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Briess Caramel Malt 60°L contributes body and foam stability. It produces a sweet, pronounced caramel flavor and it adds deep golden to red hues.
Use 1-3% of the total malt content of a recipe for balance in Pilsners; 5-10% in California Common, Vienna, Marzen and Oktoberfest; 5-15% in Dopplebocks, Dark Lagers, Barley Wine, certain styles of Brown Ales, Scotch Ales, Stouts and Porters.

Additional Information

Unit Type (eg: lbs) pound
Malt Type Caramel & Crystal
Origin US/Canada
Lovibond 60

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