A trip to the heart of the malts
This week, we are going to immerse ourselves in the magical world of crystal and caramel malts, two ingredients that are a real treasure both in the home brewery and in commercial production. If you have ever wondered how these wonders contribute to the complexity of your favorite beer, you are in the right place!
The fascinating past of caramel malts
Although the evil glass is usually the star in the English Ales, it was not always the case. Historically, these Malgas began their Andean in beers of type Mild and Strong before reaching the bitters after World War II. Interestingly, most old beers obtained their color and taste of brown malt, which today is almost a collection object.
Why change?
After the war, the adoption of the crystal malts in many English recipes sought to recover the flavors and colors that were due to brown malt. Thus, the glass extended its reign in the brewery, becoming fundamental for allings of all corners of the world.
The process behind magic: How is Malta Caramelo?
The art of making caramel is a somewhat different process than pale malt. Start with high nitrogen content that is soaked and then germinates. Unlike the pale malt, which dries at low temperatures, caramel malts undergo a humid and warm process that turns sugars while they are still in grain. It’s like a grain spa!
The face and taste of the malt
Subsequently, the malt is held at higher temperatures until the desired color and flavor is achieved. This method creates a wide variety, from the very light face-pils to caramel 120 and beyond. Each one brings a unique personality to beers!
Using caramel malts: key to success
Consider that both caramel and glass malt do not have diastatic power, so they are accessories and not a base itself. They are like the best friends of the pale malt! With them, body and sweetness can be added, but in controlled quantities: no more than 10% of the mixture of grains.
A MODERATION LANGUAGE
Especially beginners, they tend to fall into the excessive trap. Remember, the variety in your mixture is interesting, but a single type of caramel is ideal. Let’s avoid the rainbow of flavors and focus on quality!
Types of Caramel Malts: The route
Under this category, we find malts that range from the lightest, such as Carapils, which give a slight touch of body, to the darkest, which provide a robust character. Each one has their special place in the color palette and flavors of beer.
Malt classification: a brewery menu
From the carapils that offer sweetness and foam retention, to very dark malts that challenge the balance of beer, we will explore how each guy can change the game in your barrel.
Final Reflections: Become a beer teacher
I hope that these pearls of wisdom help you make a better choice on when and how to use crystal and caramel malts in your beer recipes. Thank you for accompanying me on this trip of bubbles and hops! Do not forget to subscribe to our novelties to continue learning and enjoying the world of home brewery as a real professional.
