Crystal Malts

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Crystal malts are the most commonly used specialty grains for homebrewing. They are gently roasted while wet, which converts most of the starch to sugar and cooks it a bit. The intensity of the roasting is indicated by the color and is measured in Lovibond (L). Crystal malts that are 10L or 20L are lightly roasted and will contribute an orange color and mild toffee flavors. If you want grains for an amber ale or a brown ale, malts that are 40L to 80L have the color and rich sweetness that you're looking for. Grains higher than 100L provide a very dark color and strong caramel flavor. You can steep crystal malts or use them in a partial-mash or all-grain recipe.