Dark Crystal Malt (Gladfield)
Crystal Malts, also known as Caramel Malts, are used to add colour, flavour and sweetness to beer. Gladfield’s Crystal Malts are made from lower to mid-range nitrogen winter or autumn barley varieties, that are soaked in water, germinated, left wet and then heated. This converts the sugars while they are still in the grain.
We then roast our Crystal Malts in our high-tech purpose-built roasting drum making sure that the crystallisation process is even throughout. This gives sweetness and even colour to the final malt.
Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer. It is important to note that our Crystal Malt must be used fresh to get the best results.
Dark Crystal Malt
Use: Adds a nutty bittersweet caramel flavour and body.
| EBC Test Method | Specification |
| Dark Crystal Malt | |
| Moisture (max) % | 6 |
| Extract - Fine Dry (min)% | 78 |
| Wort Colour | 175 - 225 |
| pH | 4.7 |
| Typical Colour | 200 |
Weight is dependent on your selection:
For example if you want 4.2 kg:
Select 100g and 42 units.
Packaging
We will endeavour to place your order into a single package, however due to vacuum packaging, the maximum we can fit into a bag is approximately 2.5 kg's. This helps keep your grains fresher for longer and allows for the dimensions to fit into the standard boxes used for delivery.