Fermentable
CBW Traditional Dark DME — Briess
Briess
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Briess
- Origin
- United States
- Type
- extract
- Malt class
- non-buffering
- Color
- 30.0 °L (78.3 EBC)
- Extract, fine-grind dry basis
- 97.0 %
- Moisture
- 3.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 100 % of grist
- Needs mashing
- No — can be steeped
Description
The dry form of Traditional Dark: the same Munich, Caramel 60L and Black Malt blend as the liquid version, spray-dried to 97 % solids for roughly 44 points per pound. Delivers a dark, sweet, intensely malty extract base for Oktoberfest, bock and brown ale without a drop of liquid syrup.
Source
brewingwithbriess.com (PDF)