New Products

Black Malt provides the Color and sharp Flavor found in Stouts and porters. Typical Color L: 0 Flavor contributions: Coffee intense bitter, Dry Malt Type: Roasted Grain origin: North America Wort Color: 0 ├Lovibond (1330 EBC) Pr

Bairds Black Malt (500-600°L) Produced by roasting kilned malt at temperatures up to 482°F this malt lends color and Flavor to Dark beers.

Black Malt 55# BlackSwaen

Malt Type: Roasted Grain origin: Europe Wort Color: 0 600 & Acirc; & deg;Lovibond ( 13 1600 EBC) Protein: 11.5 Moisture: 5.0% max. Extract (Dry) : 6 5% minch Diastatic Power: 0 & Acirc; & deg;Lintner Usage: 10% max. Ch & Atilde; & cent;teau Black is a

DeBittered Black MALT (Mout Roost 1400) Using an exclusive evaporative process DeBittered Black Malt will contribute the same color characteristics as Black malt with a less astringent Flavor. Flavor contributions: coffee less astringent (Mout Roost 1400) (500° - 600° L) Using an exclusive evaporative process Dingemans DeBittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.

DeBittered Black MALT (Mout Roost 1400) Using an exclusive evaporative process DeBittered Black Malt will contribute the same color characteristics as Black malt with a less astringent Flavor. Flavor contributions: coffee less astringent (Mout Roost 1400) (500° - 600° L) Using an exclusive evaporative process Dingemans DeBittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.

Fawcett Black Malt is Barley Malt that has been Roasted to the point of Carbonizing. This Malt provides intensely Dark Color and acrid ashy Roasted undertones to the Flavor of Beer http: www.fawcett Maltsters.co.uk specif.htm Stout and Dark

EBC: 1150-1400 Lovibond: 432-525 Usage: to 5% Moisture: 5.0 max % Total Nitrogen: 2.2 max % Extract% (dry basis): 72 min Soluble Nitrogen Ratio: N/A

Malt Viking Malt Black ( 55# Sack)