CHARACTERISTICS / APPLICATIONS Use as base malt or high percentage specialty malt Typical style inclusion would be Mild Ale, Brown Ale, Belgian Ale, and Barley Wine Slightly darker with a higher dextrin level than Pale Ale Malt Lends a higher residual maltiness / mouthfeel Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties
