Crystal Malts and Crystal Red
Our Crystal malts are produced with our special High Performance kiln. After the germination process, enzymes are stimulated to degrade starch and proteins, the result is a liquified endosperm in which the monosaccharides are readily available. Crystal malts are thus characterized by their hard crystallised endosperm, the very sweet character that gives a fuller body to the beer, a friendly aroma and a deeper color.
Scroll left and right in the table below.
|Malt type||Colour (EBC)||Colour (Lovibond)||Application||Characteristics|
|Crystal malt (pale)||20 -30||8-12°L||Trappist ales
IPAs / NEPAs
Sweet, slight malty, flavour
|Crystal Red||40-60||15-25°L||Amber, Red Ales||Full red color
Sweet flavour resulting in a full body
The typical combination of colour and flavour enable its application in red colored beers such as red ales
|Crystal malt (dark)||100 – 140||38-55°L||Trappist dubbel ales
Deep dark color