Melanoidin malt intensifies reddish hues in styles such as Red ales, Vienna’s, Oktoberfest’s, Amber ales and Bock styles. Improves stability of flavor profile and can be used in quantities between 1 and 20%.
A Belgian variety of Munich malt kilned to a rating of 17 - 21 Lovibond. Providing malty flavor and aroma’s, Aromatic malt yields amber to reddish hues depending on the amounts specified in the malt bill. While Aromatic Malt contains enzymes and will self convert in the mash at up to 100%, the grain is lower in Diastatic power, thus limiting usage to 30% of the total grist proves more practical. Aromatic is a nice alternative to Dark Munich Malt in many different styles.
Dingemans Biscuit provides a warm bread or biscuity aroma and flavor while lending garnet to brownish hues in the finished beer, depending upon the amount specified in the recipe. Produced through roasting, Biscuit Malt contains no enzymes and must be mashed with malts having high Diastatic power. Provides a biscuity aroma to the mash and finished beer.
Produced from 6 – row winter barley, Cara 8 provides a light caramel character while improving foam stability in the finished beer. For slight color correction, the Cara malt may be added in small percentages to lighter hued beers such as Pilsners, Munich Helles, Blonde ale, Cream ale, Pale ale, Golden ale or any other styles requiring a touch of caramel enhancement.
Appropriate for any style of beer requiring 20 L caramel malt, Cara 20 is a light crystal malt created to enhance caramel flavor and color correction. Utilized by a number of Belgian breweries for the production of Abbey or Trappist type ales, the 20L CaraVienne blends well with Belgian Biscuit and Aromatic malts in a range of malt bills.
Imparting a rich, caramel-malt sweet aroma and flavor, Cara 45 is a darker crystal malt utilized by a number of Belgian breweries in the production of Abbey, Trappist, Pale ale and Golden ale. For color correction, CaraMunich will create reddish hues or intense dark coloration depending on the amount specified in the malt bill.
A Belgian variety of dark crystal malt often included in the darker ales of Belgium. Imparting toffee and toasted notes to finished beer, Special B provides color correction or deep, saturated hues depending on the amount specified in the malt bill.