Roasted for longer to develop a more toffee like aroma and flavour, good for red/brown/ruby bitters and ales where it will add flavour complexity and punch through bitterness more than the light crystal.
Suggested usage levels : up to 20%
|Manufacturer||Crisp Malting Group|
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Crisp Malting Groups story started 1870 when Frederick and his brother George Smith owned a grain mill and 288 acres in Little Ryburgh. They expanded by purchasing land in East Dereham and Wells before deciding to enter into malting. They set up a Malthouse in Dereham.