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Body Malts, Crystal Malts contribute to mouthfeel and head-retention. However, where Crystal Malts really shine is their ability to add nutty, caramel & toffee notes to our beers while creating reddish/copper-toned hues.
No need for conversion!:
The malting process for Crystal malts essentially converts the starches to sugars and caramelizes them within the grain itself. This means that no mashing is needed, the sugars are ready to be extracted. However, it's important to note that when the sugars are caramelized, their molecular structure is modified to a form that can no longer be metabolized by the yeast. This means that all of the Crystal Malts flavor and mouthfeel contribution will remain in the beer. So, if you are not careful you can overdo it and end up with a beer that is too caramelly sweet and out of balance!
What Does That "L" Mean?
Crystal Malts are rated by their level of roasting using a degree system called Lovibond ("L"). The longer the roasting, the higher the Lovibond number: a Crystal 15L Malt will have a light caramel quality and contribute minimal color, while a Crystal 75L Malt will have a richer toffee flavor and gives more color to a beer.
