It's interesting to note all the malts that weigh in at about the same color. Aromatic Malt, Caravienne, Crystal 20, and Honey Malt are all at about 20°Lovibond, and yet I view them as being very different. I wonder how much of that perception is valid.
Malt names names aren't necessarily descriptive. For example, CaraAmber is darker than CaraRed and Caramel Pils is four times darker than CaraPils. Different maltsters use the similar terms differently, so (caramel) Aromatic Malt is nothing like CaraAroma. I haven't used many of these malts yet, and I certainly haven't done any research on their characteristics, so the descriptions below have mostly been adapted from information provided by the maltster.
| °Lovibond | Malt | Characteristics | Maltster |
| 1.5° | Carapils (Dextrin) | Pilsner malt steeped to add mouthfeel and improve head retention. | Briess |
| 1.8° | Carafoam | Brand-name for Carapils clone made by Weyerermann. | Weyermann |
| 6° | Caramel Pils | Adds subtle caramel flavor, and is not a substitute for Carapils. | Castle |
| 10° | Crystal 10 | Candy-like sweetness, mild caramel. Contributes golden hues. Use 3-7% in Pilsners, up to 15% in other beers. | Various |
| 10° | Golden Naked Oats | Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. | Simpsons |
| 11° | Carahell | Use 10-15% for increased body, improved aroma, improved foam, full round flavor and deep saturated color. | Weyermann |
| 19° | Aromatic Malt | Use up to 20% to provide a rich malty aroma and flavour to amber and dark beers. | Castle |
| 20° | Cara 20L | Also known as Caravienne. | Castle |
| 20° | CaraRed | Adds a red color, used for Red or Scottish ales. | Weyermann |
| 20° | Crystal 20 | Candy-like sweetness, mild caramel. Contributes golden hues. Use 3-7% in Pilsners, up to 15% in other beers. | Various |
| 20-30° | Honey Malt | Similar in style to German "brumalt", but adds honey-like taste and residual sweetness. Best used in brown ales, porters, and stouts. | Gambrinus |
| 21° | Caravienne | Based on Vienna Malt. Caramel aroma and toffee flavor, adds gold to light amber color. Can contribute mouth feel, foam, head retention, and extended beer stability. | Castle |
| 23-31° | Melanoidin | Use up to 20% for improved flavor stability, fullness and rounding of the beer color. | Weyermann |
| 27° | CaraAmber | Use up to 20% for improved flavor, stability, fullness and full red color. | Weyermann |
| 30-37° | CaraMalt | Imparts a light flavor and a slight red hue, contributes dextrins and adds to foam stability. | Simpsons |
| 34° | Caramunich I | Use 5-10% in dark beer, 1-5% in light beer, pale ale for increased body, heightened malt aroma, full round flavor and deep saturated color. | Weyermann |
| 40° | Crystal 40 | Sweet caramel, toffee. Contributes golden hues. Use 3-7% in Pilsners, up to 15% in other beers. | Various |
| 45° | Cara 45L | Imparts a rich caramel-sweet aroma and toffee-like flavor, adding golden to light amber color to beer. Contributes mouth feel, foam, head retention, and extended beer stability. | Castle |
| 45° | Carawheat | A caramelized huskless wheat malt that promotes fullness and emphasizes wheat aroma. | Weyermann |
| 46° | Caramunich II | Use 5-10% for dark beer, 1-5% for light beer for increased fullness, heightened malt aroma. round flavor and deep, saturated color. | Weyermann |
| 47° | Caramunich | Use 5-10% for dark beer, 1-5% for light beer for increased fullness, heightened malt aroma. round flavor and deep, saturated color. | Castle |
| 50-60° | Medium Crystal | An English crystal malt that imparts a gold to copper-red color and caramel flavor and increases foam stability. | Simpsons |
| 57° | Caramunich III | Use 5-10% for dark beer, 1-5% for light beer for increased fullness, heightened malt aroma. round flavor and deep, saturated color. | Weyermann |
| 60° | Caramel Munich | Caramel, roasted, malty. Contributes amber to red hues. | Briess |
| 60° | Crystal 60 | Sweet, pronounced caramel. Use up to 15% depending on the style. | Various |
| 60° | Organic C-60L | Sweet, pronounced caramel. Use up to 15% depending on the style. | Briess |
| 70-80° | Dark Crystal | The long kilning of this malt imparts a strong reddish hue and a roasty edge along with malty sweetness. | Simpsons |
| 80° | Crystal 80 | Pronounced caramel, slight burnt sugar, raisins, prunes. Use 3-5% in amber and red beers, up to 15% in darker beer. | Various |
| 80-100° | Crystal Rye | Sweet and malty with warm bread-crust flavours. | Simpsons |
| 90° | Caramel 90 | Pronounced caramel, burnt sugar, raisins, prunes. Use 3-5% in amber and red beers, up to 15% in darker beer. | Briess |
| 120° | Crystal 120 | Dark caramel, burnt sugar, raisins, prunes. Use 3-5% in amber and red beers, up to 15% in darker beer. | Various |
| 120° | Organic C-120L | Dark caramel, burnt sugar, raisins, prunes. Use 3-5% in amber and red beers, up to 15% in darker beer. | Briess |
| 130° | CaraAroma | Adds color, aroma. Typically used for altbiers, stouts, bocks and porters. | Weyermann |
| 130° | Extra Special Malt | Toasted marshmallow, toast, mild coffee, prune. Dry, woody. Use in Belgian dark and high gravity beers. | Briess |
| 147° | Special B | Use up to 10% to produce a deep red to dark brown-black colour and fuller body. Imparts a rich malty taste and hints of of raisin, nut and plum flavor. | Castle |
| 160° | Extra Dark Crystal | For use in dark beers to add dark fruit flavors and aromas as well as color. | Simpsons |
| 375° | Carafa I | Adds color and aroma, typically used for schwartzbier, dopplebock, and used in other dark beers. | Weyermann |
| 430° | Carafa II | Adds color and aroma, typically used for schwartzbier, dopplebock, and used in other dark beers. | Weyermann |
| 490° | Carafa III | Adds color and aroma, typically used for schwartzbier, dopplebock, and used in other dark beers. | Weyermann |
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Resources:
"Typical Analysis, Malts and roasted barleys", Briess, 10/2009
Briess Malt
Castle Malt
Dingeman's Malt
Gambrinus Malt
Simpson's Malt
Weyermann Malt
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