Terroir Paulista Carapálida

Notes

Caramel malt is a special well-modified malt where, at the beginning of drying, it is "stuffed" for gelatinization and saccharification of starch and formation of dextrins, responsible for the increase in the body of the beer. The curing temperature, different from the other caramels, is not very high which causes a very mild caramelization, but a strong sweet flavor. Due to the fact that it is subjected to high humidity temperatures, the enzymatic loss is considerable and, therefore, it must be used in mixture with base malts.

Composition