Dark Crystal Malt – Pauls Malt

Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallises during kilning to a glassy sugar.

200 -250 EBC. It gives an amber to red hue in higher proportions. Rich in reducing sugars, it provides delicious caramel sweet flavours, additional body, and flavour stability. No enzymatic potential.

German-style Lagers, Ales, Pale Ales, IPA, Porters (for sweetness).

2-10% (as high as 20% to strong beers) addition to mash tun with base malts.