Medium Crystal Malt (Crystal 240) – Crisp – per kg
R40.00 incl. VAT
Crisp – Crystal 240 – With Medium Crystal those intense caramel flavours of thick treacle toffee are developed. To achieve these kinds of flavours the temperature is raised a further step from Light Crystal and the sugars darken further still giving the beer a deep copper hue.
Crisp – Medium Crystal Malt (Crystal 240)
Replacement for (based on ECB):
Simpsons Crystal Dark (1:0.9), Viking Caramel 200.
225.0 – 265.0
Treacle Toffee, Dark Caramel
Milds, best bitters, porters (not stouts)
With Medium Crystal those intense caramel flavours of thick treacle toffee are developed. To achieve these kinds of flavours the temperature is raised a further step from Light Crystal and the sugars darken further still giving the beer a deep copper hue.
Remember that Crystal Malts have no enzymes or FAN preserved so be careful with the addition rate in your mash. You want to add enough to get the depth of flavour desired, but not so much that you will have issues in
fermentation due to a lack of nutrients.
See product leaflet under the attachment tab,
|Dimensions||20 × 30 × 25 cm|
Crystal 240 Malt - Product LeafletDownload
Product leaflet showing information and typical analysis.
Brand: Cactus Craft
Crisp – Roast Barley, is our darkest grain and it is made from unmalted barley. The colour produced can be almost opaque and the flavour is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance.
Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately.
Crisp – Black Malt – The darkest of our roasted malts. When you need an intensely dark colour for stouts and porters this is an excellent malt to use. Despite its reputation as a highly astringent malt, nothing could be further from the truth. This malt brings with it a roasted character with some bitterness and astringency, but also flavours of currants and berries.
Crisp – Chocolate Malt shares many of the characteristics of Black Malt, but because it is roasted for a shorter period of time and to a lower final temperature, it lacks the astringency of Black Malt.
Its main use is in darker beers that require a depth of colour to tend the eye and entice the palate. Chocolate Malt has been used in Irish stout for years and the marriage of Chocolate Malt and Roasted Barley in varying proportions can give rise to a range of flavours from sweet and mellow to acrid and bitter.
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