Dark Crystal Malt has the highest degree of caramelisation. The flavours are now transformed into sultanas, raisins, plums and dark, dried fruits. By now the sugars are actually being broken down by chemical processes and so the residual sweetness that the other Crystal Malts impart are being replaced by an increase in bitter flavours.
Crystal Malt sugars are non-fermentable so add a level of dextrin sugars that are preserved through to the final beer.
|Moisture||3.0% max||3.0% max||3.0% max|
|Colour||380-435 EBC||420-480 EBC||159-182 °L|
Whatever the size, style and approach of your brewery, our maltsters are here to help. We’d love to hear from you, understand your malt needs and show how our malts can make all the difference to your beers and spirits.Contact Us