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Briess Crushed Caramel (Crystal) 60L Malt 50lb

Briess
$99.96
$99.96
$59.98
(You save $39.98)

Briess Crushed Caramel (Crystal) Malt 50lb Gives The Brewed Beer An Amber To Dark Amber Color. With It's Carmel Flavor, its The Perfect Grain For Many Types Of Beer. 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 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

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Description

Briess Crushed Caramel (Crystal) Malt 50lb Gives The Brewed Beer An Amber To Dark Amber Color. With It's Carmel Flavor, its The Perfect Grain For Many Types Of Beer. 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 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

Additional info

SKU: 1925C-P
Shipping: Calculated at Checkout