Crystal Malts are used to add colour, flavour and sweetness to beer. They are produced by heating wet malt to convert starches to sugars while still in the grain, then roasted under specific regimes to produce various levels of caramelisation, sweetness and colour. Dark Crystal is the most heavily roasted of the standard crystal malts, with a dark and complex, almost burnt-tasting caramel flavour with hints of cherry. It is exceptionally useful and delicious in dark beer styles, but also has solid application in some lighter styles where the particular dark caramel flavours are desired. Lighter-coloured beers will darken fairly quickly with even small additions of Dark Crystal.

Product of New Zealand

Typical colour: 200 EBC

 A $0.10/kg volume discount applies to any order of 4 kg or more of the same malt. To get the lowest possible price, buy by the 25 kg sack.

This is a crystal malt and can be crushed, steeped in water and added to an extract brew, or included with base malts in a mash to provide dark, complex caramel flavours.