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120° L. Briess caramel malts contribute body, foam stability, color, and flavor. Use 3-15% in amber or dark beers for deep red color and pronounced caramel, burnt sugar, raisin, and prune flavor.

Flavor & Color Contributions:

Malt Style: Caramel Malt (Roasted)

Flavor: Pronounced Caramel, Burnt Sugar, Raisiny, Prunes

Color: Contributes red to deep red hues

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Caramel 120L Malt - Briess

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