A dark caramel malt. Crystal malt undergoes a special kind of drying process where the green malt is baked at saccharification temperature before the temperature is quickly raised and the malt is dried. The result is a caramelization of the malt grain and gives rise to a crunchy caramel taste. Used to adjust colour and flavour of ales, giving deep golden to red hues. The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. Grain type: barleyColour: 250 - 290 °EBC (94 - 109 Lovibond)Usage: Up to 10%