Brown malt has a higher colour than Amber malt with a delicious coffee depth while still retaining some of the residual dryness. With an intoxicating dark chestnut colour, it is ideal for stouts and porters.Moisture: 4.5% maxExtract (0.7/0.2mm), dry: 275 LDK minColour (EBC/SRM Units): 100 – 120 °EBCTotal Nitrogen/Protein, dry: <1.75% max