Crystal malts come in a wide range of colors, from light to dark, which can greatly influence the flavor profile of a beer. The color of crystal malt is measured using the ASBC (American Society of Brewing Chemists) scale, which ranges from around 10 ASBC to close to 200 ASBC.
At the lower end of the scale, around 10 ASBC, you'll find the lighter crystal malts. These malts contribute a light, sweet caramel flavor to the beer. They add a subtle sweetness and a hint of toffee, without overpowering the other flavors in the beer. These lighter crystal malts are often used in pale ales and lighter-bodied beers to add complexity and a touch of sweetness.
Moving up the color scale, you'll find crystal malts in the range of 20-40 ASBC. These malts have a deeper amber color and a richer flavor compared to the lighter crystal malts. They can add notes of caramel, toffee, and even a hint of nuttiness to the beer. These malts are commonly used in amber ales and brown ales, where they can provide a more pronounced sweetness and a deeper flavor profile.
As we continue up the ASBC scale, we reach the medium to dark crystal malts in the range of 60-90 ASBC. These malts have a darker color and a more intense flavor profile. They can contribute flavors of dark caramel, burnt sugar, and even hints of roasted coffee or chocolate. These malts are often used in darker beers such as stouts and porters, where they add a rich, sweet complexity and a touch of roastiness.
At the upper end of the scale, we have the darkest crystal malts, with colors approaching 200 ASBC. These malts have a deep mahogany or even black color and contribute intense flavors of toffee, molasses, and dark chocolate. They are used sparingly in recipes, as their strong flavors can easily dominate the beer if used in excess.
It's important to note that crystal malts do not contribute enzymes to the mash. They are primarily used for their color and rich flavor. The varying levels of crystal malt allow brewers to create a wide range of beer styles with different flavor profiles and colors.
In my own brewing experience, I have used crystal malts of various colors to add complexity and depth to my beers. I particularly enjoy using the lighter crystal malts in pale ales, where they provide a subtle sweetness that balances the hop bitterness. On the other hand, I have also experimented with the darker crystal malts in stouts, where they contribute a rich, roasted flavor that complements the dark malt character.
To summarize, crystal malts come in a range of colors from around 10 ASBC to close to 200 ASBC. These malts contribute flavors ranging from light sweet caramel to dark roasted toffee, depending on the level of color. They are used primarily for their color and flavor contributions and do not provide enzymes to the mash. The choice of crystal malt level allows brewers to tailor the flavor profile and color of their beers to create a wide range of styles.