Fermentable
Brown Malt — Bairds
Bairds
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Bairds
- Origin
- United Kingdom
- Type
- kilned-toasted
- Malt class
- munich-vienna
- Color
- 45.7 °L (120.0 EBC)
- Extract, fine-grind dry basis
- 77.0 %
- Moisture
- 4.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 5 % of grist
- Needs mashing
- No — can be steeped
Description
A step past amber at 110-130 EBC into a dry, mild coffee note, and the malt an English porter is historically built around. It carries no enzyme, so mash it against a base malt; Bairds stop at 5 %.