Description
Slightly malty, sweet, with a subtle toasty note. Use as base malt or high percentage specialty malt. Typically used in Mild Ale, Brown Ale, Belgian Ale and Barley Wine. Slightly darker with a higher dextrin level than Pale Ale Malt. Lends a higher residual maltiness/ mouthfeel.
See the full specs here. Briess Item #5355 (Whole Kernel)
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