- Drum roasted crystallized biscuit-style malt
- Improves foam and viscosity
- 1 lb bag
- 50 Lovibond
- Usage: 5-10%
- Excellent in IPA, ESB, Amber, Nut Brown Ale, Porter, and other dark beer styles
- Taste it in Anchor Steam
Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color.
For all intents and purposes, Crystal and Caramel Malt mean the same thing. Caramel Malt can be either Roasted or Kilned. Roasting and Kilning are not the same thing though. Therefore, all Crystal Malt is Caramel Malt, but not all Caramel Malt is Crystal Malt.
Malt is often called the “Heart of Beer” for good reason. Malted barley, or malt, is the basic ingredient used in the production of beer, providing complex carbohydrates and sugars necessary for fermentation, as well as contributing flavors and colors that are uniquely characteristic of beer.
Boasting of origins in the 1800’s, Briess Malt & Ingredients Co. is the only vertically integrated maltster in North America. That means they make their own pure malt extracts from their own malt. You are assured of receiving only the fullest flavored, freshest, purest malt extracts for top brewhouse performance.
When it comes to producing natural specialty ingredients for food and beer, Briess is setting new standards for success. That’s because we treat every aspect of our business as a craft, from grower to technical expertise to multiple processing capabilities. Family owned since 1876, we remain poised to deliver solutions and services tailored to meet your needs. Hey, this is the heart of the beer we’re talking about here. The basic ingredient that helps gives your brew its unique flavor, color and body.