Strong coffee flavour, darker brown colour.
Up to 10%
300-375° L
Use up to 5 % for increased foam, improved head retention and enhanced mouthfeel in any style of beer.
Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, resulting…
Produced from full steeping and germination with a higher kilning temperature to achieve color. Vienna malt can be used as a base malt to give…
