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Caramel 40L Malt

Description

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.
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Caramel 40L Malt

SKU: GR033

Free pickup in our shop(s)

$2.45

    • Shipped today? Order within: Apr 13, 2024 10:00:00 -0400

    Description

    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.
    No reviews

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