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EBC: 40 60 Lovibond: 15 2 5 Usage: to 2 5% Moisture: 5. 5 7.0% Total Nitrogen: 10.5 12. 5% Extract% (Dry basis) : 70 7 4 Soluble Nitrogen Ratio: N/A

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EBC: 1200 Lovibond: 57 76 Usage: to 15% Moisture: 6.5 max. Total Nitrogen: Extract% (Dry basis) : 7 4 minch Soluble Nitrogen Ratio: Rye Malt that has been Roasted while still wet and Green (the typical process for any Crystal/Caramel Malt) . Adds a bre

Bairds Carastan (30 40 & deg;L) Malt is made through a process of stewing germiNated Malt followed by an extensive period of high deGree Roasting for varying periods of time. The result is a Pale Brown Colored Malt with a Caramel toffee like Flavor. L

Bairds Carastan (30 40 & deg;L) Malt is made through a process of stewing germiNated Malt followed by an extensive period of high deGree Roasting for varying periods of time. The result is a Pale Brown Colored Malt with a Caramel toffee like Flavor. L

Bairds Light Carastan ( 13 17 & Acirc; & deg;L) Produced in a similar fashion as Baird & acirc; & euro; & trade;s Carastan (see below) but the final Roasting is prolonged at a lower temperature to achieve a low target Color. L 3. 5 DP 130. Specially pr

Carastan Light 55# Baird 13 17L

Malt Type: Crystal/Caramel Grain origin: Germany Color: 42 53 °Lovibond ( 140 EBC) Protein: Moisture: 6.5 % max. Extract (Dry) : 68% minch Diastatic Power: 0 °Lintner Usage: 15% max. View Weyermann® Malt Aroma Wheel®   whol