Malt
Caraaroma
A very dark caramel malt contributing raisin and burnt-sugar depth without roast bitterness.
Caraaroma gives the dried-fruit and dark caramel character of a strong dark beer without the acrid edge that roasted malt adds at similar colour.
That difference — caramelised sugar rather than roasted starch — is why a Belgian dark strong tastes of raisin where a stout tastes of coffee.
What it does
Crystal / caramel malt. Stewed while wet so starch converts to sugars inside the husk, then kilned. Produces caramel and dried-fruit flavour and unfermentable sugars that add body and sweetness.
Stewed and then kilned at high temperature, caramelising the converted sugar heavily.
Specification
| Colour | 130–180 EBC |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | low |
| Flavour | dark caramel, raisin |