Crystal 10L Malt

Description

This light crystal or caramel malt provides some residual sweetness and body. It also imparts a light golden color and aids head retention. Therefore, it could be used as a specialty grain in most styles. Typically all crystal malts used will total to 20 percent or less of the total grain.

All light crystal malts provide a straight forward, candy-like sweetness. It has a milder caramel character than is found in medium and dark crystal malts, and none of the roasted character found in darker crystal malts.

The stewing process used to make crystal malts destroys all mashing enzymes. Consequently, crystal malts need to be mashed together with base malt that has high diastatic potential to allow for proper starch conversion.

Beer Styles

It is common for light crystal malts to be the only specialty grain in pale ales – used to add a little color and sweetness. Similarly, light crystal malts make a good addition to amber and red ales. Although medium and dark crystal malts may be more common, light crystal malts also find use in dark malty ales such as brown ale, brown porter, robust porter, and sweet stout.

Malt Analysis

Extract Potential 1.035
Color (°L) 10
DPLin) 0
Protein (%) 13

Statistical values from [1].

References

  1. ^ Briess Malt and Ingredient Co. http://www.brewingwithbriess.com. Retrieved 2013-07-20.