Dark Crystal Malt has the highest degree of caramelisation. It is also known as Crystal 400. Crystal and Cara Malts are so named for the caramelisation and crystallization of the sugars present in the barley kernel. 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.<\/p>\n
Crystal Malt sugars are non-fermentable so add a level of dextrin sugars that are preserved through to the final beer.<\/p>\n
Remember that Crystal Malts have no enzymes or FAN preserved so be careful with the addition rate in your mash. You want to add enough to get the depth of flavour desired, but not so much that you will have issues in fermentation due to a lack of nutrients.<\/p>\n
Please check the video below to learn more about the flavour and aroma profile, and usage suggestions for Dark Crystal Malt:<\/p>\n