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Irish Stout Malt is characterized by plump, round kernels with very low protein and high extract. Low kilning temperatures mean a very pale wort with high enzyme levels. While usually used in Irish stouts, it is at home in any style calling for an English-type pale malt. This malt tendency to be very pale and very high in enzymes means it is well suited to adjunct-laden worts, such as the classic dry Irish stout grist.