Products tagged with caramel malt

Gives a sweet, medium caramel flavor and a light red color. Typical Color L: 40 Flavor contributions: candylike sweetness, mild caramel.

Gives a sweet, smooth pronounced caramel flavor and a red to deep red color. Typical Color L: 80 Flavor contributions: pronounced caramel, slight burnt sugar, raisiny

Gives a sweet, mild caramel flavor and a golden color. Typical Color L: 20 Flavor contributions: candylike sweetness, mild caramel

Gives a sweet, mild caramel flavor and a golden color. Typical Color L: 10 Flavor contributions: candylike sweetness, mild caramel

German light crystal/caramel malt.  Provides orange to light amber color and imparts slight caramel/toffee light sweetness.

Swaen Red caramel malt is used for up to 25% of the grist particularly in the production of ale, red lager, altbier or lager.

Gives a sweet, medium caramel flavor and a deep golden to red color. Typical Color L: 60 Flavor contributions: sweet, pronounced caramel.

31 - 38 L - CaraMunich is a drum-roasted caramel malt derived from 2-row barley. This caramel malt helps create a full body and provides dark amber to copper hues. Notes of caramel and biscuit. Can be up to 10% of total grist.

Classic malt intensifies the beers body and its smoothness, promotes head formation and retention. Creates soft toffee notes in the beer aroma.

Swaen Light caramel malt intensifies the beer's body and its smoothness, promotes head formation and and retention. Creates soft toffee notes in the beer aroma.

This malt is at the darker end of the caramel malt spectrum, however imparts a color and an intense sweet malty aroma second to none which must be experienced to be believed.

The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (great than 5%) will contribute a dark brown-black color and

135 - 165 L - Crystal malts have a distinct toffee flavor that becomes more intense as the color darkens. Roasted and burnt flavors will become present in darker crystal malts. Typically used at a rate of 5% of grist for British Bitters and Pale Ales.

Gives a pronounced to sharp caramel flavor and a deep red color. Typical Color L: 120 Flavor contributions: pronounced caramel, burnt sugar, raisins, prunes.