Caramelized Malts

These malts are fully modified during the malting process and are kilned at relatively high temperatures when they are still moist. Stewing is the result rather than roasting or toasting, which the starches are converted to sugars and then caramelized. They provide a malty sweetness and contribute mouth feel and body to the final product. Also aids head retention and foam stability.


Carapils (Dextrin Malt)	Dextrins lend body, mouth feel and palate fullness to beers, as well as foam stability. Carapils must be mashed with pale malt, due to its lack of enzymes. Use 5 to 20% for these properties without adding color.
10 L Crystal (Caramel Malt)	This Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.
20 L Crystal (Caramel Malt)	This Crystal malt will provide a golden color and a sweet, mild caramel flavor.
40 L Crystal (Caramel Malt)	This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.
60 L Crystal (Caramel Malt)	This Medium Crystal malt will lend a well rounded caramel flavor, color and sweetness. This Crystal malt is a good choice if you're not sure which variety to use.
80 L Crystal (Caramel Malt)	This Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.
120 L Crystal (Caramel Malt)	Dark Crystal will lend a complex sharp 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.
German Light Crystal (20 L Caramel)	German Caramel malt adds balance and body to pilsner styles.
German Medium Crystal (50 L Caramel)	German Caramel malt adds color, sweetness and body to lagers styles.
German Dark Crystal (90-110 L Caramel)	German Caramel malt imparts a very pronounced sharp caramel color, and body to dark lagers styles.
English Crystal (17 L Caramel Malt)	Also known as Light CaraStan, adds a light color and a light, toffee/sweet flavor.
English Crystal (37 L Caramel Malt)	Also known as CaraStan, add color and a full, toffee/sweet flavor. Good for Bitters and Pale Ales.
English Crystal (55 L Caramel Malt)	Add slightly more color and a fuller, toffee/sweet flavor. Good for darker Ales.
English Crystal (80 L Caramel Malt)	Add deep amber color and a strong, toffee/sweet flavor.
English Crystal (140 L Caramel Malt)	Adds a deep reddish color and a rich highly caramelized, roasted flavor.
Scottish Crystal (90 L Caramel Malt)	Will lend a deep amber to red color and a full bodied, toasted/caramel like flavor.
Belgian CaraVienne (22 L Caramel)	Impart a rich, caramel-sweet aroma and promotes a fuller flavor. Excellent all purpose caramel malt that can be used in high percentages (up to 15%) without leaving the beer too caramel/sweet.
Belgian CaraMünich (60 L Caramel)	Use CaraMünich for a deeper color, caramelized sugars and contribute a rich malt aroma.
Belgian Special B (150-220 L Caramel)	This very dark crystal is unique to the Belgians. It has a very highly caramelized and nutty flavor.