Crystal malt provides sweetness, body, and color to beer. Barley malt is frist steeped in water, and then held at a temperature that optimizes enzyme activity within the barley grain. These enzymes convert malt starches into sugars. When all starch has been converted, the crystal malt is heat-dried in a kiln. The higher and longer it is kilned, the darker the sugars become, allowing for several grades of light, medium and dark crystal malt.
From: 365 Bottles of Beer for the Year
