Crystal and caramel
Crystal 40L
The standard caramel malt: toffee, light raisin, and the amber colour most pale ales get their tint from.
Colour
40 L
79 EBC
Potential extract
34 ppg
points per pound per gallon
One kilo gives
+10.2
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
15%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
5 to 10% in a pale ale. Past 15% the sweetness stops the hops cutting through.
Belongs in
- American Pale Ale
- American Amber Ale
- Best Bitter
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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