Coffee, cocoa and dark chocolate, with colour to match. A couple of hundred grams of CARAFA® Type 2 is where a porter, an Irish stout or a dark mild gets its roast.
1100–1200 EBC · 415.2–452.9 °L · Up to 5 % of grist · Coffee, cocoa & dark chocolate · No enzymes · Sold per 100 g
What it does in your beer
Weyermann roasts the CARAFA® series gently, for high colour intensity and distinctive roast aromas. Type 2 is roast-aromatic, with coffee, cocoa and dark chocolate notes.
It has no enzyme activity and a little goes a long way: Weyermann recommends up to 5 % of the grist, for English dark mild, English porter, and Irish, Irish extra and American stouts.
At a glance
| Maltster | Weyermann® (Bamberg, Germany) |
| Malt type | Roasted malt |
| Grain | Malting-quality barley |
| Colour | 1100–1200 EBC (415.2–452.9 °L) |
| Extract (dry basis) | min. 65 % |
| Moisture | max. 3.8 % |
| Enzyme activity | None |
| Max share of grist | up to 5 % |
| Flavour | Roast aromatic, coffee, cocoa, dark chocolate |
| Origin | Germany |
| Sold per | 100 g |
| Milling | Whole grain or Crushed (choose a variant) |
How much for a 20 L batch
Up to 5 % of the grist. On a typical 5 kg grist for 20 L that's up to 250 g — 2 × 100 g sits comfortably inside it.
As a guide, 100 g in 20 L adds ≈ 21.4 EBC of colour on its own and ≈ +0.9 gravity points (≈ +0.23 °P) at 75 % efficiency (approx., Morey colour / extract-based gravity, mid 1150 EBC, 65 % extract; colour estimates this dark are rough).
Quantity = number of 100 g units; 2 units = 200 g.
How to use
- Mash it with the rest of the grist; it has no enzymes of its own.
- Up to 5 % of the grist is Weyermann's ceiling — roast builds quickly.
- Building a stout? Let the base malt do the converting and use CARAFA® Type 2 for colour and roast.
Pairs well with
Brewing an Irish stout or English porter? Try it with Crisp Finest Maris Otter as the base, a share of Crisp Roasted Barley and SafAle S-04.
For a porter with more dried-fruit depth, add Weyermann CARAAROMA®.
Storage & shelf life
- Store sealed, in a dry and cool place.
- Weyermann's minimum shelf life: 24 months in the unopened original bag, dry, 0–30 °C. After opening, keep the roast aroma in with an airtight container.
- Milled malt goes stale faster: brew crushed CARAFA® within about 5 days.
Food information
- Name: Roasted malt (CARAFA® Type 2)
- 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
- Counted in 100 g units — 1 means 100 g.
- Order it Crushed in the Milling option and it arrives ready to mash — milled before dispatch, best brewed within about 5 days.
- Dispatched separately from our partner warehouse in the Czech Republic; equipment in the same order travels on its own.
- CARAFA® is a registered trademark of Mich. Weyermann® GmbH & Co. KG, Bamberg, Germany.
FAQ
CARAFA® or CARAFA® SPECIAL?
CARAFA® SPECIAL is a separate Weyermann series with a large part of the husk removed, which Weyermann says minimises roasted bitterness. This is regular CARAFA® Type 2.
Type 2 or Type 3?
Type 3 is darker (1300–1500 EBC) and intensely roasted; Type 2 is 1100–1200 EBC. Both are recommended at up to 5 %.
How much for 20 L?
Up to 5 % of the grist — about 250 g on a 5 kg grist. 100 g already adds ≈ 21 EBC on its own (approx.).
Can I get it milled?
Yes, choose Crushed in the Milling option; it's milled before dispatch. Brew within about 5 days.