• Malt Style: Caramel Malt (Roasted).
• Flavor: Pronounced Caramel.
• Burnt Sugar.
• Raisin.
• Prunes.

Briess Caramel Malt (Crystal) 120L 1 lb Used To Make More Of The Sugars And Flavor Come Out In The Brewing Process. Gives The Brewed A Dark Red Color. With It's Carmel Flavor, its The Perfect Grain For Many Types Of . Crystal Malt Has Very Little Fermentable Sugars So It Must Be Used In Conjunction With Other Brewing Malts.  TYPICAL ANALYSISMealy / Half / Glassy ................................... 0% / 5% / 95%Plump...........................................................................75%Thru................................................................................5%Moisture ......................................................................3.0%Extract FG, Dry Basis................................................75.0%Color............................................................. 120º LovibondCERTIFICATIONKosher: UMK Pareve STORAGE AND SHELF LIFEStore in a temperate, low humidity, pest free environment at temperatures of <90 ºF. Improperly stored malts are prone to loss of freshness and flavor. Whole kernel diastatic and preground malts are best when used within 6 months from date of manufacture. Whole kernel roasted malts may begin experiencing a slight flavor loss after 18 months.  FLAVOR & COLOR CONTRIBUTIONSï‚· Malt Style: Caramel Malt (Roasted)ï‚· Flavor: Pronounced Caramel, Burnt Sugar, Raisiny, Prunesï‚· Color: Contributes red to deep red hues CHARACTERISTICS / APPLICATIONSï‚· 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.ï‚· 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.ï‚· 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 .ï‚· Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties. SUGGESTED USAGE LEVELSï‚· 1-3% For balance in Pilsnersï‚· 5-10% California Common , Vienna, Marzen and Oktoberfestï‚· 5-15% Doppelbocks, Dark Lagers and Barley Wineï‚· 5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porters   Â