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Features

  • Bairds Black Malt, sometimes loosely described as Roasted Malt, is used in the production of very dark beers. The flavour, as might be expected, is a more intense version of Chocolate malt and, because of its colour and flavour, needs to be used with care.
  • Roasting is similar to Chocolate malt but higher final temperatures in the region of 200°C are used. Again, because no saccharification stage is used, the flavours are due to pyrazines and pyrroles.
  • 500 - 600 L

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