| 1.5° |
Carapils (Dextrin) |
Pilsner malt steeped to add mouthfeel and improve head retention. |
Briess |
| 1.8° |
Carafoam |
Brand-name for Carapils clone made by Weyerermann. |
Weyermann |
| 6° |
Caramel Pils |
Adds subtle caramel flavor, and is not a substitute for Carapils. |
Castle |
| 10° |
Crystal 10 |
Candy-like sweetness, mild caramel. Contributes golden hues. Use 3-7% in Pilsners, up to 15% in other beers. |
Various |
| 10° |
Golden Naked Oats |
Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. |
Simpsons |
| 11° |
Carahell |
Use 10-15% for increased body, improved aroma, improved foam, full round flavor and deep saturated color. |
Weyermann |
| 19° |
Aromatic Malt |
Use up to 20% to provide a rich malty aroma and flavour to amber and dark beers. |
Castle |
| 20° |
Cara 20L |
Also known as Caravienne. |
Castle |
| 20° |
CaraRed |
Adds a red color, used for Red or Scottish ales. |
Weyermann |
| 20° |
Crystal 20 |
Candy-like sweetness, mild caramel. Contributes golden hues. Use 3-7% in Pilsners, up to 15% in other beers. |
Various |
| 20-30° |
Honey Malt |
Similar in style to German “brumalt”, but adds honey-like taste and residual sweetness. Best used in brown ales, porters, and stouts. |
Gambrinus |
| 21° |
Caravienne |
Based on Vienna Malt. Caramel aroma and toffee flavor, adds gold to light amber color. Can contribute mouth feel, foam, head retention, and extended beer stability. |
Castle |
| 23-31° |
Melanoidin |
Use up to 20% for improved flavor stability, fullness and rounding of the beer color. |
Weyermann |
| 27° |
CaraAmber |
Use up to 20% for improved flavor, stability, fullness and full red color. |
Weyermann |
| 30-37° |
CaraMalt |
Imparts a light flavor and a slight red hue, contributes dextrins and adds to foam stability. |
Simpsons |
| 34° |
Caramunich I |
Use 5-10% in dark beer, 1-5% in light beer, pale ale for increased body, heightened malt aroma, full round flavor and deep saturated color. |
Weyermann |
| 40° |
Crystal 40 |
Sweet caramel, toffee. Contributes golden hues. Use 3-7% in Pilsners, up to 15% in other beers. |
Various |
| 45° |
Cara 45L |
Imparts a rich caramel-sweet aroma and toffee-like flavor, adding golden to light amber color to beer. Contributes mouth feel, foam, head retention, and extended beer stability. |
Castle |
| 45° |
Carawheat |
A caramelized huskless wheat malt that promotes fullness and emphasizes wheat aroma. |
Weyermann |
| 46° |
Caramunich II |
Use 5-10% for dark beer, 1-5% for light beer for increased fullness, heightened malt aroma. round flavor and deep, saturated color. |
Weyermann |
| 47° |
Caramunich |
Use 5-10% for dark beer, 1-5% for light beer for increased fullness, heightened malt aroma. round flavor and deep, saturated color. |
Castle |
| 50-60° |
Medium Crystal |
An English crystal malt that imparts a gold to copper-red color and caramel flavor and increases foam stability. |
Simpsons |
| 57° |
Caramunich III |
Use 5-10% for dark beer, 1-5% for light beer for increased fullness, heightened malt aroma. round flavor and deep, saturated color. |
Weyermann |
| 60° |
Caramel Munich |
Caramel, roasted, malty. Contributes amber to red hues. |
Briess |
| 60° |
Crystal 60 |
Sweet, pronounced caramel. Use up to 15% depending on the style. |
Various |
| 60° |
Organic C-60L |
Sweet, pronounced caramel. Use up to 15% depending on the style. |
Briess |
| 70-80° |
Dark Crystal |
The long kilning of this malt imparts a strong reddish hue and a roasty edge along with malty sweetness. |
Simpsons |
| 80° |
Crystal 80 |
Pronounced caramel, slight burnt sugar, raisins, prunes. Use 3-5% in amber and red beers, up to 15% in darker beer. |
Various |
| 80-100° |
Crystal Rye |
Sweet and malty with warm bread-crust flavours. |
Simpsons |
| 90° |
Caramel 90 |
Pronounced caramel, burnt sugar, raisins, prunes. Use 3-5% in amber and red beers, up to 15% in darker beer. |
Briess |
| 120° |
Crystal 120 |
Dark caramel, burnt sugar, raisins, prunes. Use 3-5% in amber and red beers, up to 15% in darker beer. |
Various |
| 120° |
Organic C-120L |
Dark caramel, burnt sugar, raisins, prunes. Use 3-5% in amber and red beers, up to 15% in darker beer. |
Briess |
| 130° |
CaraAroma |
Adds color, aroma. Typically used for altbiers, stouts, bocks and porters. |
Weyermann |
| 130° |
Extra Special Malt |
Toasted marshmallow, toast, mild coffee, prune. Dry, woody. Use in Belgian dark and high gravity beers. |
Briess |
| 147° |
Special B |
Use up to 10% to produce a deep red to dark brown-black colour and fuller body. Imparts a rich malty taste and hints of of raisin, nut and plum flavor. |
Castle |
| 160° |
Extra Dark Crystal |
For use in dark beers to add dark fruit flavors and aromas as well as color. |
Simpsons |
| 375° |
Carafa I |
Adds color and aroma, typically used for schwartzbier, dopplebock, and used in other dark beers. |
Weyermann |
| 430° |
Carafa II |
Adds color and aroma, typically used for schwartzbier, dopplebock, and used in other dark beers. |
Weyermann |
| 490° |
Carafa III |
Adds color and aroma, typically used for schwartzbier, dopplebock, and used in other dark beers. |
Weyermann |