Caramel & Crystal Malts

40° L - Briess Malting - Caramel 40L is used in some Pale Ales and most Amber Ales. It can also be used in darker beers, as well, when you are looking for the benefit of Caramel malt and some color contribution, but not the caramel notes that the higher colored Caramel malts have. Also known as Briess Crystal 40L   See attached Document for Typical Malt Analysis

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60 °L -  Briess Malting - Caramel 60L is used in some Pale Ales, Amber Ales, Brown Ales, and as the Caramel malt in many darker beers such as Porter and Stouts. Flavor is sweet with pronounced caramel characteristics. Contributes deep golden to red hues. Also known as Briess Crystal 60L See attached Document for Typical Malt Analysis  

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120° L Briess Malting - Briess Caramel, or Crystal, 120L is used in Red Ales and in beers where you want a heavy caramel flavor contribution. Will contribute deep red hues to the color of your beer. We usually put 1/4 to 1/2 pound per five gallons in Bock beers.   See attached Document for Typical Malt Analysis

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31-38 °L - 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. CaraMunich® Type 1 also add body and improve head retention. Suitable for use in all lager and ale styles of beer.  

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102-132 °L - Dingemans Malting - Special B - Belgian. - Unique double drying process imparts a heavy caramel taste and is often credited with the raisin-like flavor of some Belgian abbey ales.    

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10°L - Briess Malting - Our lightest colored Caramel available. The flavor has a candy-like sweetness with mild caramel character. This malt will add golden hues to a beer, creating a beautiful blonde or pilsner. Will also improve the head of a beer. Also known as Briess Crystal 10L

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55 °L - Bairds Malt - Hugh Baird - Will provide a nice reddish color with a nice caramel sweetness.

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15 °L -  Great Western - Crystal 15L. The flavor is slightly sweet. It is usually used in very light colored beers such as Pilsners and Pale Ales to add body, malt flavor and a little color. Example Malt Analysis! We may not be shipping this same lot. Great Western Malting Company LOT: 43 TYPE: Northwest C15 Moisture, % 8.0 Color, laboratory Wort, degrees Lovibond 18.0 Extract %, finely ground malt, as is 74.0 Extract %, finely ground malt, dry basis 80.4

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Due to high demand, the 50 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. 20°L - Briess Malting - The flavor has a candy-like sweetness with mild caramel character. Contributes golden hues to color. Also known as Briess Crystal 20L   See attached Document for Typical Malt Analysis

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60 °L - Briess Malting - A darker and more robust version of Caravienne. Amber to redish hues in color. The malt lends wonderful caramel, roasted, malty flavors to any beer.   Excellent in IPA’s, Pale Ales, Oktoberfests and Porters. Also known as Caramunich.  

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75 °L - Bairds Malt - Great English malt that will provide a darker range of color with some nice caramel sweetness.

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80 °L - Briess Malting - Briess Caramel 80L - Pronounced caramel, slight burnt sugar, raisiny. Drum roasted, crystallized malt; improves foam; enhances viscosity; red to deep red hues. (80°L)    

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20 °L - Dingemans Malting - Dingemans Cara 20 (Caravienne) -  Light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt. (15-27°L)     

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5-10 °L - Simpsons Malt - . Don't let the name fool you, these are not oats "in the raw". You may be used to seeing oats used as an unmalted adjunct, Golden Naked Oats is in fact a huskless crystal malt. With an understated nutty flavor and slight grainy sweetness, this exceptional malt imparts light golden hues to the wort, and increases the body and smooth mouthfeel of the finished beer. The thick, creamy white head this malt contributes is unmistakable. Try Simpsons Golden Naked Oats with any malty or full bodied brew, especially Brown Ales and Stouts.   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.   Example Malt Analysis: Color:5-10 ° L Protein: 11.9% max Moisture %: 7.0 max Extract % d.b: 69.0 Diastatic Power: 0° Lintner  

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40 °L - Great Western Malting - Fully modified and saccharified, then caramelized at high humidity and roasted. It provides a light reddish-amber color and a medium sweet, malty, caramel flavor in the beer. Regularly used in Pale Ales and Ambers to add color. Malt Specification: Moisture % - max. 5.4 Extract fine % dm - min. 70 Color °L - 40 Protein % dm - max. 11.5  

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40 °L - Viking Malt - Equivalent of a Crystal 40 malt, this Viking Caramel 100 tastes like sweet wort on brew day. The perfect choice to add a little maltiness to any style.  Amazing in darker pale ales, amber or brown. Builds malty layers in darker lagers and stouts.   Viking Caramel Malts are made from green malt . A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention. Compared to Cara Plus, Caramel Malts have a stronger character.   Malt Specification: Moisture % - max. 6.0 Extract fine % dm - min. 75.0 Color °L - 34.3-41.8   See the Documents tab below for Product Information and Typical Analysis.

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20 °L - Briess Malting -  A medium Belgian Crystal malt that provides a slight toasty flavor and residual caramel sweetness. Caramel Vienne (also known as Caravienne) is commonly used by Belgian breweries in producing Abbey or Trappist style ales. Caravienne and Caramunich have a different flavor contribution than the Crystal malts listed above. Some describe the flavor as slightly toffeeish.

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47 °L - Dingemans Malting - Dingemans Cara 45 (Caramunich) -  Medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color. (38-56 °L)    

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8-12 °L  - Weyermann® - Carahell® is used in many German lagers looking for a little more body without much color. Mild caramel notes provide balance without overpowering the nuttier Munich and Vienna malts. 8.1-11.8L

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16 - 23 °L - Weyermann® - For any beer in which a reddish color is desired, such as Scotch Ales, Browns, and Bocks. It also provides a full body and a nice, malty aroma to the beer.

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60 °L - Great Western Malting - Caramelized at high humidity and well roasted. Provides a red-amber color and a pronounced malty, toffee, caramel flavor in the beer. Perfect for Reds, Ambers and Porters. Can also be used in relatively small amounts to add adjust color. Malt Specification: Moisture % - max. 4.6 Extract fine % dm - min. 70 Color °L - 60 Protein % dm - max. 11.5  

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60 °L - Viking Malt - Raisins, prunes, and brown sugar are flavors we get from this malt. Caramel 150 is the equivalent of Crystal or Caramel 60 in color but very different flavor.  We love this malt and think it is dynamite in rich brown ales, killer in Dubbels, and perfect in any darker style where you want that rich background.  By comparison Viking Caramel 100 has flavors of sweet wort which are more traditional in flavor but none of the sweet raisin in 150. On the other side, Caramel 200 still has raisin and prune but it is has the beginning of a burnt characteristic.      Viking Caramel Malts are made from green malt . A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention. Caramel Malts are well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for color adjustment and flavor enrichment of pale lagers as well. Compared to Cara Plus, Caramel Malts have a stronger character.   Malt Specification: Moisture % - max. 6.0 Extract fine % dm - min. 75.0 Color °L - 53.1-60.6   See the Documents tab below for Product Information and Typical Analysis.

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16-23 °L - Viking Malt - Shortbread cookies, fresh biscuits, toasted bread, and grape nuts are used to describe Viking Cookie Malt.  Perfect for building layers of flavor in malty beers. Closest equivalent from other malt houses would be biscuit malt but we think it is softer with more depth of flavor. One commercial brewery swears by it for their Pastry Stout.   Producted by roasting high quality pilsner malt. The amylolytic activity of Cookie Malt is negligible.  Typical dosage rate of Cookie Malt is normally under 20%. Malt Specification: Moisture % - max. 6.0 Extract fine % dm - min. 72.0 Color °L - 16-23   See the Documents tab below for Product Information and Typical Analysis.

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150 °L - Bairds Malt - Great malt that will provide deep color with a roasty, caramel sweetness.

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23 - 31°L - Weyermann® - Weyermann® CaraAmber® is ideal for the production of deep red to amber beers. Provides both an amber color and a sweet, caramel malt flavor. It also provides a full body and a nice, malty aroma to the beer. Use up to 20% in your mash. EBC: 60-80 Lovibond: 23-31 Usage: to 20% Moisture: 3.0-4.5% Total Nitrogen: 10.0-12.0% Extract% (dry basis): 78-81 Soluble Nitrogen Ratio: N/A

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21-27 °L  - Bairds Malt - A British crystal malt that can be used in a variety of beers. Slightly different flavor than American or Belgian Crystal malts. Can be used in recipes calling for British Crystal. SRM 30-37

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132 - 170 °L - Weyermann® - Helps to build the body of a beer, while also adding an improved malt aroma. A great specialty malt to be used in stouts, porters, and bocks. 

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75 °L - Great Western - Crystal 75L is used in some Amber Ales, Red Ales, Brown Ales, and as the Crystal malt in many darker beers such as Porter and Stouts.

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90 °L - Briess Malting - Briess caramel, or crystal, malt provides pronounced caramel flavors along with raisiny, or prune like characteristics. It's color contribution will be red to deep red hues.  For Typical Malt Analysis, refer to the Document Tab.

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20 °L - Viking Malt - Viking Caramel 50, which is a 20 Lovibund colored malt, is a perfect choice for adding a light maltiness to lighter colored ales and lagers. 50 will help with flavor stability, foam quality and head retention.  Viking Caramel Malts are made from green malt . A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention.   Malt Specification: Moisture % - max. 6.0 Extract fine % dm - min. 75.0 Color °L - 17.4-21.2   See the Documents tab below for Product Information and Typical Analysis.

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10 °L - Viking Malt - Viking Caramel Malts are made from green malt . A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention. Caramel Malts are well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for color adjustment and flavor enrichment of pale lagers as well. Compared to Cara Plus, Caramel Malts have a stronger character. In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons. Malt Specification: Moisture % - max. 7.0 Extract fine % dm - min. 75.0 Color °L - 9.9-13.7   See the Documents tab below for Product Information and Typical Analysis.

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Caramel Rye Malt provides a candy-like sweetness and the spicy character of rye Can be used in small amounts to add depth and a subtle rye flavor Use as up to 20% of your grain bill in rye beers; commonly used along with Rye Malt and Rye Flakes Briess Malt & Ingredients has had a focus on quality and innovation for more than 140 years, with all of their products being made in the U.S.A. 45 °L - Briess Malting - Caramel Rye Malt is a drum roasted crystallized rye malt that improves foam, enhances viscosity, and contributes golden hues with a candy-like sweetness and the spicy character of rye. You can use this with Briess Rye Malt or Briess Brewers Rye Flakes for more rye flavor, and to complement the smooth and subtle, yet complex, flavor of Briess Caramel Rye Malt and add depth and subtle flavor to many styles of beer. Usage Levels / Beer Styles 1-5%: Adds touches of depth to lighter-flavor beers like Pilsner, Oktoberfest, and Bock 5-10%: Adds complexity to malt-forward beers 10-20%: Adds an intriguing softness and slight rye-like character. Use in all rye-style beers for toast flavor and color as well as in Scottish Ales, Doppelbock, Dunkels, Stouts, Porters, and other medium to dark ales and lagers

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