Crystal vs Caramel Malt

When talking of malts, there are various varieties of malts available and two such are the crystal and the caramel malt. Quite often, caramel and crystal malts are used interchangeably.

In crystal malts, the main ingredient are barleys. On the other hand, caramal malt is made from other grains like rye and wheat.

While Crystal malts are hard, caramel malts are soft. Crystal malts are often known to have crisp sweetness, the caramel malts have lesser sweetness.

Crystal malts, which are often referred to as high nitrogen malts, are prepared from pale malts. Crystal malts are first wet and then roasted in a rotating drum before they are kilned. Crystal malts come with a sweet toffee like flavor. Moreover, the grains are converted sufficiently so that there is no need to mash for extracting the flavor. They are available in different dark colours. During kilning, some sugars could caramelize and become unfermentable. Crystal malts do not have enzymes.

Unlike Crystal malts, caramel malts use more temperature, which brings in more colour and flavour. In Crystal malts, low heat is used in the beginning and once the rain surface is dried off, higher temperature is used to maximise the enzyme’s activity.

Caramel Malts are produced with a special heat “stewing” process soon after malting, which helps in the crystallization of sugars. In caramel malts, the sugars are caramelized into long chains so that they do not convert into simple sugars during the mashing process. This process gives caramel malts a malty sweet. These malts also come in many colours. Some of the caramel malts are Caramel 10, Caramel 40, Caramel 60, Caramel 80, Caramel 120 and Special B 220 L.

Summary

1. In crystal malts, the main ingredient are barleys. On the other hand, caramal malt is made from other grains like rye and wheat.

2. Crystal malts are often known to have crisp sweetness, the caramel malts have lesser sweetness.

3. While Crystal malts are hard, caramel malts are soft.

4. Crystal malts are first wet and then roasted in a rotating drum before they are kilned. In Crystal malts, low heat is used in the beginning and once the rain surface is dried off, more temperature is used to maximise the enzyme’s activity.

5. In caramel malts, the sugars are caramelized into long chains so that they do not convert into simple sugars during the mashing process.

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