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Crystal and caramel
Crystal 120L
Burnt sugar, prune and raisin, verging on a light roast character.
Colour
120 L
236 EBC
Potential extract
33 ppg
points per pound per gallon
One kilo gives
+9.9
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
10%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
2 to 5% in a strong dark beer. It is intense and turns cloying quickly.
Belongs in
- Imperial Stout
- Old Ale
- American Barleywine
Recipes on this site that use it
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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