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Caramel 80L Malt

Descripción

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.
Forma del producto

Caramel 80L Malt

SKU: GR035

Recogida gratuita en nuestra(s) tienda(s)

$2.45

      Descripción

      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.

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