Weyermann · ® Carafa® Special type 3 1300-1500 EBC

Even darker than chocolate malt, 900 EBC. Used sparingly (max. 5 %) in brown ale, porters, dark abbey beers, etc. Made of branfree barley, this gives a softer flavour with less bitterness. Contains gluten. Roasted malts These dark-coloured malts are used in dark beers such as stout, dark abbey beers, etc. They give a nutty to roasted flavour to your beer depending on the amount used.The Malt Aroma Wheel®, a valuable brewery tool for developing and describing beer recipesThe worldwide trend towards ever more specialty beers with character, as well as the growing acceptance of these beers by consumers are the key forces behind the increasing use of specialty malts in the brew houses of large, midsize and small breweries. For this burgeoning market segment, Weyermann® offers the largest spectrum of malt varieties.The new trends in beer tastes make it the more important for brewers to have a standard vocabulary available with which to communicate the differentiated characteristics of the specialty malts they put into their mashes. To this end, Weyermann® has developed a new tool, the Malt Aroma Wheel®, which aids brewers in the selection and use of their specialty malts.The Malt Aroma Wheel® is a registered trademark of the Weyermann® malting Company of Bamberg, Germany.

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