Malt
Dark crystal malt
The dark end of the English crystal range, contributing raisin and burnt toffee.
Dark crystal is what gives an old ale or a strong bitter its dried-fruit depth. Used heavily it turns sticky, which is the most common fault in the styles that rely on it.
The colour is misleading: this is caramelised sugar, not roast, and it contributes no coffee or acridity.
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 then kilned hot enough that the converted sugars caramelise deeply.
Specification
| Colour | 120–160 EBC |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | low |
| Flavour | dark toffee, dried fruit |