Aromatic
(1959)
(Kiln 50)
Used in brown ales.
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Biscuit
(1960)
Imparts biscuit flavor and increased body.
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Cara 45
(1964)
(Cara 45)
Imparts caramel flavor and copper color.
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Cara 8
(1966)
(Cara 8)
Adds body, smoother mouth feel, and foam stability.
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Cara 20
(1968)
(Cara 20)
Used for Abbey ales.
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Chocolate
(1970)
(Mout Roost 900)
Adds aroma, deep red color and a nutty/roasted taste depending on amount used.
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Munich
(1972)
(Kiln 15)
Increases aroma, body and color.
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Pale Ale
(1974)
Fully modified. Good base for ales of all types.
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Pilsen
(1976)
(Kiln 3)
Well modified. Used for triples, whites and specialty ales.
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Special B
(1980)
Dark caramel color used for specialty beers.
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