Which type of caramel malt oxidizes the fastest?

Caramel malts, also known as crystal malts, are produced by steaming and then manipulating the temperature during the kilning process, which develops their sweetness and color. The number associated with each type of caramel malt indicates the degrees Lovibond, which reflects the level of color and the deeper the color, the higher the sugar content that has been caramelized during processing.

Caramel 60 is the mid-range malt among those listed, possessing characteristics that contribute to a balanced sweetness and flavor complexity. Due to its moderately intense sugars, Caramel 60 tends to oxidize faster than lighter malts due to having a higher proportion of more complex compounds formed during the caramelization process. These compounds are more prone to oxidation when exposed to oxygen, heat, or light.

In contrast, lighter caramel malts like Caramel 30 have less sugar caramelization and a lower concentration of these complex compounds, making them more stable and resistant to oxidation. Meanwhile, the darker malts such as Caramel 90 and Caramel 120 contain even more caramelized sugars and certain protective compounds, contributing to their longevity compared to the 60 Lovibond counterpart.

By understanding the oxidation properties associated with different caramel malts, brewers can make informed choices in