Taking undried high nitrogen malted barley direct from the malting process, just before kilning, raising it to mash temperature and then holding this until conversion is complete makes Crystal malt, a British invention. It is then kilned at about 250C which caramelises the malt as it dries leaving it a golden red colour. This imparts a distinctive coppery hue, and a nutty caramel flavour. Crystal malt contains a high proportion of dextrins. This gives both body and a degree of sweetness that will perfectly balance the high hop levels traditionally found in British beers.