Briess Caramel Malt (Crystal) 90L 10 lb

Description

Briess Caramel 90L Malt is the perfect choice for adding a rich, sweet caramel flavor to your beer. This malt is made from high-quality barley and is kilned to a deep amber color. The result is a malt that adds a smooth, sweet caramel flavor and aroma to your beer. It is perfect for adding complexity to any beer style, from light ales to dark stouts. With its high diastatic power, it can also be used to increase the fermentability of your wort. Whether you're a beginner or an experienced brewer, Briess Caramel 90L Malt is sure to add a unique flavor to your beer.

Briess Caramel Malt (Crystal) 90L 10 lb are crushed to make more of the sugars and flavor come out in the brewing process. Briess Caramel Malt (Crystal) 90L 10 lb gives the brewed beer a brown color. With its carmel flavor, Briess Caramel Malt (Crystal) 90L 10 lb is the perfect grain for many types of beer. Briess Caramel Malt (Crystal) 90L 10 lb has very little fermentable sugars so it must be used in conjunction with other brewing malts.

TYPICAL ANALYSIS

Mealy / Half / Glassy 0% / 5% / 95%
Plump 80%
Thru 5%
Moisture 4.0%
Extract FG, Dry Basis 75.0%
Color 90º 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 & COLOR CONTRIBUTIONS

Malt Style: Caramel Malt (Roasted)
Flavor: Pronounced Caramel, Burnt Sugar, Raisiny, Prunes
Color: Contributes red to deep red hues

CHARACTERISTICS / 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 LEVELS

1-3% For balance in Pilsners
5-10% California Common Beer, Vienna, Marzen and Oktoberfest
5-15% Doppelbocks, Dark Lagers and Barley Wine