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 Crystal 400 is the most intensely flavoured and coloured of our crystal malts, we move into a different arena on aroma with roasted/sweet coffee appearing and a slight burnt caramel note, good for full flavoured dark brown and ruby ales, stouts and porters
Malt Specification
| Parameter |
Unit |
Min |
Max |
| Moisture |
% |
|
3,5 |
| Extract |
% |
|
|
| Color |
EBC |
420 |
480 |
| Total Nitrogen |
% |
|
|
| Soluble Nitrogen Ratio |
% |
|
|
| Diastatic Power |
°WK |
|
|