Fermentable
Caramel Malt 400 — Viking Malt
Viking Malt
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Viking Malt
- Origin
- Finland
- Type
- crystal-caramel
- Malt class
- crystal
- Color
- 151.4 °L (400.0 EBC)
- Extract, fine-grind dry basis
- 68.0 %
- Moisture
- 6.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 5 % of grist
- Needs mashing
- No — can be steeped
Description
Stewed as far as a caramel malt usefully goes, with the burnt-sugar bitterness of a light roast and none of its ash. One to three percent for color and a dry, dark sweetness.