A German dark roasted malt, in between chocolate malt and black malt. It is roasted with the husk intact to develop more pronounced dry, roasted flavors. Used to intensify the color and dark roasty flavor and aroma of dark beers such as bock, doppelbock, alt, and schwartzbier, but works equally well in stouts, porters, and brown ales. Small amounts can be used for color adjustment in lighter colored beers with minimal flavor contribution. 413-450L

Click here to view the complete guide to beer grainsand quickly pick the perfect malts for your brew day.

Looking for per pound options? Click here.