Our Thomas Fawcett's Crushed Crystal Malt range is one of the most complete selections available to UK home brewers. Crystal malts are kilned in a rotating drum after saccharification, which converts the starches inside the grain to sugars that then crystallise as the malt dries. The result is a grain with a glassy, sugary interior that dissolves directly into your wort without needing to be mashed — making crystal malt ideal for steeping additions in extract and kit brewing, as well as all-grain recipes. We stock the full Thomas Fawcett's range including Pale Caramalt, Caramalt, Pale Crystal, Crystal, and Dark Crystal in 500g, 1kg, and 2.5kg sizes. Frequently Asked Questions Do I need to mash crystal malt? No. Unlike base malts, crystal malts have already been saccharified during production. You can steep them in hot water (65–70°C for 30 minutes) and add the resulting liquid directly to your kit or extract brew. No mashing required. What's the difference between Pale Caramalt, Crystal, and Dark Crystal? The colour (measured in EBC) indicates the roasting level. Pale Caramalt adds a light golden sweetness and subtle caramel flavour. Crystal Malt (medium) adds copper colour, full caramel notes, and body. Dark Crystal adds rich toffee, raisin, and dark fruit character with deep red-brown colour. Use lighter versions for pale ales and lagers; darker ones for bitters, milds, and porters. How much crystal malt should I add to a kit? For a 23-litre kit brew, 200–400g of steeped crystal malt is a typical addition. Start at 200g to add colour and a hint of caramel; use up to 500g for a more pronounced character. More than 500g can make the beer overly sweet. Can I use crystal malt in a wine or cider kit? Crystal malt is designed for beer. It would add unwanted sweetness and grain character to wine or cider. Stick to beer kits and all-grain recipes. Does the malt need to be cracked before use? Our crystal malts are sold pre-crushed, so they're ready to steep immediately. No mill required. Full Technical Spec Sheet EBC figures are typical industry ranges for this malt type rather than this specific batch's certificate of analysis. Variety EBC (approx.) Diastatic Power Flavour Typical Use Pale Caramalt 25–30 None Light caramel, honey sweetness 5–10% Caramalt 45–55 None Full caramel, toffee 5–10% Pale Crystal Malt 55–70 None Light caramel, biscuit 5–15% Crystal Malt 100–150 None Rich caramel, toffee, dried fruit 5–15% Dark Crystal Malt 200–250 None Dark toffee, raisin, dark fruit 3–10% Red Crystal Malt 120–180 None Red fruit, caramel, slight roast 3–10% Crystal Oat Malt 50–70 None Caramel with soft, creamy oat character 5–15%
