These malts are fully modified during the malting process and are kilned at relatively high temperatures when they are still moist. Stewing is the result rather than roasting or toasting, which the starches are converted to sugars and then caramelized. They provide a malty sweetness and contribute mouth feel and body to the final product. Also aids head retention and foam stability.
Dextrins lend body, mouth feel and palate fullness to beers, as well as foam stability.
Carapils must be mashed with pale malt, due to its lack of enzymes. This Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness. This Crystal malt will provide a golden color and a sweet, mild caramel flavor. This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body. This Medium Crystal malt will lend a well rounded caramel flavor, color and sweetness.