Amber - Aromatic MD

Colour

40–60 EBC

Extract (fine grind, dry basis)

≥ 79 %

Maximum share of the grist

30 %

Max. moisture

≤ 4.5 %

Protein

≤ 12 %

Very strong malty

Dingemans · Flavour and use

We germinate our Amber - Aromatic MD malt intensively and kiln it at higher temperatures, which means that many Maillard reactions occur during the production of these malts, which give the malt a strong malt aroma. This lends a red colour to the beer. Amber malt also significantly improves head retention. Amber/Aromatic MD has low enzymatic activity, hence this kilned malt can be used for up to 30% of the grain bill.

Dingemans · Maltster's description

According to the maltsters' substitution charts, 1 kg of Amber - Aromatic MD equals:

• Maltster's page
• Specification (PDF)
• Dingemans · Belgium