Briess Crushed Caramel (Crystal) 60L Malt 50lb

Description

Briess Crushed Caramel 60L Malt is a great choice for beer making. This malt is made from high-quality barley and is kilned to a deep caramel color. It adds a rich, sweet flavor and aroma to your beer, as well as a deep amber color. It is perfect for adding complexity to your beer, and can be used in a variety of styles, from pale ales to stouts. It is also a great choice for adding body and mouthfeel to your beer. With Briess Crushed Caramel 60L Malt, you can create a unique and flavorful beer that will be sure to please.

Briess Crushed Caramel Malt (Crystal) 60L 50 lb gives the brewed beer an amber to brown color. With its caramel flavor, it is the perfect grain for many types of beer. Crystal malt 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 5.0%
Extract FG, Dry Basis 77.0%
Color 60º 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: Sweet, Pronounced Caramel
Color: Contributes deep golden to red hues

CHARACTERISTICS / APPLICATIONS

Briess Crushed 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
5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porters