Sugar
Dark candi syrup
Raisin, fig and dark caramel with none of the cloying sweetness of crystal malt, because it ferments out.
Colour
180 L
355 EBC
Potential extract
32 ppg
points per pound per gallon
One kilo gives
+9.6
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
The correct source of dark fruit in a dubbel or a quad. Crystal malt is the common substitute and it is not the same.
Belongs in
- Belgian Dubbel
- Belgian Dark Strong Ale
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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