The Illustrated Guide to Brewing Beer by Matthew Schaefer

Author:Matthew Schaefer
Language: eng
Format: mobi
ISBN: 1616089172
Publisher: Skyhorse Publishing
Published: 2012-03-15T07:00:00+00:00

Crystal malts come in a number of different lovibond ratings: 10 L is on the left, while 120 L is on the right.

Crystal Malts are sold in a range of styles that are designated by their color profile, usually spanning a range between 10 and 120 degrees lovibond. As the lovibond rating increases, the malt will contribute a darker color to the wort ranging from light straw (10 L) through deep reds (120 L). In addition to color, the flavor and aroma profile will change as well, with increased caramel flavors and aromas becoming dominant as the lovibond rating increases.

One thing to be aware of is that each maltster has their own method for making crystal malts, and as such, there is no consistency between malt houses. Flavor characteristics as well as color can change for two products bearing similar lovibond ratings. Furthermore, many malt houses make other types of crystal malts, by changing the base grain or using malts that have been kilned longer or at a higher temperature. These are sold under names like Dextrin, Carapils, Special B, and Extra Dark Crystal.

Roasted Malts

Roasted malts are heated twice by the maltster. As with all malts, the grain is first dried in a kiln. The length of time that the grain spends in the kiln along with the temperature of the air that is blown through the grain can be increased to start browning reactions. Roasted malts are taken a step further and transferred to a roaster after kilning, where they pick up further color and depth of flavor. The roaster usually consists of a large drum that is slowly turned, ensuring that the grains are evenly roasted to guarantee consistent results.

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