Caramel, Cara & Crystal Malts
23-31° L. Adds red color and intensifies malt flavor and aroma. Mash up to 20% in amber and dark lagers, red ales, Scottish ales, bock and doppelbock.
20° L. Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.
70-80° L. Will lend a dry, licorice, toffee flavor. Great for use in complex, multi-grain brews where that extra special something is required.
19° L. A mildly kilned malt that has a strong malt aroma and rich color. Use 1-10%.
160° L. Very dark English crystal malt with deep amber color and burnt sugar and dark fruit flavors.