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Caramel 40L Malt is a premium malt grain that has been kilned to develop a unique flavor and aroma. Its light amber color provides a subtle, sweet flavor to beers, ciders and other products. With its consistent flavor profile between batches and its deep sweetness, Caramel 40L Malt is perfect for adding complexity and body to your recipes. Caramel 40L is a light crystal malt made with 2-row barley. It imparts a golden color, rich sweetness, and mild caramel and toffee flavors. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maximum 15% to impart color and sweetness to darker ales, stouts, and porters.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. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 40 ºLovibond (110 EBC) Moisture: 5.5% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.
$2.45
Caramel 20L Malt is a premium grain malt, perfect for adding color and flavor to beer and distilled beverages. It is highly fermentable, making it an ideal choice for adding complexity and body to lighter beers. With 20L of color, it offers subtle notes of caramel and toffee and adds depth and character to your brew. Caramel 20L is a light crystal malt made with 6-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maxiumum 15% to impart color and sweetness to darker ales, stouts, and porters. 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. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 20 ºLovibond (51 EBC) Moisture: 6.0% max. Extract (dry): 76.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.
$2.45
Caramel 60L Malt is a malt specifically designed to add a unique combination of sweetness, flavor and color to beer. Its caramel flavor and dark mahogany hues make it a great choice for adding complexity and balance to a variety of ales, lagers and stouts. Use up to 15% of this malt in the grist to create beer with a rich, smooth caramel sweetness. Caramel 60L is a medium crystal malt made with 2-row barley. It imparts deep gold and reddish hues, rich sweetness, and pronounced caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maximum 15% to impart color and sweetness to darker ales, stouts, and porters.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. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 60 ºLovibond (160 EBC) Moisture: 5.0% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.
$2.45
Create bold, sweet malt flavors with Caramel 80L Malt. Its caramel notes are ideal for dark beers and can carry subtle hints of dark fruit and toffee. Add complexity and richness to your brews with its full-bodied texture and 80°L Lovibond Standard. Caramel 80L is a dark crystal malt made with 2-row barley. It imparts red to deep red color, and moderate flavors of burnt-sugar and raisin. Crystal malts also add body and improve head retention. Usage is progressive, starting light to add deep richness to pilsners and reaching the maxiumum 15% to impart color and raisiny flavor to darker ales, stouts, and porters.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. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 80 ºLovibond (210 EBC) Moisture: 4.5% max. Extract (dry): 76.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.
$2.45
Caramel 60L Malt is a malt specifically designed to add a unique combination of sweetness, flavor and color to beer. Its caramel flavor and dark mahogany hues make it a great choice for adding complexity and balance to a variety of ales, lagers and stouts. Use up to 15% of this malt in the grist to create beer with a rich, smooth caramel sweetness. Caramel 60L is a medium crystal malt made with 2-row barley. It imparts deep gold and reddish hues, rich sweetness, and pronounced caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maximum 15% to impart color and sweetness to darker ales, stouts, and porters.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. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 60 ºLovibond (160 EBC) Moisture: 5.0% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.
$11.99
Caramel 10L Malt is an essential ingredient for unique, full-bodied beer recipes. This malt offers great flavor and color, with a 10°L color rating, making it suitable for a variety of beer styles. A perfect accompaniment to improve darker beers, Caramel 10L Malt is sure to enhance any recipe. Caramel 10L is a very light crystal malt made with 2-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maxiumum 15% to impart color and sweetness to darker ales, stouts, and porters.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. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 10 ºLovibond Moisture: 7.0% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.
$2.45
Dark Munich Malt is made from quality, two-row German spring barley and kilned to a lager-style. It has a high enzyme content, deep amber color, and a robust malty flavor. Notes of caramel, honey, and bread are present in the rich aroma. Perfect for a variety of dark lagers and ales, particularly Munich-style lagers and German festival beers. Dark Munich is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, deep amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Oktoberfest. Malt Type: Specialty Grain Origin: Germany Color: 8-9.9 ºLovibond (20-25 EBC) Protein: (9.5-12.5)% Moisture: 4% max. Extract (dry): 78% min. Diastatic Power: Usage: 100% max.
$3.00
Caramel 120L Malt is a specialty malt perfect for adding color and complexity to beer. It has a golden to orange hue and contributes a smooth, toasty sweetness to the finished product. Use this malt for an enhanced malty flavor and aroma in your favorite brew. Caramel 120L is a very dark crystal malt made with 2-row barley. It imparts deep red color and pronounced flavors of burnt-sugar, raisin, and prunes. Crystal malts also add body and improve head retention. Usage is progressive, starting light to add deep richness to pilsners and reaching the maxiumum 15% to impart color and raisiny flavor to darker ales, stouts, and porters. 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. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 120 ºLovibond (318 EBC) Moisture: 3.0% max. Extract (dry): 75.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.
$2.45
Caramel 20L Malt is a premium grain malt, perfect for adding color and flavor to beer and distilled beverages. It is highly fermentable, making it an ideal choice for adding complexity and body to lighter beers. With 20L of color, it offers subtle notes of caramel and toffee and adds depth and character to your brew. Caramel 20L is a light crystal malt made with 6-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maxiumum 15% to impart color and sweetness to darker ales, stouts, and porters. 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. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 20 ºLovibond (51 EBC) Moisture: 6.0% max. Extract (dry): 76.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.
$12.99
Weyermann® CARAAROMA is a premium malt, ideal for imparting a deep color and mild caramel flavor to beer. It is made from 100% barley and adds notes of toffee and nuts. Used in smaller quantities, it creates a subtle, complex flavor profile. Weyermann® CARAAROMA® is a drum-roasted caramel malt made from two-row, German barley. EBC: 300-400 Lovibond: 110-150 Usage: to 15% Moisture: 4.5-7.0% Total Nitrogen: 10.5-12.5% Extract% (dry basis): 74-79 Soluble Nitrogen Ratio: N/A
$2.95
Weyermann® CARAAMBER® is a premium malt from Germany, recognized for its mild, malty aroma. It is ideal for adding an amber color and a hint of roasted nuttiness to beer recipes. With its low acidity, it helps to create an outstanding balanced flavor profile. Weyermann® CARAAMBER® is a drum-roasted caramel malt made from two-row, German barley that can be used to improve flavor stability, fullness and enhance color. EBC: 60-80 Lovibond: 25-30 Usage: to 20% Moisture: (3.0-4.5)% Total Nitrogen: (10.0-12.0)% Extract% (dry basis): 78-81 Soluble Nitrogen Ratio: N/A
$2.95
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