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Contributes very little color. Aids in beer foam development and stability. 10ºL
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Contributes a light, golden color. Adds a subtle sweet, malty, mild caramel flavor. 13ºL - 17ºL.
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Contributes a light copper color. Lends a moderately sweet, malty, mild caramel flavor. 27ºL - 33ºL
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Provides a light amber-reddish color. Adds a medium sweet, malty, caramel flavor. 35ºL - 45L.
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Contributes a reddish-amber color. Adds a pronounced toffee and caramel flavor. 55ºL - 65ºL
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Provides a dark, red-brown color. Adds an intense toffee-caramel flavor. 115ºL - 125ºL
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Provides a very dark color. Adds an intense caramel and slightly burnt-toffee flavor. 145ºL - 155ºL
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Medium crystal malt. Adds lightly sweet, caramel flavors. Deep gold to light copper colors. 38ºL-42ºL
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Dark medium crystal malt. Lends toasty sweet flavors. Deep red copper colors. 55ºL-65ºL
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A medium English crystal malt that lends a rich caramel toffee sweetness to beer. Caramel flavors will be more pronounced compared to similar American crystal malts. 30ºL - 40ºL
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Medium-dark English crystal. Intense caramel and toffee notes. Deep copper colors. 50ºL - 60ºL.
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Dark English crystal. Intense caramel and toffee notes. Deep red colors. 70ºL - 80ºL.
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Extra dark English crystal. Intense burnt sugar and dark fruit notes. Deep amber colors. 135ºL - 160ºL
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Dark crystal malt. Adds intense sweet caramel flavors. Deep copper to reddish brown colors. 75ºL - 85ºL
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Lightest color of the Carastan malts. Slight caramel sweet flavors. 13ºL - 17ºL
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Adds mild caramel flavors. Aids in beer foam development and stability. 20ºL
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Rye malt that has been crystallized. Will add dry, licorice, toffee flavors. 70ºL - 80ºL
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Adds sweet, wheat flavors. Contributes color to wheat beers. 50ºL-58ºL
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Adds clean malty flavors. Great base malt for Belgian style ales. 2.3ºL-4.2ºL
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Adds fuller body. Improves malt aroma. Enhances beer foam. 8.1ºL - 11.8ºL
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Adds fuller body. Improves malt aroma. Deep red color. 16ºL - 23ºL
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Fuller body. Improved malt aroma. Deep red color. 115ºL - 150ºL
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Intense caramel aroma. Adds fuller body. 64ºL - 83ºL
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Adds smooth, slightly sweet malt flavors. Lightly toasted, biscuity, nutty flavors. 55ºL
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Adds sweet, smooth malty-bready flavors. Lends orange or mahogany colors. 55ºL
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Promotes fullness. Full red color. Improved flavor stability. 23ºL - 31ºL
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Promotes fullness. Emphasizes wheat aroma. 42ºL - 53ºL
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Provides a deep red color. Adds a complex strong caramel and dark-toffee flavor. 70ºL - 80ºL
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A roasted caramel malt that provides pronounced caramel, slight burnt sugar and raisiny flavors. 80ºL
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10° L. Add a golden hue, light caramel flavors, and a creamy, satiny finish.
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10° L. Add a golden hue, light caramel flavors, and a creamy, satiny finish.
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