^ jābūt reģistrētam
Cik ir lasīts, tos uzskata par gandrīz vai pilnīgi identiskiem, līdzīgi kā CaraPils = Dextrine. Ir atšķirīgas tehnoloģijas, bet ne vienmēr nosaukums par tām liecina.
''(..) But soon these (USA) caramel malts became available to homebrewers, many of whom seemed to have thought, “If they’re called caramel malts they must be different from British crystal products.”
They are not different, of course, for with certain exceptions caramel malts are crystal malts, and the terms are often used interchangeably in the malting trade. Many producers especially English and Belgian, (such as Muntons, Simpsons, Hugh Baird, Crisp, Thomas Fawcett, Castle) refer to them as crystal malts, though some (Briess, Weyermann) call them caramel malt. Though there are unique house flavors particular to every specialty maltster and varietal (and quality differences of course), the truth is most caramel malts produced by the same method have very similar flavor at the equivalent Lovibond color. This is because the flavors produced are mainly a function of the process.
There are, however, two distinct processes for producing caramel-type malts, namely kilning and roasting. It’s important to understand the differences between them and find out what your supplier is using so you can properly formulate your beer. This is sometimes difficult as terminology is not consistent from supplier to supplier and is further complicated and obscured by trade and brand names.
The basic information you need to know to differentiate these two malts is this: Caramel malt is applied to both kiln and roaster produced caramel malts, but the term crystal malt is normally reserved for caramel malts produced in a roaster. Logically, the term crystal malt should be reserved to describe malts that are truly crystal in that they exhibit even and consistent crystal like, glassy kernels which is possible only by roasting. If we accept this terminology as being appropriate, then it should be realized that all crystal malts are caramel (type) malts, but not all caramel malts are crystal malts.
(..)
Weyermann, Dingemans, Castle, Muntons, Crisp, Briess (a European immigrant) and most European specialty malt producers produce caramel type malts in a roaster. How do you know which type of caramel malt you have? Well the name doesn’t always help much, since trade names are often prefixed by the term “Cara”, which may be applied to both roasted and kiln-dried types
http://blog.brewingwithbriess.com/is-it-crystal-or-caramel-malt/
