Crystal and Cara malts are roasted straight after germination. This stews the starchy endosperm of the grain and creates a layer of caramelisation and browning. Sweet, toffee and caramel flavours can be developed, as well as red hues of colour to your brew.
The Cara malts are lower in colour and have longer chain sugars, whereas the crystals give increasingly darker colours and caramel and toffee flavours.
Crisp Caramalt is very useful for imparting body and a slight malty sweetness to blonde beers due to its low colour and longer chain, dextrin sugars.
Malt Specification
| Parameter |
Unit |
Min |
Max |
| Moisture |
% |
|
6 |
| Extract |
% |
|
|
| Color |
EBC |
25 |
35 |
| Total Nitrogen |
% |
|
|
| Soluble Nitrogen Ratio |
% |
|
|
| Diastatic Power |
°WK |
|
|