Richly roasted to bring a smooth espresso creaminess to your dark beers with a touch of rye spiciness. Beautiful in a porter or oatmeal stout where the coffee spice character is particularly well matched with the roast malts. Adds a further level of complexity to Vienna in a Dunkel or even something a little uncommon to a mild or English brown.
Use 1-5% to enhance aroma and flavour characters without imparting bitterness or astringency. Please use the malt as fresh as possible and see our suggested recipe for a simple but surprisingly complex NZ Dunkel.
Character: Richly roasted, smooth espresso
Extract – Fine Dry min%: 74
Wort Colour: 350-800