Caramel malts are made of finest two row spring barley grown in the most prominent regions such as Germany, France, Denmark and England. The varieties in use are approved and well established in the country of origin. Caramel malt is produced on the kiln with three different colours. Due to the production process the enzymatic activities are reduced. A marked aroma is present, it is more intense with darker colour. It can be used attaining slightly darker beer colour together with a smooth aroma in case of light caramel malt. Dark caramel is typically used to obtain a darker colour combined with a significant malty aroma and lower fermentability ending up in fullbodied and sweet malt aromatic beers. The medium colour is in between these types.
| Particulars | Caramel Malt | |
| Moisture Content | % | 3.7 |
| Extract fine grist (dry basis) | % | 79 |
| Extract Difference | % | – |
| Saccharification time | – | |
| Wort Colour | EBC | 45 |
| Boiled Wort Colour | EBC | 53 |
| Protein | % | 11.1 |
| Soluble Nitrogen dry base | mg/100g | – |
| Kalbach Index | % | – |
| Wort pH | – | – |
| Viscosity (8.6% wort) | mPas | – |
| Beta Glucan EBC Mash | mg/l | – |
| Friability | % | – |
| Glassy Kernels (WUG) | % | – |
| Screening above 2.5mm | % | – |
| Screening below 2.2mm | % | – |
| Diastatic Power | WK | – |
| NDMA | ppb | – |
| Free-Amino-Nitrogen | mg/100g | – |
| Gushing Test (in water) | g | – |
| Final Degree of Attenuation | % | – |
Origin : Germany Europe
Packing : 50 Kg Bag.
* Actual number varies by crop year due to weather pattern and a little by the farm also (based on micro-climate). Contact for specific numbers for a given year/order.
