High degree of modification of both proteins and starches. Excellent friability. Low ß-glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown colour, maltiness, body, and mouthfeel to finished beer. Promotes flavour stability.
Typical Beer Style(s): Ale, Lager Pale Ale, European lagers, Oktoberfest, Marzen, Irish Red
Recommended Maximum Usage: Up to 10%
Possible Substitution(s): Honey Malt, Aromatic Malt, Victory Malt