Beer Making
Caramel malt have undergone a special stewing process during malting resulting in a crystalline sugar structure inside the grain's hull. These grains give a sweet, caramel flavour to the finished beer and can almost always be used as steeping grains by extract brewers.
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Crystal Malt
from £1.50
Taking undried (green) high nitrogen malted barley direct from the malting process, just before kilning, raising it to mash temperature and then holding this until conversion is complete makes Crystal malt, a British invention.
It is then kilned at about 250C which caramelises the malt as it dries leaving it a golden red colour. This imparts a distinctive coppery hue, and a nutty caramel flavour. Crystal malt contains a high proportion of dextrins. This gives both body and a degree of sweetness that will perfectly balance the high hop levels traditionally found in British beers.
They contain no enzymes.
United Kingdom
Colour 80-140 EBC Maximum Percentage 20%
