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.
500L Use for Color and Burnt Coffee, Roasted flavor. Best in very small proportions.
10L A dark, malty base malt. Can be steeped but best in mash. Dominant flavor of Doppelbocks.
300L Adds light Coffee flavors. Neither as harsh, nor as dark as standard Roasted barley or Chocolate malt.