Drum-roasted caramel malt brings balance to beer profile, fullness and ruby hues in color.
HOW IT IS MADE
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes to a glassy sugar.
110 – 130 EBC. It gives an amber to red hue in higher proportions. Rich in reducing sugars, it provides delicious caramel sweet flavours, additional body, and flavour stability. No enzymatic potential. Full list of specs under Additional Information.
TYPICAL BEER STYLES
German-style Lagers, Ales, Pale Ales, IPA, Porters (for sweetness).
TYPICAL USAGE RATES
2-10% (as high as 20% to strong beers) addition to mash tun with base malts.