Which caramel malt is the most commonly used in brewing?

The most commonly used caramel malt in brewing is Caramel 60. This malt strikes a balance between sweetness, color, and body. It typically provides flavors such as toffee, caramel, and dark fruits without being overwhelmingly sweet, making it versatile for a wide range of beer styles. The moderate level of color and malt sweetness it contributes helps enhance the overall complexity of the beer while maintaining a well-rounded profile.

Caramel 60 is favored by many brewers due to its ability to complement both malt-forward and hop-forward beer recipes without overshadowing other flavors. It is particularly prevalent in styles like IPAs, ambers, and brown ales, where a touch of sweetness and depth is desirable. The other caramel malts are used, but they represent more specific flavor or color profiles that may be suited for particular styles, leading to their less frequent use in general brewing applications.