Caramel malt is produced on the kiln with three different color ranges. Due to the manufacturing process, the enzyme activity is low, which can lead to poor fermentation. As the color rises, the malt aroma increases and the fermentability decreases. Light caramel malt only slightly increases the color but gives the beer more body. In addition to increasing the color, dark caramel malt also accentuates the malt aroma. It is suitable for darker, malty aromatic and full-bodied beers. The share of the bed is 10-25%.Show More
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