The Cara 20 is a very light crystal/caramel malt. The malt is produced in the drum. Due to the caramelisation and low drying temperatures its specific taste is achieved. Adding this type of malt increases the foam stability of your beers. Trough it’s light colour it can even be added in low percentages in your Pilsen beer to improve the foamstability.
Caramalized malts
General characteristics
These malts are all produced in a roasting drum to guarantee complete caramelization.
Production flow
Caramel production flow: Fully steeped – homogeneous germination – roasting
Some references
- Trappist Beers, double, tripple and blond
- Wheat beers
- Ales
- Bock beers
- Lagers
- Light beers
- Hefe weizen
- Abbey beers
- Stout
- …
Cara 20 MD™
Colour EBC:
10 - 20
Colour °L:
8
Rate:
Up to 30 %
Usage:
Pale Ale, Golden Ale, Light beer, Pilsen
CARA_20_MD.pdf
Cara 50 MD™
Colour EBC:
50
Colour °L:
20
Rate:
Up to 25 %
Usage:
Belgian Abbey beers, Pale Ale, Golden Ale
The Cara 50 is a very light crystal/caramel malt use by a lot of Belgian breweries in producing Abbey beers. The malt is produced in the drum. Due to the caramelisation and low drying temperatures its specific taste is achieved.
CARA 50 MD.pdf
Cara 120 MD™
Colour EBC:
120
Colour °L:
45
Rate:
Up to 15 %
Usage:
Belgian Abbey and Trappist beers, Pale Ale, Golden Ale
The Cara 120 is a darker caramel malt use by a lot of Belgian breweries in producing Abbey beers. The malt is produced in the drum. The malt will impart a rich caramel-sweet arome and full flavor, as well as intense dark color.
CARA_120_MD.pdf
Special B® MD™
Colour EBC:
300 - 350
Colour °L:
115 – 135
Rate:
Up to 10 %
Usage:
Double Belgian Abbey and Trappist beers, Stout, Dark Ale
Through it’s unique double drying process, the Special B has an unique arome and flavor. The Special B imparts an heavy caramel taste and is often credited with the raisin-like flavor ot some Belgian Abbey beers. It can substitute Chocolate and black malt when bitterness is not desired.
SPECIAL B MD.pdf
