Hva som blir sagt om dette i boken Malt: A Practical Guide From Field to Brewhouse
"Caramel/Crystal Malts
Color Range: 10–200 SRM
Caramel (also known as Crystal) malts are made by raising the temperature of green malt to turn starches and proteins into the sugars and amino acids needed for Maillard reactions. Determining the best *
Crystal malts contribute to the flavor and color of the beer equally. Sensory evaluation of the malt is the key to understanding how it will express itself in a beer. Light-to-mid color crystals are often used when crystal malt flavor is the desired main flavor for the beer. These 20 to 60 Lovibond malts tend to have a cleaner flavor that allows them to stand out as main actors on the aromatic stage of beer flavor. Darker crystal malts are useful but are generally used for the supporting flavors they contribute to beers.
Lighter caramel malts seem to be more forgiving and can be used in higher percentages than dark malts before the flavors become clumsy and overbearing. Higher color varieties can (and do) overwhelm a beer when used in excess. It is especially important that the brewer taste caramel malts, as the flavor range varies more for a given color than with other malts. Substitution of like-color crystal malts can cause perceptible changes to finished beer to a degree not seen with ingredients like black malt."
"Caramel/Crystal Malts
Color Range: 10–200 SRM
Caramel (also known as Crystal) malts are made by raising the temperature of green malt to turn starches and proteins into the sugars and amino acids needed for Maillard reactions. Determining the best *
Crystal malts contribute to the flavor and color of the beer equally. Sensory evaluation of the malt is the key to understanding how it will express itself in a beer. Light-to-mid color crystals are often used when crystal malt flavor is the desired main flavor for the beer. These 20 to 60 Lovibond malts tend to have a cleaner flavor that allows them to stand out as main actors on the aromatic stage of beer flavor. Darker crystal malts are useful but are generally used for the supporting flavors they contribute to beers.
Lighter caramel malts seem to be more forgiving and can be used in higher percentages than dark malts before the flavors become clumsy and overbearing. Higher color varieties can (and do) overwhelm a beer when used in excess. It is especially important that the brewer taste caramel malts, as the flavor range varies more for a given color than with other malts. Substitution of like-color crystal malts can cause perceptible changes to finished beer to a degree not seen with ingredients like black malt."
