The Hoppy Brewer | 328 N Main Ave. Gresham, Oregon

50 – 70L  This brown/amber malt has a light, dry, biscuit flavor and is produced by roasting a kilned pale malt at high temperatures.  Traditionally used to produce Bitters & Mild Ales and sweet Stouts.

450-550L  Malted and roasted similarly to Brown malt but at higher final temperatures.  This malt provides a rich dark color and roasted, sharp, burnt or astringent flavors, and intense chocolate and coffee notes.

1.3 – 2.3L  Use in light beer or Pilsner style to improve head retention and body.

30L

Briess 120L Crystal Malt

500L  The dominate flavor of Dry Stouts. Adds roastiness and an acrid, dry flavor. Lowers mash PH.

500L  Use for Color and Burnt Coffee, Roasted flavor.  Best in very small proportions.