A medium Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.
Château Cara Ruby® malt imparts a rich caramel-sweet aroma and a toffee-like flavour, adding light amber to reddish colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.
Brown Ales, Brune des Flandres, Bock, Scottish Ales. Up to 40% of the mix.