ASBC
METHODS OF ANALYSIS

ASBC Methods of Analysis - Malt-9: High-Dried, Caramel, and Black Malts

ASBC Methods of Analysis

Malt

Malt-9
High-Dried, Caramel, and Black Malts

VIEW METHOD

Summary
Caramel, high-dried, and black malts are used in brewing primarily for production of beer with a somewhat darker color than “normal” and that may have a distinctive flavor. This method determines extract in caramel and high-dried malts and moisture and color in all three products.