Very unique dextrine-style malt that adds body, foam retention and beer stability without influencing color or aroma.

• Use to upgrade all types of beer, including light colored beers
• The non-fermentables are very advantageous in balancing body and flavor of dark colored beers
• Low usage of 1-5% will help achieve desired results
• Color: 1.5L

Very smooth, clean, slightly sweet, rich intense malty flavor.

• Use as up to 50% in Bock style beers.
• Use 5-15% in any style needing enhanced malty flavors.
• Color: 20L

Use for improved flavor stability, fullness and rounding of beer color.

• Great for imparting a deep red color.
• Color: 23-31L

Adds depth and complexity to your recipes for an added touch of tart and sweet flavor.

• Use up to 15%
• Color: 15-25L

Use as a substitute for Cara/Crystal barley malts in wheat beers for enhanced wheat flavor & aroma.

• Promotes fullness.
• Color: 55L

In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates desirable non-fermentable components giving Caramel Malt the ability to contribute body, head retention, and extended beer stability, while contributing color and a unique caramel flavor.

• Caramel 10L is a roasted caramel malt that imparts golden color.
• Use 3-7% for Pilsener-style beers for balance.
• Use 5-15% to provide color, sweetness and color to light amber beers.
• Color: 10L

In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates desirable non-fermentable components giving Caramel Malt the ability to contribute body, head retention, and extended beer stability, while contributing color and a unique caramel flavor.

• Caramel 20L is a roasted caramel malt that imparts golden color.
• Use 3-7% for Pilsener-style beers for balance.
• Use 5-15% to provide color, sweetness and color to light amber beers.
• Color: 20L

Unique dextrine-style malt that not only adds body, foam retention, and beer stability but also color and flavor.

• Use 10% to add copper/orange hues.
• Use 20% for a reddish color, or 30% for a solidly red ale.
• Provides color hues and balanced flavor notes between those of caramel, kilned and dry roasted malts
• Toast, toffee and burnt sugar notes at very high usage rates.
• Color: 30L

In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates desirable non-fermentable components giving Caramel Malt the ability to contribute body, head retention, and extended beer stability, while contributing color and a unique caramel flavor.

• Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color.
• Use 3-7% for Pilsener-style beers for balance.
• Use 5-15% to provide color, sweetness and color to light amber beers.
• Color: 40L

Medium crystal malt from Bairds Malting.

• Use in all beer styles for added color and sweetness.
• Color: 70-80L

In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates desirable non-fermentable components giving Caramel Malt the ability to contribute body, head retention, and extended beer stability, while contributing color and a unique caramel flavor.

• Caramel Malt 60L is a roasted caramel malt that imparts golden to light red color.
• Use 3-7% for Pilsener-style beers for balance.
• Use 5-15% to provide color, sweetness and color to amber and red beers.
• Color: 60L

Drum roasted crystallized malt that contributes gold, orange and red hues at low usage rates, minimizing flavor impact.

• Contributes extreme red/brown colors and complex caramelized/burnt sugar notes at moderate usage rat
• Color: 200L

Dark crystal malt from Thomas Fawcett.

• Use in darker beer styles for added color and sweetness.
• Color: 81-90L

In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates desirable non-fermentable components giving Caramel Malt the ability to contribute body, head retention, and extended beer stability, while contributing color and a unique caramel flavor.

• Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color.
• Use 3-15% in Amber and Red beers.
• Use 10-15% in Bock, Porter, or Stout.
• Color: 80L

In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates desirable non-fermentable components giving Caramel Malt the ability to contribute body, head retention, and extended beer stability, while contributing color and a unique caramel flavor.

• Caramel Malt 120L is a roasted caramel malt that imparts deep red color.
• Use 3-15% in Amber and Red beers.
• Use 10-15% in Bock, Porter, or Stout.
• Color: 120L

One of the darkest crystal malts available.

• Imparts a raisin flavor to Belgian Abbey style beers.
• Use small amounts combined with other crystal malts in Amber and Red beers.
• Use larger quantities in strong dark Belgian ales.
• Color: 115-150L

This caramel malt adds flavors unique to Vienna-style lagers and Belgian-style Abbey Ales. Imparts golden hues.

• Soft toffee, caramel, malty flavors.
• Color: 20L

A light crystal malt from Best Malz.

• Use 1-5% for added color and maltiness in light beers.
• Use up to 10% in darker beers.
• Color: 31-38 L

Roasting of this grain develops touches of caramel and bread crust flavors that complement the spicy characteristic of rye.

• Use to add depth and subtle flavor to many styles of beer.
• Color: 75 L