Pauls Malt Mark 5 – Medium Crystal Malt
Less sweet than light crystal, with stronger roasted taste.
How it’s made: We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar.
Profile: 150–190 EBC. It gives a an amber to red hue in higher proportions. Rich in reducing sugars, it provides delicious caramel sweet flavours, additional body, and flavour stability. No enzymatic potential.
Beer Styles: German-style Lagers, Ales, Pale Ales, IPA, Porters (for sweetness).
Typical Usage Rate: 2-10% (as high as 20% to strong beers) addition to mash tun with base malts.
Pauls Malt Tech Specs IOB
