Crystal malt is malt that has undergone a typical steeping and germination period followed by an additional moist heating procedure. These malts are not dried in a kiln but are roasted, often in drums. The roasting process allows for the formation of a crystallized endosperm and significant color and flavor development. Crystal malts have colors ranging from around 10 ASBC to close to 200 ASBC and can contribute an equally broad range of flavors from light sweet caramel to a dark roasted toffee. These malts do not contribute enzymes to the mash and are used for their color and rich flavor.