Dark Crystal 400

Tasting Notes

  • Dried fruits
Dark Crystal 400
Beer Styles

Ruby, porters

Usage

Up to 10%

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.

Typical Analysis

ParameterIoBEBCASBC
Moisture3.0% max3.0% max3.0% max
Extract270 L°/kg71.0%71.0%
Colour380-435 EBC420-480 EBC159-182 °L
Moisture
IoB
3.0% max
EBC
3.0% max
ASBC
3.0% max
Extract
IoB
270 L°/kg
EBC
71.0%
ASBC
71.0%
Colour
IoB
380-435 EBC
EBC
420-480 EBC
ASBC
159-182 °L

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RECIPES USING THIS MALT

Coloured Malts

Other Malts