Fermentable
Caramel Malt 700 — 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
- 264.6 °L (700.0 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
The darkest grade on the caramel ladder, made only in Poland, and closer in use to a chocolate malt than to a crystal: color first, with a dry burnt sweetness behind it. Under two percent is usually enough.