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| − | [[Category:Beer]] | + | #REDIRECT[[:Category:Crystal and caramel malt]] |
| − | [[Category:Beer ingredients]]
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| − | [[Category:Malt]]
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| − | [[Category:Specialty Malt]]
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| − | {{maltHeader}}
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| − | Crystal malts are used to increase body and head retention, and also add varying levels of color. Flavors can range from slightly sweet, to caramel, to burnt toffee depending on the degree of roasting. The Lovibond ratings for Crystal malts are: | |
| − | __TOC__
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| − | == 10L ==
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| − | This light Crystal malt will lend body and mouth feel with a minimum of color, but with a light caramel sweetness.
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| − | == 20L ==
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| − | This Crystal malt will provide a golden color and a sweet, mild caramel flavor.
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| − | == 30L ==
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| − | {{sectionStub}}
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| − | == 40L ==
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| − | This pale Crystal malt will lend a balance of medium caramel color, flavor, and body.
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| − | == 60L ==
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| − | This medium Crystal malt will lend a well rounded caramel flavor, color and sweetness. Crystal 60 is probably the most commonly used Crystal malt.
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| − | == 80L ==
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| − | This Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.
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| − | == 120L ==
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| − | 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.
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| − | == 150L ==
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| − | {{maltStatistics|
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| − | |origin=US
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| − | |yield=75.0%
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| − | |potential=1.035
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| − | |color=150 SRM
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| − | |max=20.0%
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| − | |moisture=4.0%
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| − | |protein=13.2%
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| − | |coarseFineDiff=1.5%
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| − | |diastatic=0.0%
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| − | |mash=No
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| − | |notes=}}
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| − | == Crystal Medium 50-60 (UK) ==
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| − | Adds body, colour and improves head retention. Also called "Crystal" malt.
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| − | {{maltStatistics|
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| − | |origin=UK
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| − | |yield=74.0%
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| − | |potential=1.034
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| − | |color=55 SRM
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| − | |max=20.0%
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| − | |moisture=4.0%
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| − | |protein=13.2%
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| − | |coarseFineDiff=1.5%
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| − | |diastatic=0.0%
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| − | |mash=No
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| − | |notes=}}
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