Caramalt, such as Briess Caramel 10L, is indeed fermentable. During the malting process, the barley is exposed to heat, which causes the starches in the grain to convert into sugars. Caramel malts, like Caramel 10L, undergo an additional step called stewing or roasting, which further caramelizes the sugars and imparts the characteristic caramel flavor and color.
The roasting process of caramel malts leads to the formation of a variety of sugars, including fermentable sugars. These sugars can be utilized by yeast during the fermentation process to produce alcohol and carbon dioxide. This is why caramel malts are commonly used in brewing to add sweetness, body, and color to the beer.
Personally, as a brewer, I have used Caramel 10L in several beer recipes, and I have observed that it contributes to the overall fermentability of the wort. The sugars extracted from caramel malts are easily consumed by yeast, leading to a complete fermentation and the desired alcohol content in the finished beer.
It is important to note that the fermentability of Caramel 10L and other caramel malts can vary depending on the specific malt and the brewing process. Factors such as the amount of caramel malt used, the mashing temperature, and the yeast strain can all influence the degree of fermentability.
In addition to providing fermentable sugars, caramel malts also contribute to the body and mouthfeel of the beer. The unfermentable sugars present in caramel malts, such as dextrins, add sweetness and contribute to a fuller-bodied beer. These sugars are not consumed by yeast during fermentation and remain in the finished beer, providing a residual sweetness that balances the bitterness of hops.
To summarize, Caramel 10L and other caramel malts are fermentable due to the sugars produced during the malting and roasting process. They contribute to the overall fermentability of the wort, adding sweetness, body, and color to the finished beer.