Dark Crystal (Crystal 400)

Colour

418–478 EBC

Extract (fine grind, dry basis)

71.5 %

Maximum share of the grist

10 %

Max. moisture

≤ 3 %

Dark Crystal Malt has the highest degree of caramelisation. The flavours are now transformed into sultanas, raisins, plums and dark, dried fruits. By now the sugars are actually being broken down by chemical processes and so the residual sweetness that the other Crystal Malts impart are being replaced by an increase in bitter flavours. Crystal Malt sugars are non-fermentable so add a level of dextrin sugars that are preserved through to the final beer.

Crisp Malt · Maltster's description

• Maltster's page
• Crisp Malt · United Kingdom