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No.14 Bottle 350ml capacity - takes Size 3 accessories.Height:110mm...
Adjuncts
Cara malt is the lightest of a family of grains that are partially mashed during the kilning process. This allows the sugars in the grain to escape and caramelize. It adds a sweet, toffee-like flavour a rich amber colour. Use in almost any Pale ale. (Max 20%)
A very dark grain. Adds rich coffee flavour to your beer and extreme black colour. Use sparingly in only the darkest of beers as excess can add a tar-like flavour. (Max 10%)
Crystal malt is the medium ebc child of a family of grains that are partially mashed during the kilning process. This allows the sugars in the grain to escape and caramelize. It adds a sweet, toffee-like flavour a rich amber colour. Use in almost any Pale ale. (Max 20%)
A dark kilned grain. Adds a slightly toasty, coffee and vanilla flavour. Use in any dark beer and some red ales. (Max 15%)
Flavour & colour producing grain. Starches are already converted into crystalized sugars & colour results from partially roasting the grain. No "mashing" required
Think of Munich malt turned up to the extreme. Has very high, almost overpowering, malty flavours and light-medium dark colour. If you want to add a lot of flavour with a small grain bill, use this grain. When mashing, keep in mind this malt has no enzymes. (Max 30%)
Dark Crystal malt is the darkest of a family of grains that are partially mashed during the kilning process. This allows the sugars in the grain to escape and caramelize. It adds a sweet, toffee-like flavour a rich amber colour. Use in almost any Pale ale. (Max 20%)
Ingredient for providing the essential peat flavour in whisky production. Heavy/medium or light peating levels. (Max 10%)