ParameterUnitMinMax
Moisture% 8.0
Extract (dry basis)%78.0 
Wort colorEBC(Lov.)45.0 (17.4)55.0 (21.2)
pH  6.0

A medium Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.

Characteristics:

Château Cara Ruby® malt imparts a rich caramel-sweet aroma and a toffee-like flavour, adding light amber to reddish colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.

Usage:

Brown Ales, Brune des Flandres, Bock, Scottish Ales. Up to 25% of the mix.

Storage and Shelf life:

Malt should be stored in a clean, cool (< 22 °C) and dry (< 35 RH %) area. If these conditions are observed, we recommend to use all whole kernel products within 24 months from the date of manufacture and all milled products within 3 months.

Packaging:

Bulk; Bulk in Liner Bag in Container; Bags (25kg, 50kg); Big Bags (400 - 1,400kg). All types of packaging – in 20’ or 40’ containers for export.

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