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Barley

Crystal Red® Malt | Briess Malting

    Description

    • Provides a rich spectrum of color, allowing you to achieve a variety of hues from golden to deep red and brown, while also boosting head retention
    • Imparts a complex blend of caramel, burnt sugar, and dried fruit flavors like raisin and prune, with a flavor intensity that increases with the amount used
    • Use as up to 15% of your grain bill

    148 L - Briess Crystal Red Malt is a unique drum-roasted, crystallized malt known for its powerful coloring properties and distinct flavor profile. It's an excellent way to achieve a range of hues, from subtle gold to deep red and brown, depending on the amount used. This specialty malt delivers a complex mix of caramel, burnt sugar, raisiny, and prune notes. Its flavor contribution intensifies as you increase the percentage in your grain bill.

    Usage & Style Guide:

    • <1%: For a touch of golden color in light beers, such as Pale Ales and Lagers, without affecting the flavor or fermentability.
    • 1-3%: Adds rich orange hues and a hint of caramel to Amber Ales and Lagers.
    • 3-7%: Creates a vibrant red color and mild flavors of caramel and toffee, ideal for English Reds and Scotch Ales.
    • 7-10%: Delivers deep red to cola-like colors and complex sugar notes, perfect for Dark Ales and Lagers.
    • 10-15%: Provides intense color and robust, full-bodied flavor for strong, dark beers like Barley Wines and some Stouts.

    Malt Specification:

    Color °L - 148
    Moisture % - max. 2.5
    Extract fine % dm - min. 75.0
    Usage Rate - Up to 15%

    Crystal Red® Malt | Briess Malting

      Product form

      SKU: GR564C

      $2.09

      Volume Pricing

      Get a discount when you buy more.

      Quantity Price
      5+ $1.88
      10+ $1.78
      30+ $1.67
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        Description

        • Provides a rich spectrum of color, allowing you to achieve a variety of hues from golden to deep red and brown, while also boosting head retention
        • Imparts a complex blend of caramel, burnt sugar, and dried fruit flavors like raisin and prune, with a flavor intensity that increases with the amount used
        • Use as up to 15% of your grain bill

        148 L - Briess Crystal Red Malt is a unique drum-roasted, crystallized malt known for its powerful coloring properties and distinct flavor profile. It's an excellent way to achieve a range of hues, from subtle gold to deep red and brown, depending on the amount used. This specialty malt delivers a complex mix of caramel, burnt sugar, raisiny, and prune notes. Its flavor contribution intensifies as you increase the percentage in your grain bill.

        Usage & Style Guide:

        • <1%: For a touch of golden color in light beers, such as Pale Ales and Lagers, without affecting the flavor or fermentability.
        • 1-3%: Adds rich orange hues and a hint of caramel to Amber Ales and Lagers.
        • 3-7%: Creates a vibrant red color and mild flavors of caramel and toffee, ideal for English Reds and Scotch Ales.
        • 7-10%: Delivers deep red to cola-like colors and complex sugar notes, perfect for Dark Ales and Lagers.
        • 10-15%: Provides intense color and robust, full-bodied flavor for strong, dark beers like Barley Wines and some Stouts.

        Malt Specification:

        Color °L - 148
        Moisture % - max. 2.5
        Extract fine % dm - min. 75.0
        Usage Rate - Up to 15%
        Documents
        Briess-PISB-Crystal-Red-Malt-040424
        Important Warnings & Shipping Info +
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        Shipping Rates Apply: Bulk items like grain, bottles, and malt are excluded from our free shipping promotion due to their weight, and often dropship items. Standard shipping rates apply and are calculated at checkout based on your location and order size.
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        Drop Ship: This product will ship directly from the supplier. Delivery may take 1-4 weeks depending on the vendor.
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        Freight Shipping: This item ships freight only.
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        Pre Order: This item is available for Pre-Order. Full payment is required to reserve stock.

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