Kilned malt
Aromatic malt
An intense malt aroma, more perfumed than Munich, from a very high-kilned Belgian malt.
Colour
20 L
39 EBC
Potential extract
35 ppg
points per pound per gallon
One kilo gives
+10.5
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
10%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
5% transforms the nose of a dubbel. It is powerful and easy to overdo.
Belongs in
- Belgian Dubbel
- Belgian Dark Strong Ale
- Munich Dunkel
Recipes on this site that use it
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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