Caramel and Crystal Malt Reference

°LovibondMaltCharacteristicsMaltster
1.5°Carapils (Dextrin)Pilsner malt steeped to add mouthfeel and improve head retention.Briess
1.8°CarafoamBrand-name for Carapils clone made by Weyerermann.Weyermann
Caramel PilsAdds subtle caramel flavor, and is not a substitute for Carapils.Castle
10°Crystal 10Candy-like sweetness, mild caramel. Contributes golden hues. Use 3-7% in Pilsners, up to 15% in other beers.Various
10°Golden Naked OatsHuskless oat crystal malt. Exotic ingredient for subtle nutty difference.Simpsons
11°CarahellUse 10-15% for increased body, improved aroma, improved foam, full round flavor and deep saturated color.Weyermann
19°Aromatic MaltUse up to 20% to provide a rich malty aroma and flavour to amber and dark beers.Castle
20°Cara 20LAlso known as Caravienne.Castle
20°CaraRedAdds a red color, used for Red or Scottish ales.Weyermann
20°Crystal 20Candy-like sweetness, mild caramel. Contributes golden hues. Use 3-7% in Pilsners, up to 15% in other beers.Various
20-30°Honey MaltSimilar in style to German “brumalt”, but adds honey-like taste and residual sweetness. Best used in brown ales, porters, and stouts.Gambrinus
21°CaravienneBased 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°MelanoidinUse up to 20% for improved flavor stability, fullness and rounding of the beer color.Weyermann
27°CaraAmberUse up to 20% for improved flavor, stability, fullness and full red color.Weyermann
30-37°CaraMaltImparts a light flavor and a slight red hue, contributes dextrins and adds to foam stability.Simpsons
34°Caramunich IUse 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 40Sweet caramel, toffee. Contributes golden hues. Use 3-7% in Pilsners, up to 15% in other beers.Various
45°Cara 45LImparts 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°CarawheatA caramelized huskless wheat malt that promotes fullness and emphasizes wheat aroma.Weyermann
46°Caramunich IIUse 5-10% for dark beer, 1-5% for light beer for increased fullness, heightened malt aroma. round flavor and deep, saturated color.Weyermann
47°CaramunichUse 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 CrystalAn English crystal malt that imparts a gold to copper-red color and caramel flavor and increases foam stability.Simpsons
57°Caramunich IIIUse 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 MunichCaramel, roasted, malty. Contributes amber to red hues.Briess
60°Crystal 60Sweet, pronounced caramel. Use up to 15% depending on the style.Various
60°Organic C-60LSweet, pronounced caramel. Use up to 15% depending on the style.Briess
70-80°Dark CrystalThe long kilning of this malt imparts a strong reddish hue and a roasty edge along with malty sweetness.Simpsons
80°Crystal 80Pronounced caramel, slight burnt sugar, raisins, prunes. Use 3-5% in amber and red beers, up to 15% in darker beer.Various
80-100°Crystal RyeSweet and malty with warm bread-crust flavours.Simpsons
90°Caramel 90Pronounced caramel, burnt sugar, raisins, prunes. Use 3-5% in amber and red beers, up to 15% in darker beer.Briess
120°Crystal 120Dark caramel, burnt sugar, raisins, prunes. Use 3-5% in amber and red beers, up to 15% in darker beer.Various
120°Organic C-120LDark caramel, burnt sugar, raisins, prunes. Use 3-5% in amber and red beers, up to 15% in darker beer.Briess
130°CaraAromaAdds color, aroma. Typically used for altbiers, stouts, bocks and porters.Weyermann
130°Extra Special MaltToasted marshmallow, toast, mild coffee, prune. Dry, woody. Use in Belgian dark and high gravity beers.Briess
147°Special BUse 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 CrystalFor use in dark beers to add dark fruit flavors and aromas as well as color.Simpsons
375°Carafa IAdds color and aroma, typically used for schwartzbier, dopplebock, and used in other dark beers.Weyermann
430°Carafa IIAdds color and aroma, typically used for schwartzbier, dopplebock, and used in other dark beers.Weyermann
490°Carafa IIIAdds color and aroma, typically used for schwartzbier, dopplebock, and used in other dark beers.Weyermann

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