This kilned malt is from Mouterij Dingeman. The intensive germination and a mildly kilning will add a very stron malt aroma and a deep reddish color. Amber malt clearly improves flavor stability. The malt is rather low in diastatic power therefore it can only be used up to 30%. We recommend usage in Trappist-style ales, Abbey, Amber beers, Ales, Bock Beers.