Specialty Grains | Crystal Malt
Medium Crystal malts (40L-60L) are the most common specialty grains used by homebrewers. Crystal malt, also called caramel malt, can be used in many beer styles and can be used in all-grain, partial mash, and extract brewing methods. These specialty grains are steeped, germinated, stewed, and then dried. Add a sweet caramel flavor to your brew by using Crystal malt specialty grains. Learn details about the different variations of Crystal malt below.
Light Crystal (Caramel Malt) 10 L5 to 20% will lend body and mouthfeel with a minimum of color, much like Carapils, but with a light crystal sweetness.
Also sold as CaraPils from the Dewolf-Cosyns maltster. My own opinion is that this is a much better choice in malt sweetness/body builder than the US Dextrin malt version.
Pale Crystal (Caramel Malt) 40 LAs with all Crystal malts, the character of this malt is contributed by unfermentable crystallized sugars produced by a special process Called “stewing”. 5 to 20 % Pale Crystal will lend a balance of light caramel color, flavor, and body to Ales and Lagers.
Caramel 40 is a mainstay malt in brewing of all types of ales. It can be used in British and American ales, and in conjunction with other malts in Belgian ales and German lagers. Hugh Baird Maltings in Witham , Essex, England make very fine high grade caramel malts. US domestic specialties are made from 6 row malt, whereas the European vesions are 2 row. This makes imported specialties a much higher quality product. The grain kernels are also plumper and as such will mill better than 6 row malts.
Medium Crystal (Caramel Malt) 60 LThis Crystal malt is well suited to all beer recipes calling for crystal malt and is a good choice if you’re not sure which variety to use. 5 to 15% of 60 L Crystal malt will lend a well rounded caramel flavor, color and sweetness to your finest Ales.Dark Crystal (Caramel Malt) 120 L5 to 15% will lend a complex bitter/sweet caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers such as Barley Wines and Old Ales.