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Briess Caramel 60L


SKU# U16893

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Maillard Malts is proud to carry products from Briess Malt and Ingredient Co, in Chilton Wisconsin.

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Product Details
Maillard Malts is proud to carry products from Briess Malt and Ingredient Co, in Chilton Wisconsin. Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, resulting in the development of unique flavors, colors, and aromas. Caramel 60 is a widely used, versatile, medium crystal malt that will contribute a rich sweetness, and pleasant toasted bread and pronounced, full caramel flavor with a light reddish hue. Use 3-15% in numerous beer styles for enhanced body and foam stability as well as additional flavor and color. 60°L
Additional Information
Malt TypeCaramel / Crystal / Cara Malt
Alpha Amylase0
Diastatic Power0
Extract %76
Soluble Protein %0
Total Protein %0
Usage %15
Moisture %5
4.8 / 5.0
8 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Crystal 60
This malt adds body and some sweetness to my breakfast stout. Yummm........ Brewdog333
September 26, 2017
7 months ago
My Go-To Caramel
If you only had one caramel malt, this would be the one to have. They come super fresh from Northern Brewer at a good price. It's great in pale ales, porters, whatever!
April 26, 2017
over 2 years ago
Briess Caramel 60L
Wort color and O.G. were perfect on the IPA I have in the fermenter at present, can't wait to taste it.
October 19, 2016
Caramel 60L
Great malt used for english bitter. Gives good colour and malty sweet taste to balance hop additions.
October 14, 2016
always good
always good
September 22, 2016
Good product
I like 60°L crystal malt. Excellent quality.
July 1, 2016
Caramel 60
Love the flavor and color that the Caramel 60 gives my beer. Always like to use this grain.
June 16, 2016
excellent quality
I've ordered many times from Northern Brewers and all teh products they have provided have been of excellent quality at a reasonable price
April 22, 2016
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Browse 2 questions Browse 2 questions and 8 answers
I want to try to add a little carmel flavoring to a Chocolate Milk Stout. Any recommendations of when to add this and for how long?
A shopper on Jan 20, 2018
BEST ANSWER: Go ahead and add it to your mash (or if its an extract brew, follow the general guidelines outlined here )from brewerschoice's website:

"The process used to extract flavour from the grains is called steeping. This is simply soaking the cracked grains in hot water and then removing the grains from the liquid.

To do this, you need a basin or pot and a sieve (or a muslin straining bag with the grains inside). Put a liter of hot water in the pot (about 70 degrees C is good). Add the grain to the pot, either loose or in the grain bag. The Muslin bag makes it easier and it simply works like a big teabag. You can dunk the bag up and down a few times in the hot water to help extract the flavour. Do not boil the grain or squeeze the grain bag as tannins will leach out affecting the flavour. Leave the grain to steep.

Once you have steeped the grain for around 15 to 20 minutes, strain the grain through a sieve into a saucepan. Run another 500ml of hot water through the grain to rinse out the last of the goodness and then discard the used grain."
Can this malt be used in IPAs?
A shopper on Sep 7, 2017
BEST ANSWER: Yes it can. It will lend some color to the IPA and bread/toast flavor as well. May use up 10% in your grain bill. Will add some body to the finished beer.

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