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FLAVOR & COLOR CONTRIBUTIONS-
Malt Style: Caramel Malt (Roasted)
Flavor: Pronounced Caramel, Slight Burnt Sugar, Raisiny
Color: Contributes red to deep red hues
CHARACTERISTICS / APPLICATIONS-
Briess Caramel Malts are roaster produced. Roasters, rather than kilns, make the fullest flavored and best performing
Caramel Malts. Briess roasters are efficient drum roasters that have been custom designed and engineered to roast
malt and barley. These customized drum roasters allow for the application of significantly higher temperatures to
green malt. This is a must for the true crystallization of sugars and development of unique flavors, colors and physical
properties only associated with the glassy, crystallized sugars of Caramel Malt.
Caramel Malts are characterized by a glassy endosperm with varying degrees of sweet flavor ranging from light
caramel to toffee to burnt sugar. Typical color range of Caramel Malts is 10º to 120º Lovibond.
A distinguishing characteristic of Caramel Malts is their ability to improve foam development and stability and
enhance viscosity due to non-fermentable structures they contribute to beer.
Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties.
SUGGESTED USAGE LEVELS-
1-3% For balance in Pilsners
5-10% California Common Beer, Vienna, Marzen and Oktoberfest
5-15% Doppelbocks, Dark Lagers and Barley Wine
5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porters
The data listed under typical analysis are subject to the standard analytical deviations. They represent