Amber Malt

amber malt. (aem'-ber mohlt')

    Malt prepared from well-modified malt containing 3–4 percent moisture that is dried rapidly at high temperature, usually around 200 °F (93.3 °C), for fifteen to twenty minutes and then gradually to 280–300 °F (138–149 °C) for a long period during which time the embryo and some enzymes are killed, thus imparting a slightly toasted or biscuity flavor to beer.