A classic recipe from Baird's original Greenwich roasting house in London. This classic slow matured malt produces sweet caramel and toffee flavors from traditional methods used in the 30's and 40's.
This premium crystal malt is made from the finest winter barley and malted in Wanderhaufen in their Witham maltings before being roasted in purpose built roasters.
The finished crystal malt produced is bursting with flavor and color that will produce a complex range of sweet caramel, toffee flavors and enhanced mouthfeel/linger in the final ales produced using this malt.
Moisture: 4.0% max
ASBC Extract: 78.0 min
Colour °ASBC: 70 – 80