HOW IT IS MADE
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar.
270 -350 EBC. The Shell Shocket imparts a deep ruby brown hue. Rich in reducing sugars, it provides a heavy dark caramel taste, additional body, and flavour stability. Subtle notes of burnt sugar and raisin can be detected. No enzymatic potential. Full list of specs under Additional Information.
TYPICAL BEER STYLES
Red Ales, Porters (for sweetness), Stouts, Belgian Abbey and Trappist Ales, Dubbels.
TYPICAL USAGE RATES
2-10% (as high as 20% to strong beers) addition to mash tun with base malts.