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Base Malts and Specialty Grains

Base malts provide the foundation of fermentable sugars for beer, while specialty grains add color, flavor, and character. From pale 2-row barley to rich crystal malts and roasted grains, these ingredients form the backbone of your beer recipe.

Showing 261 to 280 of 656 grains.

Great Western • United States

Crystal 60

Similar to C40 but with a more extensive roasting to a target color of 60° ASBC. Has a more pronounced caramel flavor to coincide with the color.

  • Yield: 30.0 oe
  • Color: 60 L

Crisp • United Kingdom

Crystal 60

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • Yield: 33.3 oe
  • Color: 60 L

Bairds Malt • United Kingdom

Crystal 65

Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.

  • Yield: 31.8 oe
  • Color: 65 L

Great Western • United States

Crystal 75

This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.

  • Yield: 30.0 oe
  • Color: 75 L

Bairds Malt • United Kingdom

Crystal 75

Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.

  • Yield: 32.0 oe
  • Color: 75 L

Crisp • United Kingdom

Crystal 77

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • Yield: 33.3 oe
  • Color: 77 L

Beeston • UK

Crystal Malt

Distinctive coffee flavor

  • Yield: 30.5 oe
  • Color: 31.6 L

Joe White Maltings

Crystal Malt

Product Code: 1108

  • Yield: 31.9 oe
  • Color: 53.283 L

French & Jupp's Ltd.

Crystal Malt

Toffee-like nutty flavor.

  • Yield: 33.7 oe
  • Color: 64.6038 L

American

Crystal Malt 10°L

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • Yield: 32.9 oe
  • Color: 10 L

American

Crystal Malt 120°L

Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • Yield: 31.0 oe
  • Color: 120 L

American

Crystal Malt 20°L

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • Yield: 32.9 oe
  • Color: 20 L

American

Crystal Malt 40°L

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • Yield: 32.0 oe
  • Color: 40 L

American

Crystal Malt 60°L

Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • Yield: 32.0 oe
  • Color: 60 L

American

Crystal Malt 80°L

Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • Yield: 31.0 oe
  • Color: 80 L

American

Crystal Malt 90°L

Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • Yield: 31.0 oe
  • Color: 90 L

Thomas Fawcett • UK

Crystal Malt I

Ale colour and flavour adjustment tailored to requirement.

  • Yield: 31.1 oe
  • Color: 45 L

Thomas Fawcett • UK

Crystal Malt II

Ale colour and flavour adjustment tailored to requirement.

  • Yield: 31.1 oe
  • Color: 65 L

Briess • America

Crystal Red™ Malt

This drum-roasted crystallized malt adds gold, orange, and red tones when used sparingly, with minimal effect on flavor. At higher levels, it delivers intense red-brown coloration along with rich, complex notes of caramelized and burnt sugar.

  • Yield: 33.1 oe
  • Color: 200 L

Thomas Fawcett • UK

Crystal Rye Malt

Ale colour and flavour adjustment tailored to requirement.

  • Yield: 30.3 oe
  • Color: 75 L

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