Dark caramel, roasted nuts and dried fruit, with the first hint of roast on the nose. CARAAROMA® is what gives a brown ale, a porter or a Scottish ale its deep, reddish colour and layered malt flavour.
350–450 EBC · 132.4–170.1 °L · Up to 15 % of grist · Dark caramel, nuts & dried fruit · No enzymes · Sold per 100 g
What it does in your beer
Weyermann's special malting process gives CARAAROMA® an unusually complex aroma: first nuances of roast, then roasted nuts, dark caramel and dried fruit. In the beer it intensifies and stabilises the malt flavour, rounds off the colour and adds a reddish shine.
It has no enzyme activity, so it rides along with a base malt such as Pale Ale, Maris Otter or Munich. Weyermann points it at dark lagers, Brown IPA, Scottish and American red ales, brown ales, porters, stouts and strong ales such as old ale and barley wine.
At a glance
| Maltster | Weyermann® (Bamberg, Germany) |
| Malt type | Caramel (crystal) malt, dark |
| Grain | Malting-quality barley |
| Colour | 350–450 EBC (132.4–170.1 °L) |
| Extract (dry basis) | min. 74 % |
| Moisture | max. 7 % |
| Enzyme activity | None |
| Max share of grist | up to 15 % |
| Flavour | First roast nuances, roasted nuts, dark caramel, dried fruit |
| Origin | Germany |
| Sold per | 100 g |
| Milling | Whole grain or Crushed (choose a variant) |
How much for a 20 L batch
Up to 15 % of the grist. On a typical 5 kg grist for 20 L that's up to 750 g, so order up to 7 × 100 g.
As a guide, 100 g in 20 L adds ≈ 10.4 EBC of colour on its own; 500 g adds ≈ 31.3 EBC and ≈ +5.0 gravity points (≈ +1.24 °P) at 75 % efficiency (approx., Morey colour / extract-based gravity, mid 400 EBC, 74 % extract).
Quantity = number of 100 g units, so 5 = 500 g.
How to use
- Mash it with your base malt; CARAAROMA® brings no enzymes of its own.
- Start small in a paler beer: 100 g alone already adds about 10 EBC to 20 L (approx.).
- Weyermann recommends up to 15 % of the grist.
Pairs well with
Brewing a porter or brown ale? Try it with Crisp Finest Maris Otter as the base, a little Weyermann CARAFA® Type 2 for roast and SafAle S-04.
Brewing a dark lager? Build it on Weyermann Munich Malt Type 2 and let CARAAROMA® add the dried-fruit depth.
Storage & shelf life
- Store it dry, cool and sealed.
- Weyermann gives a minimum shelf life of 24 months for unopened original bags kept dry at 0–30 °C. After opening, keep it airtight.
- Crushed malt: brew within about 5 days of delivery.
Food information
- Name: Caramel malt (CARAAROMA®)
- 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 — a quantity of 7 means 700 g.
- Pick Whole grain if you mill at home, Crushed if you don't. Crushed malt is milled before dispatch; plan the brew day within about 5 days.
- Malt is dispatched from our partner warehouse in the Czech Republic, in a separate parcel from any equipment.
- CARAAROMA® is a registered trademark of Mich. Weyermann® GmbH & Co. KG, Bamberg, Germany.
FAQ
Is CARAAROMA® a roasted malt?
No. Weyermann lists it with its caramel malts. You get first nuances of roast in the aroma, but the main event is dark caramel, roasted nuts and dried fruit.
Can I mash it on its own?
No. It has no enzyme activity, so it needs a base malt in the mash.
How much for 20 L?
Up to 15 % of the grist — on a 5 kg grist that's up to 750 g. Even 100 g adds noticeable colour (≈ 10 EBC in 20 L, approx.).
Do you crush it?
If you choose Crushed. Whole grain arrives unmilled; Crushed is milled before dispatch and is best brewed within about 5 days.