Description
16 – 23 °L – Weyermann® – For any beer in which a reddish color is desired, such as Scotch Ales, Browns, and Bocks. It also provides a full body and a nice, malty aroma to the beer.
For a deep red beer, we recommend a combination of Carared® with Melanoidin malt.
Sensory: malty-sweet with notes of caramel, honey and pastry.
Caramel malt for reddish beer styles, typically:
- Amber Lager; Vienna Lager, Franconian Rotbier
- Bock; Helles Bock
- Pale Ale; American Pale Ale
- IPA; Red IPA, Double IPA
- Amber Ale; Ordinary Bitter, Scottish Light, Irish Red Ale, American Red Ale, English Pale Mild Ale
- Brown Ale; Dark Mild, London Brown Ale
- Strong Ale; Imperial Red Ale
- Porter; Baltic Porter
- Wheat Beer; Weissbier, Smoked Wheat beer, Bernsteinfarbenes Weissbier
- Sour Ale; Flanders Red Ale
Recommended addition: up to 25%
Enzyme activity: none
More grains are available in our shop under all brewing grains
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