Crystal Malt Medium - Whole

Taking undried (green) high nitrogen malted barley direct from the malting process, just before kilning, raising it to mash temperature and then holding this until conversion is complete makes Crystal malt, a British invention.

It is then kilned at about 250C which caramelises the malt as it dries leaving it a golden red colour.

This imparts a distinctive coppery hue, and a nutty caramel flavour.

Crystal malt contains a high proportion of dextrins.

This gives both body and a degree of sweetness that will perfectly balance the high hop levels traditionally found in British beers.

They contain no enzymes.

Try taking it whole & crushing it yourself for maximum efficiency of extract & contribution.

United Kingdom

Approx Colour 240 EBC Maximum Percentage 20%


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