Replacement for (based on EBC):
Best Special X (1:1), Viking Caramel 400 (1:1), Weyermann Caraaroma® (1:1), Simpsons Dark Crystal (1:1.1).
380.0 – 435.0
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 is 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.
See product leaflet under the attachment tab,