What distinguishes caramel malt from roasted malt?

The distinction between caramel malt and roasted malt primarily lies in the temperature range during processing. Caramel malts are produced through a process known as kilning, where the malted barley is subjected to specific temperatures that promote the development of sugars and a characteristic sweet, caramel-like flavor. This process typically occurs at lower temperatures that allow the sugars to caramelize without burning, leading to a range of colors from light golden to dark amber.

On the other hand, roasted malts undergo a more intense heat treatment, often involving higher temperatures that result in the development of darker colors and more intense flavors, including chocolate, coffee, and sometimes burnt notes. This roasting process usually leads to the breakdown of sugars and the Maillard reaction, significantly altering the flavor profile of the malt.

While other factors, such as the type of raw grain, can influence the final characteristics, the most critical distinguishing factor between caramel malt and roasted malt is indeed the temperature range during the processing stages.