{"product_id":"weyermann-caramunich-type-1-malt","title":"Weyermann® CARAMUNICH® Type 1 Malt · per 100 g","description":"\u003cp\u003e\u003cstrong\u003eCaramel on the nose, fine pastry behind it and amber to copper in the glass. A few percent of CARAMUNICH® Type 1 is how a pale grist becomes an Altbier, an amber lager or a Munich Dunkel.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e80–100 EBC · 30.6–38.2 °L · Up to 10 % of grist · Caramel \u0026amp; pastry · No enzymes · Sold per 100 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eWeyermann caramelises this malt almost completely inside the grain. In your beer that shows up as a pronounced caramel aroma with fine pastry notes, a fuller malt body and colour in the amber to dark copper range.\u003c\/p\u003e\u003cp\u003eIt has no enzyme activity, so it relies on your base malt to convert in the mash — it goes alongside Pilsner, Pale or Munich malt, never instead of them. Think of it as seasoning, not the main course. Weyermann recommends up to 10 % of the grist.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaltster\u003c\/td\u003e\n\u003ctd\u003eWeyermann® (Bamberg, Germany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalt type\u003c\/td\u003e\n\u003ctd\u003eCaramel (crystal) malt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrain\u003c\/td\u003e\n\u003ctd\u003eMalting-quality barley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003e80–100 EBC (30.6–38.2 °L)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExtract (dry basis)\u003c\/td\u003e\n\u003ctd\u003emin. 73 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture\u003c\/td\u003e\n\u003ctd\u003emax. 8 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnzyme activity\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMax share of grist\u003c\/td\u003e\n\u003ctd\u003eup to 10 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour\u003c\/td\u003e\n\u003ctd\u003ePronounced caramel, fine pastry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eGermany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSold per\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilling\u003c\/td\u003e\n\u003ctd\u003eWhole grain or Crushed (choose a variant)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWeyermann's ceiling is 10 % of the grist: on a typical 5 kg grist for 20 L that means up to 500 g, i.e. 5 × 100 g.\u003c\/p\u003e\u003cp\u003eAs a guide, 500 g in 20 L adds ≈ 11.3 EBC of colour on its own and ≈ +4.9 gravity points (≈ +1.21 °P) at 75 % efficiency (approx., Morey colour \/ extract-based gravity, mid 90 EBC, 73 % extract).\u003c\/p\u003e\u003cp\u003eEach unit is 100 g: 3 in the quantity box is 300 g, and 5 is the 500 g maximum.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMash it together with your base malt; it brings no enzymes of its own.\u003c\/li\u003e\n\u003cli\u003eKeep it within Weyermann's recommendation of up to 10 % of the grist.\u003c\/li\u003e\n\u003cli\u003eWant it darker without more caramel sweetness? Add a pinch of roasted malt rather than pushing past 10 %.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing an amber lager or a Munich Dunkel? Try it with Weyermann Munich Malt Type 1 as the base, a share of Czech Pilsner malt and SafLager W-34\/70.\u003c\/p\u003e\u003cp\u003eBrewing an American pale ale? Pair it with BESTMALZ BEST Pale Ale and SafAle US-05.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep it dry, cool and sealed.\u003c\/li\u003e\n\u003cli\u003eWeyermann quotes a minimum shelf life of 24 months for unopened original bags stored dry at 0–30 °C. Once your malt is out of that bag, keep it airtight.\u003c\/li\u003e\n\u003cli\u003eMilled CARAMUNICH® is for this brew, not the cupboard: use it within about 5 days of delivery.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Caramel malt (CARAMUNICH® Type 1)\u003c\/li\u003e\n\u003cli\u003eIngredients: malted \u003cstrong\u003ebarley\u003c\/strong\u003e (barley, water)\u003c\/li\u003e\n\u003cli\u003eAllergens: contains \u003cstrong\u003ebarley\u003c\/strong\u003e (cereal containing gluten)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g per unit ordered\u003c\/li\u003e\n\u003cli\u003eCountry of origin: Germany\u003c\/li\u003e\n\u003cli\u003eStorage: dry, 0–30 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSold by the 100 g — the quantity is simply a count of 100 g units.\u003c\/li\u003e\n\u003cli\u003eChoose Whole grain or Crushed. Crushed malt is milled for you before dispatch — brew it within about 5 days.\u003c\/li\u003e\n\u003cli\u003eAlong with our other brewing ingredients, it's dispatched from our partner warehouse in the Czech Republic, so any equipment in the same order arrives separately.\u003c\/li\u003e\n\u003cli\u003eWeyermann notes that analytical values vary with each harvest.\u003c\/li\u003e\n\u003cli\u003eCARAMUNICH® is a registered trademark of Mich. Weyermann® GmbH \u0026amp; Co. KG, Bamberg, Germany.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs it crushed?\u003c\/strong\u003e\u003cbr\u003eOnly if you pick the Crushed variant, which is milled before dispatch and needs brewing within about 5 days. Whole grain arrives unmilled for your own mill.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's the difference between CARAMUNICH® Type 1 and Type 2?\u003c\/strong\u003e\u003cbr\u003eColour. Type 1 is 80–100 EBC; Type 2 is 110–130 EBC and Weyermann lists it for darker styles such as Schwarzbier, bocks, porters and stouts. Both are recommended at up to 10 %.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I mash it on its own?\u003c\/strong\u003e\u003cbr\u003eNo. It has no enzyme activity, so it needs a base malt in the mash to convert.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much for 20 L?\u003c\/strong\u003e\u003cbr\u003eUp to 10 % of the grist — on a 5 kg grist that's up to 500 g, i.e. up to 5 × 100 g. That much adds ≈ 11 EBC of colour on its own (approx.).\u003c\/p\u003e","brand":"Weyermann","offers":[{"title":"Whole grain","offer_id":60933611356494,"sku":"BOP-21246025","price":0.24,"currency_code":"EUR","in_stock":true},{"title":"Crushed","offer_id":60948106510670,"sku":"BOP-21246025-S","price":0.26,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/weyermann-caramunich-type-1-malt-main-v1.jpg?v=1791913480","url":"https:\/\/brewtaurus.com\/products\/weyermann-caramunich-type-1-malt","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}