Weyermann CaraMunich Type 1 80-100 EBC

CaraMunich Type 1 is the lightest of Weyermann’s CaraMunich family — drum-roasted caramel malt from Bamberg, kilned to 80–100 EBC. It brings caramel and toffee sweetness on the bready, malty foundation that Munich malt is loved for, plus a rich golden-amber colour. Used at up to 10% of the grain bill it deepens body, head retention and malt character without pushing a beer dark.

Because the starches are already converted in the kilning, CaraMunich needs no mash of its own — all-grain brewers throw it in with the base malt, extract brewers simply steep it. This is the caramel malt for Märzen, Festbier, amber ale, ESB, Altbier and any Belgian pale that wants a warmer middle.

Key features

• Weyermann caramel (crystal) malt, drum-roasted in Bamberg
• 80–100 EBC — the lightest CaraMunich type
• Caramel-toffee sweetness on a bready Munich base
• Pre-converted: mash with the base malt or steep for extract brews
• Use up to ~10% of the grain bill

Usage

• All-grain: add to the mash with the base malt — it is pre-converted, no extra steps
• Extract brewing: steep in a grain bag at 65–70 °C for 20–30 minutes
• Order whole, or choose Crushed and we mill fresh at 1 mm right before shipping; crushed malt is best used within 2–3 weeks

Quick facts

• Maltster: Weyermann, Bamberg (Germany)
• Colour: 80–100 EBC
• Type: caramel / crystal malt (barley)
• Styles: Märzen, Festbier, amber ale, ESB, Altbier, Belgian pale
• Rate: up to 10% of grist

Related products

• CaraMunich Type 2 — one shade deeper, 110-130 EBC
• CaraMunich Type 3 — the darkest of the family, 140-160 EBC
• Weyermann Munich Malt Type 1 — the base malt it was born to sit on
• Weyermann CaraHell — the lighter caramel step, 20-30 EBC