Crisp – Crystal 150 – per kg

Crisp Crystal 150

Crisp Crystal 150 is the “standard” crystal malt often called for in traditional British recipes. Produced by stewing green malt to convert starches to sugars before roasting to a mid-amber state, it creates a glassy, caramelised interior. This process yields unfermentable sugars that add a significant “chewiness” and residual sweetness to the finished beer. Its flavour profile is more intense than Crystal 100, moving into deep toffee and burnt sugar territory. It is highly valued for its ability to balance the assertive bitterness of traditional hops while providing a vibrant, warm copper hue and excellent foam lacing.

Key Benefits

• Traditional Profile: Provides the quintessential British “toffee” malt character.
• Residual Sweetness: Adds unfermentable sugars that increase body and mouthfeel.
• Foam Stability: Enhances head retention and provides a dense, creamy foam.
• Visual Warmth: Contributes a deep, brilliant copper-to-red colour to the wort.

Applications

• Brewing: The cornerstone for Best Bitters, Strong Ales, and traditional IPAs.
• Cider Making: Frequently used in “Graff” styles to add a sweet, toasted counterpoint to apple acidity.
• Distilling: Utilised in specialist malt whiskies for caramel spirit precursors.

Typical Usage

• Rate: 5% to 15% of the grist depending on the desired intensity of colour and sweetness.

Technical Data

• Moisture: 3.5% max
• Extract (Dry Basis): 74.0% min
• Colour: 130 – 170 EBC
• Crystallisation: 90% min

Storage and Handling

Store in a cool, dry place (below 20°C). Keep bags tightly sealed to prevent the hygroscopic sugar-rich kernels from absorbing moisture. Best used within 12 months.

Summary

A quintessential mid-colour crystal malt providing a rich toffee sweetness and deep copper hue, essential for balancing bitterness in traditional ales.