Amber
is the lowest coloured of the roasted malts and imparts a toasty, biscuity
maltiness to bitter, ales, milds, porters and stouts, good for depth of flavour
without too much intensity. It has no diastatic power and should only be used
up to 15% of the grist.
Characteristics: Dry, mild coffee flavour, amber colour.
Applications: Adjunct for amber ales, bitters,
porters and other dark beers
|
Parameter
|
Unit
|
Min
|
Max
|
|
EBC Colour
|
EBC
|
110
|
140
|
|
Extract Coarse
|
|
|
> 70.0
|
|
Moisture
|
%
|
|
< 4,5
|
|
Total Protein
|
%
|
|
< 11.6
|
|
Kolbach Index
|
%
|
|
|
|
Friability
|
%
|
|
|
|
Homogeniaty
|
%
|
|
|