By wet roasted barley malt the sugar caramelizes and provides the beer with a reddish colour and a caramel flavour.
Malt prepared from fully modified sugar-rich barley that is lightly steeped, kiln-dried, re-steeped, and heat-dried again at temperatures of 150° to 170° Fahrenheit for one to two hours, thus converting the soluble starches within the grain into sugar as in mashing. The temperature is then increased to about 250° Fahrenheit. Caramel malt is available in pale (cara-pils) to dark colors and is used in small amounts (12 to 15 percent) to impart sweetness, aroma, and a coppery color to beer.
A sweet, coppery malt, caramel malt imparts both color and flavor to beer. Dried in a particular fashion, caramel malt has a high concentration of unfermentable sugars that sweeten the beer, contributing to head retention. Also known as crystal malt.
A sweet, reddish-brown malt. The high concentration of unfermentable sugars in caramel malt sweeten the beer and improve head retention.
Also known as crystal malt. A type of malt made by heating, that adds colour and flavour to beers.
A sweet, coppery-colored malt. Caramel or crystal malt imparts both color and flavor to beer. Caramel malt has a high concentration of unfermentable sugars that sweeten the beer and, contribute to head retention.
A sweet, coppery malt which imparts both color and flavor to beer. Gives a golden color and a nutlike flavor to beer. Used frequently in darker ales. Also called crystal malt.
