Pronounced caramel, slightly burnt sugar, raisiny. A distinguishing characteristic of Caramel Malts is their ability to improve foam development and stability and enhance viscosity due to non-fermentable structures they contribute to beer.
- 1-3% For balance in Pilsners
- 5-10% California Common Beer, Vienna, Marzen and Oktoberfest
- 5-15% Doppelbocks, Dark Lagers and Barley Wine
- 5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porters
Selecting the same Grain Bill option for multiple grains will result in all of those grains being packaged together. Selecting "None" will indicate that you want this grain packaged separately.