Fermentable
Black Malt — Bairds
Bairds
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Bairds
- Origin
- United Kingdom
- Type
- roasted
- Malt class
- roasted
- Color
- 509.9 °L (1350.0 EBC)
- Extract, fine-grind dry basis
- 70.0 %
- Moisture
- 4.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 3 % of grist
- Needs mashing
- No — can be steeped
Description
The far end of the drum at 1200-1500 EBC, and Bairds are blunt about it: burnt coffee, burnt, acrid. Three percent is their ceiling and one usually does the coloring. Color is the only figure they publish, so extract and moisture here are class-typical for a black malt.