Grains for Steeping
Caramel/Crystal Malt is made by
heating wet, germinated barley to around 150F until the enzymes
in the malt convert the starches; then it is kilned at around 500F.
There are no enzymes or fermentables, but Crystal Malt’s dextrines
and other nonfermentables add enhanced mouthfeel, body, reddish
color, head retention, nutty flavor, and sweetness to differing
degrees depending on the Lovibond, country of origin, brand and
amount used. For example, the German “light crystal”
adds little sweetness. To avoid harsh flavors add less than 1 pound
per 5 U.S. gallons. Crystal malts can be added to the main mash
or steeped alone prior to the wort boil. 10-120 Lovibond. The basic
grains are explained below, while many more will be found in the
Grain Table [ here
].
(These may be ordered on the Grains
and Bulk Grains page) [BACK]
| Description |
CRYSTAL
MALT, LIGHT Our lightest crystal malt contains a
high amount of nonfermentable sugars and will add a light
golden color to a light beer and a malty flavor without much
color change. Use ½-1 lb in 5 gallons of beer. Lovibond
10
|
CRYSTAL
MALT, AMBER This group of crystal malts ranges from
Lovibond 20 to 90. Crystal 40L or Crystal 60L are what you
should use when your recipe calls for crystal malt. We carry:
20L, 40L, 60L, 80L, 90L.
|
CRYSTAL
MALT DARK This is the darkest of the crystal malts.
It adds a deep amber hue and a highly caramelized flavor to
your beer, as well as the typical rich sweetness of these
malts. Steep or mash these grains. We carry 120L
|
ENGLISH
CRYSTAL 37L whole kernel crystal malt from England
|
CARAMUNICH
A medium-amber Belgian Crystal Malt. Treat it as other crystal
malts. About 55-75L
|
CARAVIENNA
A Belgian light caramel malt. Originally used by Belgian breweries
in lighter, Abbey-style ales. Typically 12-25L
|
CHOCOLATE
MALT Is a dark brown malt, roasted more than crystal
malt but less than Black. It retains a slight amount of sweetness
and aromatics and imparts a roasted, nutty flavor to beer.
350-450L.
|
BLACK
PATENT MALT The darkest of malts which is well used
in Stouts, Porters, and dark ales. It is roasted at a high
temperature which totally caramelizes the sugars and drives
off malt aromatics.
|
ROASTED
BARLEY A highly kilned grain which is unmalted and
therefore contributes an acidic, drier, coffee flavor to beer.
Often used in dry stouts, such as Guinness. It is made by
heating to near 400 F., without charring.
|
DEXTRINE
MALT Also known as Carapils malt. May be mashed with
other malts to provide unfermentable dextrins to the beer,
resulting in increased body or mouthfeel in the beer. Also
provides a slight sweetness. Its use will not add color to
beer as crystal malt does. Use 5-15% of total grains. Lovibond
1.5
|
SPECIAL
B The darkest of the Belgian Caramel Malts; on par
with the darkest German or British crystal malts. Imparts
a heavy caramel taste and is often credited with the raisin-like
flavors of some Belgian Abbey beers. Color 110-225 Lovibond.
|
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Contact:
Phone: (800) 657-5199 or
Local: (608) 257-0099
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Wine & Hop Shop
1931 Monroe Street
Madison, WI 53711 |
David Mitchell, Owner
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