Amber-Aromatic® MD

Colour EBC: 50

Colour °L: 19

Rate: Up to 30 %

Usage: Trappist, Abbey, Amber beers, Ales, Bock beers

We germinate our Amber - Aromatic® MD malt intensively and kiln it at higher temperatures, which means that many Maillard reactions occur during the production of these malts, which give the malt a strong malt aroma. This lends a red colour to the beer. Amber malt also significantly improves head retention. Amber/Aromatic MD has low enzymatic activity, hence this kilned malt can be used for up to 30% of the grain bill.