Weyermann® CARAWHEAT® 10 lb

Caramel malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash caramel malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Weyermann® caramel malts are produced in roasting drums, not kilns, to ensure that saccarification and caramelization occur uniformly through each batch, resulting in more consistent flavor and color.