Briess Caramel Malt (Crystal) 40L 10 lb

Briess Caramel Malt (Crystal) 40L is the perfect malt for making a truly flavorful beer. This caramel malt is kilned to a higher temperature than other caramel malts, resulting in more intense flavor and color. The flavor is best described as a smooth, caramel sweetness with hints of toffee and dark fruit. The deep amber color will give your beer a beautiful amber to red/brown hue. This malt is perfect for adding complexity to any beer style, from pale ales to porters and stouts. With 40°L of Lovibond, this malt will bring deep color and intense flavor to your favorite brew. 

Typical Analysis

• Mealy / Half / Glassy 0% / 5% / 95%
• Plump 75%
• Thru. 5%
• Moisture 5.5%
• Extract FG, Dry Basis 77.0%
• Color 40º Lovibond

Certification

• Kosher: UMK Pareve

Storage and Shelf Life

Store in a temperate, low humidity, pest free environment at temperatures of <90 ºF. Improperly stored malts are prone to loss of freshness and flavor. Whole Kernel Diastatic and Preground Malts best when used within 6 months from date of manufacture. Whole Kernel Roasted Malts may begin experiencing a slight flavor loss after 18 months.

Flavor and Color

• Malt Style: Caramel Malt (Roasted)
• Flavor: Sweet, Caramel, Toffee
• Color: Contributes golden hues

Characteristics and Applications

• Briess Caramel Malts are roaster produced. Roasters, rather than kilns, make the fullest flavored and best performing. Caramel Malts. Briess roasters are efficient drum roasters that have been custom designed and engineered to roast malt and barley. These customized drum roasters allow for the application of significantly higher temperatures to green malt. This is a must for the true crystallization of sugars and development of unique flavors, colors and physical properties only associated with the glassy, crystallized sugars of Caramel Malt.
• Caramel Malts are characterized by a glassy endosperm with varying degrees of sweet flavor ranging from light caramel to toffee to burnt sugar. Typical color range of Caramel Malts is 10º to 120º Lovibond.
• A distinguishing characteristic of Caramel Malts is their ability to improve foam development and stability and enhance viscosity due to non-fermentable structures they contribute to beer.
• Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties.

Suggested Usage

• 3-7% For balance in Pilsners
• 5-10% California Common Beer, Doppelbocks and Dark Lagers
• 5-15% Vienna, Marzen and Oktoberfest
• 10-15% Bitter Ales, Pale Ales, Mild Ales, Strong Ales and Belgian Ales
• 5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porters