Definitions for "Caramel Malt"
See Crystal Malt.
By wet roasted barley malt the sugar caramelizes and provides the beer with a reddish colour and a caramel flavour.
Malt prepared from fully modified sugar-rich barley that is lightly steeped, kiln-dried, re-steeped, and heat-dried again at temperatures of 150° to 170° Fahrenheit 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° Fahrenheit. Caramel malt is available in pale (cara-pils) to dark colors and is used in small amounts (12 to 15 percent) to impart sweetness, aroma, and a coppery color to beer.