Page 38 - Voyager Product Guide

BISCUIT biscuit

Moisture (max) % Extract - Fine dry Colour EBC
3 >78 25-40

We delicately roast our ale malt at very low temperatures for extended
periods of time to produce a lighter style semi sweet, golden, lightly
toasted biscuit malt. Use generously in lighter style pale ales, summer
ales and English bitters to add depth and complexity without added
cloyness.
AMBER amber

Moisture (max) % Extract - Fine dry Colour EBC
3 >75 50-70
Our amber malt has an upfront yet pleasant, strong biscuit, burnt
toast and subtle coffee profile. Gently roasted over several hours and
finished off with a good dose of steam, this intense malt should be used
sparingly in the full range of English ales, especially mild ales, bitters
and porters to add a classic full flavoured, well rounded, dry finish.

CHOCOLATE
chocolate

Moisture (max) % Extract - Fine dry Colour EBC
3 >75 900-1200

A delicious lighter style chocolate malt that imparts a slight
sweetness, smooth bitterness and classic cocoa, latte, iced coffee,
caramel and burnt toast characteristics.

ROAST BARLEY
ROAST barley

Moisture (max) % Extract - Fine dry Colour EBC
3 >70 1000-1300

Made by intensely roasting raw unmalted barley, our roast barley
malt adds the classic dry, bitter and strong coffee characteristics to Voyager Craft Malt Laboratory Taps-Whitton NSW
traditional stouts and porters.

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