stouts, and some nut brown, amber, and Scotch ales. Use moderately or heavily in stouts, or lightly in bitters and other dark beers.