Caramalized malts

Cara 20 MD™
Colour EBC:
10 - 20
Colour °L:
8
Rate:
Up to 30 %
Usage:
Pale Ale, Golden Ale, Light beer, Pilsen

The Cara 20  is a very light crystal/caramel malt. The malt is produced in the drum. Due to the  caramelisation and low drying temperatures its specific taste is achieved. Adding this type of malt increases the foam stability of your beers. Trough it’s light colour it can even be added in low percentages in your Pilsen beer to improve the foamstability.

Download specifications: PDF icon CARA_20_MD.pdf
Cara 50 MD™
Colour EBC:
50
Colour °L:
20
Rate:
Up to 25 %
Usage:
Belgian Abbey beers, Pale Ale, Golden Ale

The Cara 50  is a very light crystal/caramel malt use by a lot of Belgian breweries in producing Abbey beers. The malt is produced in the drum. Due to the  caramelisation and low drying temperatures its specific taste is achieved. 

Download specifications: PDF icon CARA 50 MD.pdf
Cara 120 MD™
Colour EBC:
120
Colour °L:
45
Rate:
Up to 15 %
Usage:
Belgian Abbey and Trappist beers, Pale Ale, Golden Ale

The Cara 120  is a darker caramel malt use by a lot of Belgian breweries in producing Abbey beers. The malt is produced in the drum. The malt will impart a rich caramel-sweet arome and full flavor, as well as intense dark color.

Download specifications: PDF icon CARA_120_MD.pdf
Special B® MD™
Colour EBC:
300 - 350
Colour °L:
115 – 135
Rate:
Up to 10 %
Usage:
Double Belgian Abbey and Trappist beers, Stout, Dark Ale

Through it’s unique double drying process, the Special B has an unique arome and flavor. The Special B imparts an heavy caramel taste and is often credited with the raisin-like flavor ot some Belgian Abbey beers. It can substitute Chocolate and black malt when bitterness is not desired.

Download specifications: PDF icon SPECIAL B MD.pdf
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