Fermentable
Brown Malt — Crisp
Crisp
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Crisp
- Origin
- United Kingdom
- Type
- roasted
- Malt class
- roasted
- Color
- 51.0 °L (134.0 EBC)
- Extract, fine-grind dry basis
- 72.8 %
- Moisture
- 2.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 5 % of grist
- Needs mashing
- No — can be steeped
Description
Dry, husky and distinctly non-sweet, brown malt sits between crystal and chocolate and tastes of toast rather than cocoa. It is the malt that makes a London porter read as a porter; Crisp stop at five percent, which is the whole of the usual working range for it.