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Crystal Malt 20
What it does :
Crystal malt 20 L will add a golden color and sweet, mildly caramel flavor to your beer.
What it is:
Crystal Malt 20 is a barley malt that is 20 Lovibond in color. It is produced by maltsters from green malt with a three-phase process: stewing to convert the starches into sugars, drying the grains, and roasting to achieve the desired color. This process can take three hours per batch at temperatures of 120-280 F (49-138 C), depending on the color and flavor intensity desired. This process makes use of the Maillard reaction, which generates desired colors and flavors but makes the sugars unfermentable. This malt contains no enzymes, and therefore does not require mashing.
Crystal Malt 20 can be 5-20 percent of your grist. Of course, the actual amount you need depends on the style of beer that you are making. Use our brewing calculators to compute the exact amount you need to achieve your specific original gravity and color targets.
Because the sugar conversion is complete, Crystal Malt 20 is ready for you to steep in 150 F (60 C) water for 20-30 minutes before boiling the resulting extract in the wort. Or, for all-grain brewing, you can add the grains to the mash before the wort boil.
Related LinksMalt Extract Gravity and Color
Final Gravity Prediction
Brewing Process Efficiency