Briess Caramel 120L
Briess 2-Row Caramel 120L is a very dark crystal malt made with 2-row barley. It imparts deep red color and pronounced flavors of burnt-sugar, raisin, and prunes. Crystal malts also add body and improve head retention. Usage is progressive, starting light to add deep richness to pilsners and reaching the maximum 15% to impart color and “raisiny” flavor to darker ales, stouts, and porters.
Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color.
Pronounced caramel, burnt sugar, raisiny, prunes
This is a drum roasted crystallized malt that improves foam, enhances viscosity, and contributes golden hues with a dried fruit, candy-like sweetness. Our Caramel Malts are roaster produced, making them the fullest flavored and best-performing Caramel Malts.
Usage Levels / Beer Styles
1-3% For balance in Pilsners
5-10% In lagers ranging from Vienna and Oktoberfest to Dark Lagers
5-10% In a variety of ales including Pale Ales, bitter IPSs to Porters and Stouts and Barley Wine
10-15% In various styles including Doppelbocks and Barley Wine
Briess 2-Row Caramel 120L is a very dark crystal malt made with 2-row barley. It imparts deep red color and pronounced flavors of burnt-sugar, raisin, and prunes. Crystal malts also add body and improve head retention. Usage is progressive, starting light to add deep richness to pilsners and reaching the maximum 15% to impart color and “raisiny” flavor to darker ales, stouts, and porters.
Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color.
Pronounced caramel, burnt sugar, raisiny, prunes
This is a drum roasted crystallized malt that improves foam, enhances viscosity, and contributes golden hues with a dried fruit, candy-like sweetness. Our Caramel Malts are roaster produced, making them the fullest flavored and best-performing Caramel Malts.
Usage Levels / Beer Styles
1-3% For balance in Pilsners
5-10% In lagers ranging from Vienna and Oktoberfest to Dark Lagers
5-10% In a variety of ales including Pale Ales, bitter IPSs to Porters and Stouts and Barley Wine
10-15% In various styles including Doppelbocks and Barley Wine
Briess 2-Row Caramel 120L is a very dark crystal malt made with 2-row barley. It imparts deep red color and pronounced flavors of burnt-sugar, raisin, and prunes. Crystal malts also add body and improve head retention. Usage is progressive, starting light to add deep richness to pilsners and reaching the maximum 15% to impart color and “raisiny” flavor to darker ales, stouts, and porters.
Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color.
Pronounced caramel, burnt sugar, raisiny, prunes
This is a drum roasted crystallized malt that improves foam, enhances viscosity, and contributes golden hues with a dried fruit, candy-like sweetness. Our Caramel Malts are roaster produced, making them the fullest flavored and best-performing Caramel Malts.
Usage Levels / Beer Styles
1-3% For balance in Pilsners
5-10% In lagers ranging from Vienna and Oktoberfest to Dark Lagers
5-10% In a variety of ales including Pale Ales, bitter IPSs to Porters and Stouts and Barley Wine
10-15% In various styles including Doppelbocks and Barley Wine
