Caramel 100/Crystal 30 Malt B04018
Viking Caramel Malts are made from green malt by roasting. A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the roasting process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention.
Caramel Malts are well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for color adjustment and flavor enrichment of pale lagers as well. Compared to Cara Plus, Caramel Malts have a stronger character.
The comparable malts for this product include:
- Great Western 2-Row Crystal 40
- Weyermann CaraMunich Type 2
- Briess Caramel Malt 40L
- Franco-Belges Caramel Munich 40
40 ? 4