A mid-range caramel malt that's widely used in British ales. It adds colour and caramel flavour if used in appropriate quantities (i.e. sparingly), but overpowers in large doses.
As well as contributing to the trademark complex flavour of English ordinary and best bitters, it can also be used to enrich porters and stouts. Although these can be produced with black patent malt and a base malt such as pale ale, they benefit from the complexity added by caramel malt.
Caramel malts undergo a slightly different malting process to other roasted malts. They are heated while wet, so the sugars inside the grain are in a liquid state during roasting.
This means that caramel flavours develop, in much the same way as when sugar solution is heated on a stove.
Crystal 60 malt can be used to extend the flavours of extract brews because there is no need to mash the grain; it can be steeped directly in the brew pot.
A malty smell, similar to the crust of pre-sliced granary bread, with a background reminder of malt loaf.
The steeped malt has a fairly sweet flavour with a slightly astringent aftertaste.
The bread crust smell also comes through as a flavour. The taste is strange: it's sweet but has a bitter feel to it.
Bitter, porter, stout, pale ale (in moderation)