hist-brewing: Crystal Malt

[PBLoomis at aol.com]

	Does anybody have a timeline for crystal malt?  I know how it is 
made, by raising the temperature of green malt until the sugars dissolve in 
the residual moisture, then cooling it rapidly to crystallize the dissolved 
sugars.  I understand that this destroys the amylases, so that these sugars 
do not ferment, and thereby contribute more to mouthfeel and sweetness.  But 
when was crystal malt developed?  Does anybody have any documentation?
	Thanks,     Scotti

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