We are open Monday to Friday from 1 PM to 6 PM and Saturday from 10 AM to 2 PM

Caramel & Crystal Malts

Caramel & Crystal Malts
Crystal malts boast the capability to be steeped, making them useful for adding both color and sweetness to both extract and all-grain brewing. Generally, the lighter-hued crystal malts are mostly sweet, while darker varieties can offer a hint of nuttiness or roastiness along with the sweetness.

19 products

  • Caramel 40L Malt

    Caramel 40L Malt

    Caramel 40L Malt is a premium malt grain that has been kilned to develop a unique flavor and aroma. Its light amber color provides a subtle, sweet flavor to beers, ciders and other products. With its consistent flavor profile between batches and its deep sweetness, Caramel 40L Malt is perfect for adding complexity and body to your recipes. Caramel 40L is a light crystal malt made with 2-row barley. It imparts a golden color, rich sweetness, and mild caramel and toffee flavors. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maximum 15% to impart color and sweetness to darker ales, stouts, and porters.Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 40 ºLovibond (110 EBC) Moisture: 5.5% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

    $2.45

  • Caramel 20L Malt

    Caramel 20L Malt

    Caramel 20L Malt is a premium grain malt, perfect for adding color and flavor to beer and distilled beverages. It is highly fermentable, making it an ideal choice for adding complexity and body to lighter beers. With 20L of color, it offers subtle notes of caramel and toffee and adds depth and character to your brew. Caramel 20L is a light crystal malt made with 6-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maxiumum 15% to impart color and sweetness to darker ales, stouts, and porters. Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 20 ºLovibond (51 EBC) Moisture: 6.0% max. Extract (dry): 76.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

    $2.45

  • Caramel 80L Malt

    Caramel 80L Malt

    Create bold, sweet malt flavors with Caramel 80L Malt. Its caramel notes are ideal for dark beers and can carry subtle hints of dark fruit and toffee. Add complexity and richness to your brews with its full-bodied texture and 80°L Lovibond Standard. Caramel 80L is a dark crystal malt made with 2-row barley. It imparts red to deep red color, and moderate flavors of burnt-sugar and raisin. Crystal malts also add body and improve head retention. Usage is progressive, starting light to add deep richness to pilsners and reaching the maxiumum 15% to impart color and raisiny flavor to darker ales, stouts, and porters.Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 80 ºLovibond (210 EBC) Moisture: 4.5% max. Extract (dry): 76.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

    $2.45

  • Caramel 60L Malt

    Caramel 60L Malt

    5 in stock

    Caramel 60L Malt is a malt specifically designed to add a unique combination of sweetness, flavor and color to beer. Its caramel flavor and dark mahogany hues make it a great choice for adding complexity and balance to a variety of ales, lagers and stouts. Use up to 15% of this malt in the grist to create beer with a rich, smooth caramel sweetness. Caramel 60L is a medium crystal malt made with 2-row barley. It imparts deep gold and reddish hues, rich sweetness, and pronounced caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maximum 15% to impart color and sweetness to darker ales, stouts, and porters.Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 60 ºLovibond (160 EBC) Moisture: 5.0% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

    5 in stock

    $2.45

  • Last stock! Caramel 60L Malt - 5 Lb

    Caramel 60L Malt - 5 Lb

    1 in stock

    Caramel 60L Malt is a malt specifically designed to add a unique combination of sweetness, flavor and color to beer. Its caramel flavor and dark mahogany hues make it a great choice for adding complexity and balance to a variety of ales, lagers and stouts. Use up to 15% of this malt in the grist to create beer with a rich, smooth caramel sweetness. Caramel 60L is a medium crystal malt made with 2-row barley. It imparts deep gold and reddish hues, rich sweetness, and pronounced caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maximum 15% to impart color and sweetness to darker ales, stouts, and porters.Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 60 ºLovibond (160 EBC) Moisture: 5.0% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

    1 in stock

    $11.99

  • Caramel 10L Malt

    Caramel 10L Malt

    Caramel 10L Malt is an essential ingredient for unique, full-bodied beer recipes. This malt offers great flavor and color, with a 10°L color rating, making it suitable for a variety of beer styles. A perfect accompaniment to improve darker beers, Caramel 10L Malt is sure to enhance any recipe. Caramel 10L is a very light crystal malt made with 2-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maxiumum 15% to impart color and sweetness to darker ales, stouts, and porters.Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 10 ºLovibond Moisture: 7.0% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

    $2.45

  • Weyermann® CARAFOAM

    Weyermann® CARAFOAM

    Weyermann® CARAFOAM® is a unique malted barley variety that adds a unique flavor and body to beer. It enhances foam stability, providing a creamy head and a softer mouthfeel. CARAFOAM also increases beer longevity, making it an ideal choice for professional brewers. Weyermann® CARAFOAM® is a drum-roasted caramel malt made from two-row, German barley which is especially successful when used to aid in creating better foam improvement, improved head retention and a fuller body. Suitable for all styles where these characteristics are desired. EBC: 3-5 Lovibond: 1.7-2.4 Usage: to 40% Moisture: (5.5-6.5)% Total Nitrogen: (10-12)% Extract% (dry basis): 78-81 Soluble Nitrogen Ratio: N/A

    $2.95

  • Weyermann® CARAMUNICH Type 1

    Weyermann® CARAMUNICH Type 1

    Weyermann® CARAMUNICH® Type 1 is the ideal choice for flavorful red ales and dark lagers. With its unique taste profile of lightly roasted caramel, biscuit, and toffee notes, this German-style malt produces a deep and full-bodied flavor for your craft brews. Weyermann® CARAMUNICH® Type 1 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. Caramel malts also add body and improve head retention. Use wherever its characteristic affect is desired. It is suitable for use in all styles of beer. Malt Type: Crystal/Caramel Grain Origin: Germany Color: 31-38 ºLovibond (80-100 EBC) Protein:   Moisture: 4.5% max. Extract (dry): 75% min. Diastatic Power: 0 ºLintner Usage: 10% max.

    $2.95

  • Dark Munich Malt

    Dark Munich Malt

    Dark Munich Malt is made from quality, two-row German spring barley and kilned to a lager-style. It has a high enzyme content, deep amber color, and a robust malty flavor. Notes of caramel, honey, and bread are present in the rich aroma. Perfect for a variety of dark lagers and ales, particularly Munich-style lagers and German festival beers. Dark Munich is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, deep amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Oktoberfest. Malt Type: Specialty Grain Origin: Germany Color: 8-9.9 ºLovibond (20-25 EBC) Protein: (9.5-12.5)% Moisture: 4% max. Extract (dry): 78% min. Diastatic Power: Usage: 100% max.

    $3.00

  • Weyermann® CARAMUNICH Type 2

    Weyermann® CARAMUNICH Type 2

    Weyermann® CARAMUNICH Type 2 adds complex, malt-forward flavor to any brew. This Munich-style malt is made from German barley and heated at higher temperatures, giving it notes of sweet caramel and toffee. Perfect for dark lagers, stouts, and ales! Weyermann® CARAMUNICH® Type 2 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. Caramel malts also add body and improve head retention. Use wherever its characteristic affect is desired. It is suitable for use in all styles of beer. Malt Type: Crystal/Caramel Grain Origin: Germany Color: 42-49 ºLovibond (110-130 EBC) Protein:   Moisture: 6.5% max. Extract (dry): 73% min. Diastatic Power: 0 ºLintner Usage: 10% max.

    $2.95

  • Caramel 120L Malt

    Caramel 120L Malt

    Caramel 120L Malt is a specialty malt perfect for adding color and complexity to beer. It has a golden to orange hue and contributes a smooth, toasty sweetness to the finished product. Use this malt for an enhanced malty flavor and aroma in your favorite brew. Caramel 120L is a very dark crystal malt made with 2-row barley. It imparts deep red color and pronounced flavors of burnt-sugar, raisin, and prunes. Crystal malts also add body and improve head retention. Usage is progressive, starting light to add deep richness to pilsners and reaching the maxiumum 15% to impart color and raisiny flavor to darker ales, stouts, and porters. Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 120 ºLovibond (318 EBC) Moisture: 3.0% max. Extract (dry): 75.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

    $2.45

  • Caramel 20L Malt - 5 Lb

    Caramel 20L Malt - 5 Lb

    5 in stock

    Caramel 20L Malt is a premium grain malt, perfect for adding color and flavor to beer and distilled beverages. It is highly fermentable, making it an ideal choice for adding complexity and body to lighter beers. With 20L of color, it offers subtle notes of caramel and toffee and adds depth and character to your brew. Caramel 20L is a light crystal malt made with 6-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maxiumum 15% to impart color and sweetness to darker ales, stouts, and porters. Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 20 ºLovibond (51 EBC) Moisture: 6.0% max. Extract (dry): 76.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

    5 in stock

    $12.99

  • Weyermann® CARAAROMA

    Weyermann® CARAAROMA

    Weyermann® CARAAROMA is a premium malt, ideal for imparting a deep color and mild caramel flavor to beer. It is made from 100% barley and adds notes of toffee and nuts. Used in smaller quantities, it creates a subtle, complex flavor profile. Weyermann® CARAAROMA® is a drum-roasted caramel malt made from two-row, German barley. EBC: 300-400 Lovibond: 110-150 Usage: to 15% Moisture: 4.5-7.0% Total Nitrogen: 10.5-12.5% Extract% (dry basis): 74-79 Soluble Nitrogen Ratio: N/A

    $2.95

  • Weyermann® CARAMUNICH Type 3

    Weyermann® CARAMUNICH Type 3

    Weyermann® CARAMUNICH Type 3 is a specialty Munich-style malt. It is produced using traditional floor malting techniques and provides a robust, malty flavor. This product has an increased kilning temperature, which increases its color to a deep gold and adds notes of toffee and caramel. It is ideally suited for dark lagers, bocks, and other hearty beers. Weyermann® CARAMUNICH® Type 3 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. Caramel malts also add body and improve head retention. Use wherever its characteristic affect is desired. It is suitable for use in all styles of beer. Malt Type: Crystal/Caramel Grain Origin: Germany Color: 53-60.5 ºLovibond (140-160 EBC) Protein:   Moisture: 6.5% max. Extract (dry): 73% min. Diastatic Power: 0 ºLintner Usage: 10% max.

    $2.95

  • Weyermann® CARARYE®

    Weyermann® CARARYE®

    Weyermann® CARARYE® is a premium malt made from the best, two-row spring barley with a high diastatic power. Its distinct properties give brewers a unique range of colors, flavors, and aromas that make it suitable for many beer styles. Weyermann® CARARYE® is a drum-roasted caramel malt made from rye. CARARYE® can be used to impart typical rye flavors and aromas, with the characteristic malty and spicy notes. EBC: 150-200 Lovibond: 57-76 Usage: to 15% Moisture: 6.5 max. Total Nitrogen: Extract% (dry basis): 74 min.

    $2.95

  • Weyermann® CARAAMBER

    Weyermann® CARAAMBER

    3 in stock

    Weyermann® CARAAMBER® is a premium malt from Germany, recognized for its mild, malty aroma. It is ideal for adding an amber color and a hint of roasted nuttiness to beer recipes. With its low acidity, it helps to create an outstanding balanced flavor profile. Weyermann® CARAAMBER® is a drum-roasted caramel malt made from two-row, German barley that can be used to improve flavor stability, fullness and enhance color. EBC: 60-80 Lovibond: 25-30 Usage: to 20% Moisture: (3.0-4.5)% Total Nitrogen: (10.0-12.0)% Extract% (dry basis): 78-81 Soluble Nitrogen Ratio: N/A

    3 in stock

    $2.95

  • Weyermann® CARARED

    Weyermann® CARARED

    Weyermann® CARARED® is an authentic German specialty malt, offering a distinct caramel flavor and a rich, red color to beers. This premium malt is kilned slowly and carefully to achieve the highest quality, making it a great choice for craft beers. CARARED® can be used for a variety of beer styles. Weyermann® CARARED® is a drum-roasted caramel malt made from two-row, German barley that can be used to give a fuller body, along with a deep saturated red color. EBC: 40-60 Lovibond: 15-25 Usage: to 25% Moisture: (5.5-7.0)% Total Nitrogen: (10.5-12.5)% Extract% (dry basis): 70-74 Soluble Nitrogen Ratio: N/A

    $2.95

  • Weyermann® CARAHELL

    Weyermann® CARAHELL

    Weyermann® CARAHELL® is a crystal malt that adds intense reddish-brown color and rich malt aroma to beer. It has a unique and pleasant toasted flavor, with notes of caramel and toffee. An ideal choice for enhancing color and flavor for pale ales and lagers. Weyermann® CARAHELL® is a drum-roasted caramel malt made from two-row, German barley that delivers a fuller body, improved aroma, and increased beer foam while also contributing to a more fuller, rounder body and flavor. EBC: 20-30 Lovibond: 8.1-11.8 Usage: to 30% Moisture: (6.5-7.5)% Total Nitrogen: (10.5-12.5)% Extract% (dry basis): 74-79 Soluble Nitrogen Ratio: N/A

    $2.95

  • Weyermann® CARAWHEAT®

    Weyermann® CARAWHEAT®

    Weyermann® CARAWHEAT® is a special type of malted wheat that provides excellent foam stability and a unique flavor to your brew. Rich in protein and beta-glucans, this malt is ideal for use in Hefeweizens, Belgian Wits, and other wheat beer styles. Weyermann® CARAWHEAT® is a drum-roasted caramel malt made from high-quality, German wheat. CARAWHEAT® adds creaminess, body, and color to finished beers. It is almost 100% caramelized, and contributes some phenolic wheat flavors along with mild notes of caramel, almond, and biscuit. For a true, German-style result, use Weyermannå¨ CARAWHEAT® in top-fermented Hefeweizen or Dunkleweizen beers. Or use it to enhance your favorite Red Ale or Belgian Witbier. Malt Type: Crystal/Caramel Grain Origin: Germany Color: 42-53 ºLovibond (110-140 EBC) Protein:   Moisture: 6.5% max. Extract (dry): 68% min. Diastatic Power: 0 ºLintner Usage: 15% max.

    $3.45

Login

Forgot your password?

Don't have an account yet?
Create account