Fermentable
Special Roast Malt — Briess
Briess
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Briess
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 40.0 °L (105.2 EBC)
- Extract, fine-grind dry basis
- 72.0 %
- Moisture
- 2.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 10 % of grist
- Needs mashing
- No — can be steeped
Description
Drum roasted to a tangy, sourdough-crust flavor that no kilned malt quite reaches — biscuit with a sharp edge behind it. Five to ten percent is where it belongs, in brown ales, porters and ESBs that want an older, breadier character than crystal malt gives.
Source
brewingwithbriess.com (PDF)