Briess Crushed Caramel Malt (Crystal) 120L 50 lb

Description

Briess Crushed Caramel (Crystal) Malt 120L is a great choice for beer making. This malt is made from select two-row barley and is kilned to a deep caramel color. It adds a rich, sweet, caramel flavor and aroma to your beer. It also adds a deep red color and a smooth, full-bodied mouthfeel. This malt 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 a touch of sweetness to your beer. With its deep caramel flavor and aroma, Briess Crushed Caramel (Crystal) Malt 120L 10 is sure to make your beer stand out from the crowd.

Briess Crushed Caramel Crystal Malt 120L 50 lb Used To Make More Of The Sugars And Flavor Come Out In The Brewing Process. Gives The Brewed Beer A Dark Red Color. With It's Carmel Flavor, its The Perfect Grain For Many Types Of Beer. Briess Crushed Caramel Crystal 120L Malt 50 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 75%
Thru 5%
Moisture 3%
Extract FG, Dry Basis 75%
Color 120º 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 are 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 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