Deeper caramel, pastry notes and a dark copper glow. CARAMUNICH® Type 2 is the darker sibling of Type 1, built for Märzen, bocks, porters and stouts.
110–130 EBC · 41.9–49.5 °L · Up to 10 % of grist · Caramel & pastry · No enzymes · Sold per 100 g
What it does in your beer
Like Type 1, it is caramelised completely within the grain; Type 2 is simply darker. Expect a pronounced caramel aroma with pastry notes, a fuller malt body and amber to dark copper colour.
No enzyme activity: pair it with a base malt, at up to 10 % of the grist. Weyermann's list covers Festbier, Märzen, Kellerbier and Rauchbier, Schwarzbier, Helles, dark, ice and wheat bocks, milds, Brown IPA, British strong ale, imperial red ale, Irish, oatmeal and Russian imperial stouts and a whole family of porters.
At a glance
| Maltster | Weyermann® (Bamberg, Germany) |
| Malt type | Caramel (crystal) malt, darker type |
| Grain | Malting-quality barley |
| Colour | 110–130 EBC (41.9–49.5 °L) |
| Extract (dry basis) | min. 73 % |
| Moisture | max. 8 % |
| Enzyme activity | None |
| Max share of grist | up to 10 % |
| Flavour | Pronounced caramel, pastry |
| Origin | Germany |
| Sold per | 100 g |
| Milling | Whole grain or Crushed (choose a variant) |
How much for a 20 L batch
Up to 10 % of the grist. On a typical 5 kg grist for 20 L that's up to 500 g (5 × 100 g).
As a guide, 500 g in 20 L adds ≈ 13.8 EBC of colour on its own and ≈ +4.9 gravity points (≈ +1.21 °P) at 75 % efficiency (approx., Morey colour / extract-based gravity, mid 120 EBC, 73 % extract).
Quantity = number of 100 g units, so 2 = 200 g.
How to use
- Add it to the mash with a base malt — it has no enzymes of its own.
- Stay within Weyermann's ceiling of 10 % of the grist.
- In a bock or Märzen, a Munich base plus CARAMUNICH® Type 2 covers both malt depth and colour.
Pairs well with
Brewing a bock or Märzen? Try it with Weyermann Munich Malt Type 2 and SafLager W-34/70.
Brewing a porter? Crisp Finest Maris Otter and SafAle S-04 make a proven pairing.
Storage & shelf life
- Dry, cool and closed up tight.
- Weyermann promises at least 24 months for unopened original bags stored dry at 0–30 °C. Opened malt: airtight container.
- Crushed: brew within about 5 days.
Food information
- Name: Caramel malt (CARAMUNICH® 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
- Units are 100 g each: 2 = 200 g, 5 = 500 g.
- The Milling option lets you choose Whole grain or Crushed. Crushed is milled before dispatch — keep the brew day within about 5 days.
- It ships from our partner warehouse in the Czech Republic — if you ordered equipment as well, that comes separately.
- CARAMUNICH® is a registered trademark of Mich. Weyermann® GmbH & Co. KG, Bamberg, Germany.
FAQ
Type 2 or Type 1?
Type 2 is darker at 110–130 EBC; Type 1 is 80–100 EBC. Both are fully caramelised and recommended at up to 10 %.
Does it work in a stout?
Yes. Weyermann lists Irish, oatmeal and Russian imperial stouts, plus brown, robust, smoked, chocolate and imperial porters.
Can it convert on its own?
No. There's no enzyme activity, so it needs a base malt in the mash.
Do you mill it?
If you pick Crushed in the Milling option. It's milled before dispatch and best brewed within about 5 days.