This toasted malt will provide a “warm bread or biscuit flavor and aroma and will lend a garnet-brown color. This malt is also produced in the roasting drum and has no enzymes. So it must be mashed with malts having high diastatic power.
Roasted malts
Biscuit® MD™
Colour EBC:
50-70
Colour °L:
19-27
Rate:
Up to 15 %
Usage:
All special beers, Belgian Abbey beers, Ales, bockbeers
BISQUIT 50 MD.pdf
Mroost 900 MD™ (Chocolate)
Colour EBC:
900
Colour °L:
340
Rate:
between 1- 5%
Usage:
Dark special beers, Double Abbey beer, Stout, Dark Ales, bock beers
This roasted malt is roasted at high temperatures and afterwards rapidly cooled when the desired color is achieved. Of course this malt gives the beer a darker aroma and beer color. Due to our unique production methods our roasted malts are less astringent.
MROOST 900 MD.pdf
Mroost 1400 MD™ (De-Bittered Black)
Colour EBC:
1400
Colour °L:
530
Rate:
between 1- 5%
Usage:
Dark special beers, Stout, Dark Ales, bock beers
This roasted malt is roasted at high temperature and afterwards rapidly cooled when the desired color is achieved. Of course this malt gives the beer a darker aroma and beer color. The malt gives an smoky/burnt flavor to dark beers. Due to our unique production methods our roasted malts are less astringent.
MROOST 1400 MD.pdf
Pealed roasted barley MD™
Colour EBC:
1200
Colour °L:
453
Rate:
between 1- 5%
Usage:
Dark special beers, Stout, Dark Ales, bock beers
This roasted pealed barley is roasted at high temperatures and afterwards rapidly cooled when the desired color is achieved. Of course this barley gives the beer a darker aroma and beer color. The barley gives an smoky/burnt flavor to dark beers. Because we are using pealed barley the undesired astringent flavor from the husk of the barley disappears!
PEALED ROASTED BARLEY MD.pdf
Toasted wheat MD™
Colour EBC:
30
Colour °L:
12
Rate:
between 1- 5%
Usage:
Dark special beers, Stout, Dark Ales, bock beers
This toasted wheat malt is slightly toasted. Therefore it has a bread-like, nutty flavor.
WHEAT_MD.pdf
