Malt
Carahell
A pale caramel malt used for body and head retention without adding much colour.
Carahell sits at the palest end of the caramel range and is used where a beer needs body and foam stability without the toffee character a darker crystal would bring.
It is common in German wheat beers and Helles, where any visible colour shift would be a fault.
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 wet in the drum so starch converts inside the husk, then kilned lightly.
Specification
| Colour | 9–13 EBC |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | low |
| Flavour | light caramel, honey |