Understanding crystal malt properties informs how to use them! They impart sweetness and body from mostly unfermentable sugars, and do not contribute enzymes to a mash. Why is it this way, and how can the range of colors be explained?
This is the typical process crystal malt is made:
- Barley is germinated (sprouted) normally, becomes green malt.
- The still-moist green malt is loaded into a special drum or kiln.
- It is heated at relatively high temperature while it still has high moisture content. This is the key step. The moisture + heat causes the starches inside each kernel to gelatinize, and the sugars to caramelize, making them unfermentable and deactivating enzymes.
- The Maillard reaction (sugars + amino acids reacting under heat and moisture) happens intensely because the grain is wet and roasted to specific levels i.e. 60L.
- After the caramelization step, the malt is then dried and finished at a lower temperature to stop enzyme activity and lock in the final color.
The product is a delicious, sweet grain with varying levels of caramelization, effectively presenting a candy store when lined up at the brew shop. Use them when you want [preferred form/flavor/type of sweetness]. A byproduct is increased body and supporting malt character.
The higher the number (Crystal 20 → Crystal 150), the longer and hotter that roast was:
- Lighter crystals (20–60) → subtle toffee, caramel, malt roundness
- Darker crystals (80–150) → richer raisin, dark fruit, dark and burnt sugar
The common statement of "typically 5-15% of grist" is almost completely unhelpful when determining which type of crystal to use and how much. Usage completely depends on the desired outcome of the beer. 5% usage of crystal 60 in a stout can highlight some lighter sweetness and add complexity in the context of dark, roasty flavors (a supporting player). A pale ale may seek 10% crystal 40 for sweetness to balance hops, add color, and especially provide supporting malt character, aka backbone (a main player).
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