A German dark roasted malt, similar to chocolate malt. It is roasted with the husk intact to develop more pronounced dry, roasted flavors. Used in combination with other beer ingredients 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. 300-375°L

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