The malt is manufactured by roasting kilned malt – a Lager malt of good modification is best – progressively raising the temperature of the malt from ambient to 150/160°C. Because there is no saccharification stage the non-enzymic browning reactions follow a different pattern, and the end products are nitrogen containing heterocycles of the pyrrole and pyrazine type, the pyrazines being mainly responsible for the bitterness.
|Moisture||4.5% max||4.5% max||4.5% max|
|Extract (0.7/0.2mm), dry||275Ldk min||77.0% min||77.0% min|
|Colour (EBC/SRM Units)||100 - 120||110 - 130||50 - 70|
|Total Nitrogen / Protein, dry||1.75% max||1.75% max||11.0 % max|