Caramel 45 / Crystal 45 Malt I - Thomas Fawcett
Caramel, or crystal, malts are produced by roasting, rather than kilning, green malt. This will caramelize the sugars in the grain and produce flavours and aromas not achievable in a drying kiln. Crystal 45L will create an amber colour and has a medium toffee-like caramel sweetness.
Typical Beer Style(s): Ale, Amber, IPA, Brown Ale, Golden Ale, Sweet Stout, Scotch Ale
Recommended Maximum Usage: 1-15%
Possible Substitution(s): Caramel Munich, Carastan, Light Crystal, Crystal 40, Crystal 50