Crystal 60 L
Mid-colour crystal malt. Adds amber colour, body, and toffee/dried-fruit sweetness without overpowering the base malt character.
| SKU | HW-G-C60 |
|---|---|
| Price | £2.95 / 500 g |
| In stock | Yes |
| Origin | UK |
| type | crystal/caramel specialty malt |
| colour lovibond | 60 |
| ebc | 120 |
| potential yield ppg | 34 |
| diastatic power | 0 |
Crystal 60 sits in the sweet spot between very light caramel (Crystal 20-30, mostly residual sweetness) and dark caramel (Crystal 120+, raisin and burnt-sugar territory). It contributes amber-orange colour, a noticeable body boost, and a flavour somewhere between honey and dried apricots.
How much to use
| Beer style | Typical % of grist |
|---|---|
| British bitter, ESB | 5-10% |
| American amber / red ale | 8-15% |
| American IPA (modern hop-forward) | 0-3% |
| Lager or Pilsner | 0% |
How it’s made
Crystal malt is “stewed” in the husk before kilning — the grain is mashed inside its own kernel, then kiln-dried, which crystallises the sugars and locks in the colour. Because the starches have already been converted to sugars, crystal malt contributes no enzymatic power to the mash. Always pair with a fully-converting base malt.