Fermentable
Caramel Rye — Bear Branch Malt
Bear Branch Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Bear Branch Malt
- Origin
- United States
- Type
- crystal-caramel
- Malt class
- crystal
- Color
- 45.0 °L (118.1 EBC)
- Extract, fine-grind dry basis
- 73.0 %
- Moisture
- 5.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 10 % of grist
- Needs mashing
- No — can be steeped
Description
Rye taken to caramel at 40–50 SRM: sweet caramel, dried fruit and toasted pie crust with the grain’s spice underneath. Five to ten percent in rye porters, ambers and brown ales. Extract is class-typical.