Pauls Malt Angry Angler – Roasted Barley Malt
Astringent, bitter, burnt taste, with coffee and nutty flavours.
How it’s made: We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Unmalted barley in a rotating roast drum is roasted to temperatures of up to 240°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.
Profile: 1400 -1600 EBC. Provides colour to beer, depending on quantity added it can produce deep red hue or a rich dark black. Roast coffee flavour. No enzymatic potential.
Beer Styles: Ales, Porters and Stouts.
Typical Usage Rate: 5% addition to mash tun with base malt for ales, increase to 10% to achieve porter hues.
Pauls Malt Tech Specs IOB
