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 – Crystal 100 – Crystal and Cara Malts are so named for the caramelisation and crystallization of the sugars present in the barley kernel. We take green malt from germination and by applying heat while maintaining the moisture content we are able to liquify the endosperm of the barley, transforming the starch into sugars. Heat is then applied and the caramelisation begins.
Crisp – Dark Munich – A magical thing happens when amino acids and reducing sugars combine at critical temperatures; the Maillard reaction. Starting with higher protein spring barley we germinate to higher levels of modification then adjust early kilning conditions to utilise the malt enzymes to hydrolyse protein and convert starch in sugars.
Finally, a long drying phase with a higher temperature results in the Maillard reaction taking place to produce pronounced rich malt, freshly baked bread crust and the characteristic Munich bite at the back of the palate.
Crisp – Flaked Torrefied Oats – Flaked Torrefied Oats consist of husked oat grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm, and then flaked. They will give a smooth, creamy mouthfeel to finished beers. The presence of oat husk can assist with wort separation, especially if the grist contains naked grains such as Malted Rye, Naked Oat Malt or Wheat Malt.
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