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9

Not only the color but the flavor changes. Think of the increasing Lovibond of crystal malt like the darkening of sugar during caramel making. At first the color is very light like 15L crystal malt. The flavor is mostly one dynamic, sweetish. As the color darkens to say 40L it takes on some mild toffee like notes. 60L is more caramel, 85L is a lot of ...


9

Crystal malts add both head retention and body to the beer, they do this by adding dextrines and complex proteins. The crystal or caramel malts are produced by kilning the grains with up to 50% moisture content in the barley creating a crystalline sugar structure inside the grain's hull. They are undermodified malt and have very little diastatic power due ...


2

In general, yes. In this month's issue of BYO (Vol. 16 No. 2) Bob Hansen, Manager of Technical Services at Briess Malt, warns: "... some American malt marketed as caramel, or crystal, malts are actually produced on a kiln and are only partially converted. These can be identified by cracking the kernels. If mealy starch is discovered in many of the ...



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