Medium to medium-high. Malt sweetness, chocolate and caramel should contribute to the aroma and should dominate the ﬂavor proﬁle. Roast ﬂavor may be perceived. Low to medium-low roasted malt-derived bitterness should be present.
Perceived Hop Aroma and Flavor:
Should not be perceived
Fruity-estery ﬂavors, if present, are low. Diacetyl should not be perceived.
Full-bodied. Body can be increased with the addition of milk sugar (lactose).