An “in between” crystal malt at around 40L, it fills the gap between caramalt (20L) and medium crystal (55L).
As with all Crystal malts, the character of this malt is contributed by unfermentable crystallized sugars produced by a special process Called “stewing”. 5 to 20 % Pale Crystal will lend a balance of light caramel color, flavor, and body to Ales and Lagers.
Caramel 40 is a mainstay malt in brewing of all types of ales. It can be used in British and American ales, and in conjunction with other malts in Belgian ales and German lagers.
Similar to Weyermann Caramunich II.