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Caramel 60L Malt - 5 Lb

Description

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.
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Caramel 60L Malt - 5 Lb

SKU: B014XABD9E

1 in stock

Free pickup in our shop(s)

$11.99

    • Shipped today? Order within: Feb 28, 2024 10:00:00 -0500

    Description

    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.
    No reviews

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