Richly roasted to bring a smooth espresso creaminess to your dark beers with a touch of rye spiciness. Beautiful in a porter or oatmeal stout where the coffee spice character is particularly well matched with the roast malts. Adds a further level of complexity to Vienna Malt in a Dunkel, or even something a little uncommon to a mild or English brown. Use: Enhance aroma and flavour characters without imparting bitterness or astringency. Rate: Up to 1-5% Typical Colour EBC 500
