300-450 °L - Viking Malt - Strong burnt and smoky flavors. Harsh but less bitter than that of black malt or roasted barley. Used in dark beers like stouts and porters, mainly for its strong coloring ability.
Slightly more roasted character in doses 10% or more, than Weyermann carafa. I use it mainly in the 2-5% range, good coloring without roast. Over 10% gives a very pleasant roast for Stout/Porter. I can't say enough about Viking malt, great bargain and excellent quality.