Depending on the amounts specified in the malt bill, Pale Crystal lends golden to amber hues in finished beers. TF & S Pale Crystal aids in head retention and contributes sweetness, body and caramel flavors to the character of the beer.
Lovibond: 20 – 27
Usage Rate: 1 - 10%
Moisture: 7% Max
Often included in Vienna’s, Amber ales and even lighter hued Pale Ales, Pale Crystal provides color correction, head formation and retentive properties and unfermentable sugars. Like most caramel malts, specifying conservative amounts will prevent under attenuation due to an over abundance of unfermentable sugars. For most styles, ¾ pound of total Crystal/Caramel Malt per 5-gallons proves sufficient. Overuse of Caramel malts results in beers with high quantities of unfermented sugars and sweetness that approaches cloying in taste.
For an American Pale ale, specify a malt bill with 76.4% UK Pale Malt, 12.9% Belgian Aromatic Malt, 8.6% German Munich Malt and 2.1% TF&S Pale Crystal Malt for an O.G. of 1.060. Hop with Centennial hops @ 60, 30, 15 and 5 minutes remaining in the boil seeking to reach 45.3 IBU’s. Ferment with Wyeast 1272 All American Ale yeast.