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Bintani |
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Bitterless black malt that can be used in any recipe calling for debittered black malt. Contributes colour without bitter, astringent, dry flavours or aftertaste with the added benefit of smooth, roasted/chocolate/coffee flavours.
Use as part of all of base malt in wheat beers. Contributes light straw colour.
"Produced from malting quality rye. Carefully caramelized brown kernels lend a slightly aromatic, biscuit-like, smooth rye component and dark-brown colour to finished beer. Flavour: typical rye aroma; intense aroma of bread, coffee, dark chocolate, and dried fruits"
"Produced from malting quality rye. Carefully and evenly roasted rye malt. Enhances deep opacity, aroma, and creaminess of dark ales. Flavour: mild notes of coffee, chocolate, nuts and bread"
"Simpsons Malted Oats have large, thick husks which helps with run off. Once you crack it open, the creaminess of the oats releases a silky smoothness which imparts a sumptuous velvety texture to your beer. This fullness allows it to take as many hops as you can throw at it for a juice bomb, providing balance. In more traditional usage, Malted Oats provide the... Read More
"Apple Wood offers a pronounced smoked, apple wood flavour that is sweet and smooth. It has a light, fruity, slightly sweet aroma and can be used in a variety of beer styles to develop complexity or rich, robust smoky flavour. "
"Produce a beer with a mild, less malty flavour and body than an all-malt beer. Can be added directly to the mash. Do not mill."
"Produced using cherry wood. Use in a variety of beer styles to develop subtle background flavour, complexity or rich, robust smoky flavour."
"Produced using mesquite wood. Use in a variety of beer styles to develop complexity or rich, robust smoky flavour."
"A uniquely-Briess specialty malt, Rye Malt isn't just for rye beer styles. Try adding Rye Malt to light and medium coloured and flavoured beers for complexity."
"Rolled Oats are traditionally dehulled oat groats, that have been steamed to denature the enzymes and rolled into flat flakes under heavy rollers."
"Rolled Rye is traditionally dehulled rye, that has been steamed and rolled into flat flakes under heavy rollers."
"Rolled Spelt is traditionally dehulled spelt grains, that have been steamed and rolled into flat flakes under heavy rollers."
"Rolled Triticale is traditionally cleaned triticale grains, that have been steamed and rolled into flat flakes under heavy rollers."
"Rolled Wheat is traditionally cleaned wheat, that has been steamed and rolled into flat flakes under heavy rollers. Use up to 5% for increased foam, improved head retention and enhanced mouthfeel in any beer style. "
"Rolled Barley is traditionally dehulled barley grains, that have been steamed and rolled into flat flakes under heavy rollers."
"Rice flakes are derived from brown grains of rice, that have been rolled into flat flakes under heavy rollers."
"Free flowing medium yellow course grit with a characteristic clean, sweet aroma and taste."
A filtering aid that improves the speed of vorlauf and lautering giving you a decreased likelihood of a stuck mash.
