Caramel 65 / Crystal 65 Malt II - Thomas Fawcett

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Caramel, or crystal malts are produced by roasting, rather than kilning, green malt. This will caramelize the sugars in the grain and produce flavours and aromas not achievable in a drying kiln. Crystal 65L will create a deeper golden to red colour and has a pronounced sweet caramel flavour. Typical Beer Style(s): Ale, Amber Ale, Pale Ale, Irish Red, Brown Ale, Stout, Scotch Ale, Porter Recommended Maximum Usage: 1-15% Possible Substitution(s): Caramunich 60, Crystal Malt II, Medium Crystal, Crystal 50 Show more