Crisp Dark Crystal Malt Crushed

Beer Styles
Ruby, porters

Usage Rate
Up to 10%

Dark Crystal Malt has the highest degree of caramelisation. The flavours
are now transformed into sultanas, raisins, plums and dark, dried fruits.
By now the sugars are actually being broken down by chemical processes
and so the residual sweetness that the other Crystal Malts impart are being
replaced by an increase in bitter flavours.
Crystal Malt sugars are non-fermentable so add a level of dextrin sugars that
are preserved through to the final beer.