![]() Special B – Technically a very dark Belgian crystal malt of around 120-140L, it can have character and flavors similar to both very dark caramel/crystal malts or alternately the light chocolate malt.In small amounts you can get a toasted raisin finish, but overuse will lead to acrid bitterness and burnt flavors. Caramel/Crystal 100-120L – These have an intense roast sugar flavor, and can be bitter with a Turkish coffee finish.Used in appropriate amounts they can also bring forward a dried fruit (raisin, fig or prune) character, but unfortunately they are often overused leading to harsher toasted flavors. ![]() Caramel/Crystal 70-80L – These have an intense toasted character similar to burnt sugar or toasted marshmallow, as well as some caramel character.While not as harsh as dark crystal malts it does take on a mocha-coffee, deep toast or chocolate overtones and can also have some campfire character. Brown Malt – A kilned malt that was once the primary ingredient in Porter, but is now rarely used.This is particularly common for extract brewers who tend to use dark crystal malts and light roasted malts interchangeably. ![]() The result is often a harsh finish to the beer that can make it quite unpleasant. If used in large amounts these harsh zone malts lead to acrid, bitter, burnt-toast, burnt marshmallow and other undesirable flavors.Ī common beginner mistake, for example, is to add some Crystal 80L (or darker) malts to something like an English brown ale to darken the color. Some dark Brown malts from the “Colored malt” group also fall into this group, as does the roasted malt “Pale Chocolate”. In addition, “Special B” is a very dark Crystal malt roasted to about 140-150L. The most commonly used malts in this range are dark Crystal/Caramel malts including Crystal 80L, Crystal 100L and Crystal 120L. ![]() Malt Colors – credit Randy Mosher The Harsh Zone MaltsĪs illustrated in the graphic to the right (click to make it larger), the harsh zone is defined as malts having colors between roughly 70-200L. ![]()
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