Crystal 60
Rich Toffee Depth • Deep Amber-Red Color • Caramel with Character
Crystal 60 is a medium-dark caramel malt prized for its rich toffee flavor and the deep amber-to-red color it brings to malt-forward ales. The stewing process caramelizes the kernel's sugars more deeply than lighter crystals, layering in hints of raisin alongside the classic caramel core.
With an extract potential of 34 PPG and a color of 60 °Lovibond, Crystal 60 makes a bold contribution per pound — the red glow of an Irish red ale and the toffee heart of an English brown both start here.
Flavor & Aroma Profile
- Rich caramel and toffee flavor
- Subtle raisin and dried-fruit undertones
- Full malty sweetness
- Deep amber to ruby-red color contribution
- Enhanced body and creamy head
Modest additions deepen color and add a toffee accent without dominating; larger shares create a distinctly sweet, caramel-driven profile with emerging dark-fruit notes — powerful enough that a little goes a long way.
Brewing Applications
Crystal 60 is a staple ingredient in many amber and dark ale styles, including:
- Irish Red Ale
- Amber Ale
- English Brown Ale
- ESB
- Porter
- Scottish Ale
It is also commonly layered with lighter crystal malts to build caramel complexity across the palate.
Usage Recommendations
Crystal 60 is typically used at 5–10% of the grain bill. Around 5% adds rich color and a balanced toffee note, while approaching 10% delivers pronounced caramel sweetness and a deep red hue best suited to malt-forward styles.
In red ales, pair a restrained Crystal 60 addition with a touch of roasted barley for color depth without cloying sweetness.
Specifications
- PPG (Points Per Pound Per Gallon): 34
- Color: 60 °Lovibond
- Flavor Notes: Caramel, toffee, raisin
- Usage Rate: 5–10% of grain bill
- Beer Styles: Red ales, ambers, brown ales, ESBs, porters
Whether you're crafting a glowing Irish red, a toffee-rich brown ale, or a full-bodied porter, Crystal 60 provides the deep caramel character and ruby color that define malt-forward brewing.
Original: $0.19
-63%$0.19
$0.07
Description
Rich Toffee Depth • Deep Amber-Red Color • Caramel with Character
Crystal 60 is a medium-dark caramel malt prized for its rich toffee flavor and the deep amber-to-red color it brings to malt-forward ales. The stewing process caramelizes the kernel's sugars more deeply than lighter crystals, layering in hints of raisin alongside the classic caramel core.
With an extract potential of 34 PPG and a color of 60 °Lovibond, Crystal 60 makes a bold contribution per pound — the red glow of an Irish red ale and the toffee heart of an English brown both start here.
Flavor & Aroma Profile
- Rich caramel and toffee flavor
- Subtle raisin and dried-fruit undertones
- Full malty sweetness
- Deep amber to ruby-red color contribution
- Enhanced body and creamy head
Modest additions deepen color and add a toffee accent without dominating; larger shares create a distinctly sweet, caramel-driven profile with emerging dark-fruit notes — powerful enough that a little goes a long way.
Brewing Applications
Crystal 60 is a staple ingredient in many amber and dark ale styles, including:
- Irish Red Ale
- Amber Ale
- English Brown Ale
- ESB
- Porter
- Scottish Ale
It is also commonly layered with lighter crystal malts to build caramel complexity across the palate.
Usage Recommendations
Crystal 60 is typically used at 5–10% of the grain bill. Around 5% adds rich color and a balanced toffee note, while approaching 10% delivers pronounced caramel sweetness and a deep red hue best suited to malt-forward styles.
In red ales, pair a restrained Crystal 60 addition with a touch of roasted barley for color depth without cloying sweetness.
Specifications
- PPG (Points Per Pound Per Gallon): 34
- Color: 60 °Lovibond
- Flavor Notes: Caramel, toffee, raisin
- Usage Rate: 5–10% of grain bill
- Beer Styles: Red ales, ambers, brown ales, ESBs, porters
Whether you're crafting a glowing Irish red, a toffee-rich brown ale, or a full-bodied porter, Crystal 60 provides the deep caramel character and ruby color that define malt-forward brewing.
