Kilned caramel malts add to the malty sweetness of ales and lagers and yield appealing reddish amber hues

When asked to recall favorite beers, we often focus first on unique flavor and color characteristics. When selecting specialty malt for the beer you produce, you should define your desired flavor and color as a first step. If you seek to produce a smooth and subtly sweet caramel malt flavor with a red hue, kilned caramel malt products are ideal. Kilned caramel malts enhance smooth beers and achieve improved mouthfeel.  

Specialty malt is any malt other than the standard brewer’s malt which is used as the base for all brews. It is designed to add unique characteristics to the finished product.

Kilned caramel malts are considerably different than their roaster produced cousins. To produce kilned caramel malt, green malt is transferred to a kiln. In the initial stages of heating, called the “stewing “phase, moist air is re-circulated through the grain bed. At high moisture levels, enzymes convert a portion of the starch into sugar. After stewing, the moisture of the air is gradually decreased at the same time that temperatures are increased. Eventually all moisture is removed.

Kiln dried caramel malt has unique color, flavor and physical properties developed that depend on:

• Applied temperature
• The length of time heat is applied
• The moisture content of the grain during heat application

Kilning is a slow warming process where the malt develops the caramel flavors, colors, and aromas over time. The temperature in the latter stages of the process is sufficient to caramelize the sugar, which gives caramel malt its name.

These sugars are caramelized into longer chains that are not converted into simple sugars by the enzymes during the mash. Because the kiln never exceeds 220ºF, the malt never burns and roasted flavors do not develop. This results in a maltier or caramel sweet, fuller tasting beer. The malty sweetness contributes to improved mouthfeel and body in the final product which also aids head retention and foam stability.

These kilned malts are used for almost all ale and higher gravity lager styles. One beneficial flavor characteristic of this product is a comparatively lower astringency contributed to the finished beer. This improved smoothness is thought to be a result of lower process temperatures.

If you want to produce a beer with caramel flavor, but want to steer clear of roasted notes, caramel kilned malts are ideal. Cargill’s 6 row caramel malt uses what we believe is the finest six-row barley available. Our six-row caramel malts are made in our circular kiln, one batch at a time. These malts are an excellent addition to any beer requiring additional color and mild caramel malt sweetness. Our higher-color caramel malts provide intense red hues with lower astringency than traditional crystal malts produced in a roaster.