Caramel malts are produced in several stages.
They contribute in a considerable way the sensation of fullness and body, intensification of the malt aroma, flavor and a unique color.
They increase the body of the beer also to its softness, facilitating the formation and improving the retention of the foam.
It has a dark bronze shine, a typical aroma that serves to intensify and stabilize the flavor.
Intense caramel and cookie aroma, for a round body and color.
- Beer styles: Pilsner, Light beer, Alcohol reduced beers, Bockbier, export beer, Special Beer, Dark beers.
- Raw material: Barley
- Maximum humidity: 2.6%
- EBC: 300
- Extract: 79.0%
- PH: 5.25
- Use rate: 5-40% *
Store in a dry place with a temperature below 40ºC.
It is very important to properly store the malts if they cannot lose freshness and flavor.
* The use ratio is the amount in percentage of this malt that can be used at most to make a style of beer.
en
es 
fr 
ca 
