Dark Crystal Malt from Gladfield is a non-diastatic, crystal (caramel) malt made by roasting germinated barley in a drum to develop a nutty, bittersweet caramel flavor and substantial body—without contributing fermentable sugars on its own

Contributes deep amber to mahogany color (~200 EBC).

Delivers rich caramel sweetness with nutty and toffee-like tones, and enhanced body

Suggested inclusion rate: up to ~25% of total grist—use moderate levels (~5–15%) in most darker styles. When used above ~20%, it can significantly deepen colour and sweetness, best suited for brown ales, porters, darker lagers