Caramel 65 / Crystal 65 Malt II - Thomas Fawcett

Caramel, or crystal malts are produced by roasting, rather than kilning, green malt. This will caramelize the sugars in the grain and produce flavours and aromas not achievable in a drying kiln. Crystal 65L will create a deeper golden to red colour and has a pronounced sweet caramel flavour.
Typical Beer Style(s): Ale, Amber Ale, Pale Ale, Irish Red, Brown Ale, Stout, Scotch Ale, Porter
Recommended Maximum Usage: 1-15%
Possible Substitution(s): Caramunich 60, Crystal Malt II, Medium Crystal, Crystal 50