Fermentable
Bakers Cocoa — Murphy & Rude Malting
Murphy & Rude Malting
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Murphy & Rude Malting
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 425.0 °L (1125.1 EBC)
- Extract, fine-grind dry basis
- 69.0 %
- Moisture
- 4.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 10 % of grist
- Needs mashing
- No — can be steeped
Description
The dark chocolate of the range: smooth and mildly burnt without turning acrid, over a roasted cocoa underbelly. Stout and porter color that will not bite.