Candy-like sweetness, mild caramel.
Briess Caramel Malts are roaster produced. Roasters, rather than kilns, make the fullest flavored and best performing Caramel Malts. Briess roasters are efficient drum roasters that have been custom designed and engineered to roast malt and barley. These customized drum roasters allow for the application of significantly higher temperatures to green malt. This is a must for the true crystallization of sugars and development of unique flavors, colors and physical properties only associated with the glassy, crystallized sugars of Caramel Malt.
To be used in all types of beer.
Suggested usage levels :
3-7% - For balance in Pilsners
5-10% - California Common Beer, Doppelbocks and Dark Lagers
5-15% - Vienna, Marzen and Oktoberfest
10-15% - Bitter Ales, Pale Ales, Mild Ales, Strong Ales and Belgian Ales
|Best before||Unmilled malt 12 months. Crushed malt 6 months from packing date|
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When the Briess malting tradition began, in 1876 when Ignatius Briess, a grain exchanger, began malting barley grown in the fertile Moravian valleys of his homeland Czechoslovakia.
Today, Briess Malt & Ingredients Co. is a recognized leader in developing and producing handcrafted specialty malts for the American Craft Beer industry. Producing more styles of malt than any other malting company in the world, Briess sets the benchmark for unique flavor, color and performance in handcrafted specialty malts.
You can buy Briess products at MaltMagnus.se