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Caramel malt used to obtain full-bodied beers with a copper-red color. It improves the sealing of foam. Indicated in Oktoberfestbier, Bockbier and Dunkel lagers; in the Red Ales, Brown Ales and Amber.
Use per recipe: up to 5% in light beers; up to 20% in dark beers.
Color EBC
110-130