Caramel & Crystal Malt

What Is Crystal Malt Used For?

Crystal and caramel malts are kilned differently to base malts. First, the grains are soaked, allowing them to germinate, which begins a process of sugar conversion within the grain. Then, the grains are kilned for a protracted length of time, ensuring the malt does not become too dark in colour or take on a deeply roasted flavour.

Crystal and caramel malts made in this way are used to add sweetness, flavour, and colour to brews. Their flavour can be reminiscent of digestive biscuits, toast, or even cinder toffee, depending on the colour of the roast. They can be complex too, with underlying notes of toasted nuts or seeds, or even dried fruit.

Check out our other malt types

• Base Malt
  
• Flaked & Unmalted Adjuncts
  
• Lightly Kilned Malt
  
• Smoked Malts
  
• Whiskey/Distilling Malt

If you need to substitute any malts, have a look at our handy guide: