Caramalt
-
far9410
- Even further under the Table
- Posts: 2472
- Joined: Wed Sep 22, 2010 4:37 pm
- Location: Nottingham, usually!
Re: Caramalt
Hi, I,m not sure exactly, but i have started to use it and like it better than crystal, different flavour
no palate, no patience.
Drinking - of course
Drinking - of course
-
raiderman
Re: Caramalt
I think its produced in a similar way, but it doesn't have the same cloying flavour or effect on colour. It can give a caramel, toffee flavour
-
Troutman47
- Lost in an Alcoholic Haze
- Posts: 500
- Joined: Fri Feb 24, 2012 10:28 pm
- Location: North Tawton
Re: Caramalt
Hi FG, got this from http://www.brupaks.com/grains.htm any use? 
Caramel Malts
Caramel malts are produced by roasting ‘green’ malt, i.e. malt before it is kilned, in a closed drum so that moisture is retained and the starches are converted to sugar. As these grains have effectively ‘mashed’ themselves they can be used to good effect in extract beers.
approx colour EBC
Carapils (Germany) 5
Carahell (Germany) 30
British Caramalt (UK) 30
Caravienne (Belgium) 40
Cara Red (Germany) 50
Pale Crystal (UK) 60
Cara Amber (Germany) 70
Caramünch (Germany) 100
Crystal 120
Dark Crystal (UK) 240
Special B 250
Cara Aroma (Germany) 300
Cheers
Caramel Malts
Caramel malts are produced by roasting ‘green’ malt, i.e. malt before it is kilned, in a closed drum so that moisture is retained and the starches are converted to sugar. As these grains have effectively ‘mashed’ themselves they can be used to good effect in extract beers.
approx colour EBC
Carapils (Germany) 5
Carahell (Germany) 30
British Caramalt (UK) 30
Caravienne (Belgium) 40
Cara Red (Germany) 50
Pale Crystal (UK) 60
Cara Amber (Germany) 70
Caramünch (Germany) 100
Crystal 120
Dark Crystal (UK) 240
Special B 250
Cara Aroma (Germany) 300
Cheers