Caramel Malt

caramel malt. (kae'-ruh-mel mohlt)

    Malt prepared from fully modified sugar-rich barley that is lightly steeped, kiln dried, re-steeped, and heat dried again at temperatures of 150–170 °F (65.5–76.7 °C) for one to two hours, thus converting the soluble starches within the grain into sugar as in mashing. The temperature is then increased to about 250 °F (120 °C) with frequent checks for color. Caramel malt is available in pale (CaraPils) to dark (as high as 160 °L) colors and is used in small amounts (12–15 percent) to impart sweetness, aroma, and a coppery color to beer. Syn: Caramelized Malt; crystal malt. See also: Pale Crystal Malt