Crystal / Caramel Malt a.k.a. Crystal 60L
The candy-like sweet center of so many American IPAs.
What it tastes like
Crystal malt is what gives American IPA, amber ale, and ESB their toffee-caramel-raisin character. The grain is stewed before kilning, which converts starches inside the husk into crystallized sugars that survive the brewing process. The L number (10L through 120L) tells you the color and depth — light crystals taste like honey and toast, mid-range crystals taste like caramel and toffee, dark crystals taste like dark fruit and raisin. Crystal/caramel-heavy IPAs were the West Coast standard; modern hazy IPAs use much less.
Best in these styles
For brewers — technical profile
Where to source
Maltsters that produce or distribute this grain:
History
Crystal/caramel malts emerged in late 19th century English brewing as a way to add flavor and color complexity to pale ales. The Crystal name is mostly British; American brewers more often use Caramel.