Amber malt is made from ale malt. It provides a warm, pleasant, biscuit-like flavour with slight coffee undertones. A common addition to Scottish ales, it also is a popular steeper for both pale and brown ales. This malt has no diastatic power. Typical Beer Style(s): Brown Ale, Pale Ale, Red Ale, Scottish Ales Recommended Maximum Usage: Up to 10% Possible Substitution(s): Melanoidin, Victory, Biscuit Malt, Aromatic For similar colour: Crystal Malt: Particularly Crystal 20 or 30L, these malts offer an amber to reddish hue, but lack the biscuit character of Amber Malt For biscuit character: Biscuit Malt: This is the most direct substitute, replicating the toasty, slightly bready notes of Amber Malt. However, it contributes minimal colour. Balancing color and biscuit character: Aromatic Malt: This malt offers a balance of biscuit-like flavours and some caramel sweetness, coming closer to the overall profile of Amber Malt. Caraaroma: This malt provides a similar amber colour with a touch of sweetness, but with less biscuit character than Amber Malt [2]. Combining options: You can experiment with combining biscuit malt with either Caraaroma or Crystal Malt to achieve a colour and sweetness profile closer to Amber Malt
