Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color.
| Color °L | 10 |
| Protein Total | |
| Moisture % Max | 7.0 |
| Extract FG Min | 77.0 |
| Usage Rate | Up to 15% |
