Menu
Your Cart
HOMEBREW & MICROBREWERY SUPPLY SPECIALISTS

Caramel & Crystal Malt

We source our caramel and crystal malts from top maltsters to ensure the best possible quality. Take a look at our full range.
Product Compare0
Quickview
Weyermann® Melanoidin Malt (EBC 60-80)
Code: GEB0203
Weyermann® Melanoidin Malt (EBC 60-80)
Weyermann® Melanoidin Malt (EBC 60 - 80) Produced from quality spring barley. High degree of modification of both proteins and starches. Excellent friability. Low ë_-glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown colour, maltiness, body, and mouthfeel to f..
£3.36
1kg Ex Tax:£2.80
Quickview Add to Cart
Add to Wish List Compare Product
Quickview
Weyermann® Special W® Malt (EBC 280-320)
Code: GEB0817
Weyermann® Special W® Malt (EBC 280-320)
Weyermann® Special W® Malt (EBC 280 - 320) Produced from quality spring barley. Dark-brown, slightly aromatic kernels. Contributes dark-amber to deep-coppery colour to finished beer. Adds mouthfeel as well as a rich malt accent to brew. Very intense, complex, mild, caramel flavour; bread crust; ra..
£3.47
1kg Ex Tax:£2.89
Quickview Add to Cart
Add to Wish List Compare Product
Showing 41 to 42 of 42 (3 Pages)

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

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

Malt Substitution Guide