Toffee, caramel and fresh bread, with a dark red shine. CARAAMBER® is the amber caramel malt for best bitters, brown ales, red IPAs and Scotch ales.
60–80 EBC · 23.1–30.6 °L · Up to 20 % of grist · Toffee, caramel & bread · No enzymes · Sold per 100 g
What it does in your beer
Weyermann's process gives CARAAMBER® toffee, caramel and bread notes. Weyermann says it improves stability and refines the taste; it also intensifies the colour and lends the beer a dark red shine.
No enzyme activity, so it goes in alongside a base malt, at up to 20 % of the grist. Weyermann lists it for amber lagers and Franconian red beer, session pale ales, red and session IPAs, best and strong bitters, milds, British, American and London brown ales, Baltic porter, Scotch ale, imperial red ale, Flanders red and oud bruin.
At a glance
| Maltster | Weyermann® (Bamberg, Germany) |
| Malt type | Caramel (crystal) malt, amber |
| Grain | Malting-quality barley |
| Colour | 60–80 EBC (23.1–30.6 °L) |
| Extract (dry basis) | min. 75 % |
| Moisture | max. 4.5 % |
| Enzyme activity | None |
| Max share of grist | up to 20 % |
| Flavour | Toffee, caramel, bread |
| Origin | Germany |
| Sold per | 100 g |
| Milling | Whole grain or Crushed (choose a variant) |
How much for a 20 L batch
Weyermann's maximum is 20 % — up to 1 kg on a typical 5 kg grist for 20 L.
Rule of thumb: 500 g in 20 L gives ≈ 9.6 EBC of colour on its own plus ≈ +5.2 gravity points (≈ +1.29 °P) at 75 % efficiency (approx., Morey colour / extract-based gravity, mid 70 EBC, 75 % extract).
Quantity = number of 100 g units: 7 = 700 g.
How to use
- Mash it with your base malt; it has no enzymes of its own.
- Weyermann's recommended maximum is 20 % of the grist.
- In a bitter it plays nicely with an English base malt, English hops and a British ale yeast.
Pairs well with
Brewing a best bitter or brown ale? Try it with Crisp Finest Maris Otter, East Kent Golding hops and SafAle S-04 — or LalBrew Windsor.
Storage & shelf life
- Keep the bag closed, dry and cool.
- Weyermann's minimum shelf life is 24 months in the sealed original bag at 0–30 °C, dry. Once opened, airtight storage keeps it crisp.
- Crushed malt wants brewing within about 5 days of delivery.
Food information
- Name: Caramel malt (CARAAMBER®)
- Ingredients: malted barley (barley, water)
- Allergens: contains barley (cereal containing gluten)
- Net quantity: 100 g per unit ordered
- Country of origin: Germany
- Storage: dry, 0–30 °C
Good to know
- Sold per 100 g, so 10 in the quantity box is 1 kg.
- Whole grain or Crushed? Set it in the Milling option. Crushed malt is milled before dispatch and wants brewing within about 5 days.
- Ingredients and equipment ship from different places — malt comes from our partner warehouse in the Czech Republic.
- CARAAMBER® is a registered trademark of Mich. Weyermann® GmbH & Co. KG, Bamberg, Germany.
FAQ
CARAAMBER® or CARARED®?
Go CARAAMBER® for toffee, bread and a dark red shine at 60–80 EBC; CARARED® is lighter at 40–60 EBC, with honey and pastry notes and an orange-red shine.
How much for 20 L?
Up to 20 % of the grist — up to 1 kg on a 5 kg grist. 500 g adds ≈ 9.6 EBC on its own (approx.).
Can I mash it alone?
No. It has no enzyme activity; it needs a base malt to convert.
Is it crushed?
Only when you choose Crushed in the Milling option — milled before dispatch, best brewed within about 5 days.