Drum-roasted caramel malt brings balance to beer profile, fullness and ruby hues in colour.

How it’s made:We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar.

Profile:110 130 EBC. It gives an amber to red hue in higher proportions. Rich in reducing sugars, it provides delicious caramel sweet flavours, additional body, and flavour stability. No enzymatic potential.

Beer Styles:German-style Lagers, Ales, Pale Ales, IPA, Porters (for sweetness).

Typical Usage Rate:2-10% (as high as 20% to strong beers) addition to mash tun with base malts.

Pauls Malt Tech Specs IOB