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.
| Malt Type: | Crystal/Caramel |
|---|---|
| Grain Origin: | United Kingdom |
| Wort Color: | 5-10 °Lovibond |
| Protein: | 11.9% max. |
| Moisture: | 6.0% max. |
| Extract (dry): | |
| Diastatic Power: | 0° Lintner |
| Usage: | 10% max. |
