500L Use for Color and Burnt Coffee, Roasted flavor. Best in very small proportions.
500L The dominate flavor of Dry Stouts. Adds roastiness and an acrid, dry flavor. Lowers mash PH.
500 – 700L Not malted, but roasted slower and at a high temperature, then quenched with water. Lends a deep red to brown color and a sharp, bitter, dry, coffee flavor to Stouts and dark beers.
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.