15-25 EBC
6-10 ASBC

Caramel malts are made of finest two row spring barley grown in the
most prominent regions such as Germany, France, Denmark and
England. The varieties in use are approved and well established in
the country of origin.
Caramel malt is produced on the kiln with three different colours. Due to
the production process the enzymatic activities are reduced. A marked
aroma is present, it is more intense with darker colour. It can be used
attaining slightly darker beer colour together with a smooth aroma in case
of light caramel malt. Dark caramel is typically used to obtain a darker
colour combined with a significant malty aroma and lower fermentability
ending up in fullbodied and sweet malt aromatic beers. The medium colour
is in between these types.