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| Property | Value |
|---|---|
| Potential SG | 1.036 |
| Color (EBC) | 3.9 |
| Color (Lovibond) | 2°L |
| Max share in recipe | 10% |
| Type | Adjunct |
Unmalted barley heated to gelatinize starch. Adds creaminess, body, and aids head retention. Must be mashed with enzymatic base malt. Common in stouts and porters.