How are caramel malts produced?

Caramel malts are produced through a process that involves taking green malt, which is malted barley that has undergone the germination process but has not yet been kilned. This green malt is then subjected to a specific type of heat treatment called "steeping" or "kilning" at relatively low temperatures. During this process, the enzymes present in the fully modified green malt convert the starches into sugars, resulting in the characteristic sweet, caramel-like flavors associated with caramel malts.

The key to producing caramel malts lies in this controlled drying and gentle heating process, which enhances the sugar development without leading to excessive roasting. This allows for the formation of complex flavors and color without the bitterness that comes from more intense roasting methods that are used for darker specialty malts.

Contrastingly, other methods listed do not accurately describe the production of caramel malts. For example, boiling grain for caramelization would not effectively produce the desired flavors characteristic of these malts. Roasting grains typically involves higher temperatures and longer durations, leading to a more intense flavor profile associated with roasted malts, rather than the lighter, sweeter profile of caramel malts. Soaking malt in caramel syrup does not reflect a traditional malting process but rather infuses sweetness