75 °L - Viking Malt - Viking 200 features a very high level of carmelization and very interesting raisin/prune flavors. Compared to Caramel 150, Caramel 200 has the same flavors but without nearly as much sweetness. In place of the sweetness are toasted flavors, like when you toast bread past golden brown but not yet burnt. That makes it the right choice when you desire raisin/prune/maillard reaction flavors in a rich beer but don't want to add any additional perceived sweetness.
Viking Caramel Malts are made from green malt, meaning the malt is germinated and then roasted with still with a high degree of moisture in the malt. A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention.
Caramel 200 is well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for color and flavor adjustment as well.