Weyermann CaraMunich Type 2 110-130 EBC

CaraMunich Type 2 is the middle of Weyermann’s CaraMunich family — Bamberg drum-roasted caramel malt at 110–130 EBC. The caramel is more intense than Type 1 and starts picking up dried-fruit depth — raisin and date behind the toffee — while the colour moves to proper amber-copper. The classic choice when a dunkel, bock or brown ale needs real malt depth without roast.

Pre-converted in the kilning: all-grain brewers mash it with the base malt, extract brewers steep it in a grain bag. Up to 10% of the grist deepens body, colour and head retention; even 3–4% warms up a pale beer noticeably.

Key features

• Weyermann caramel (crystal) malt, drum-roasted in Bamberg
• 110–130 EBC — the middle CaraMunich type
• Intense caramel with dried-fruit depth, amber-copper colour
• Pre-converted: mash or steep
• 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: 110–130 EBC
• Type: caramel / crystal malt (barley)
• Styles: dunkel, bock, brown ale, Scottish ale, Altbier
• Rate: up to 10% of grist

Related products

• CaraMunich Type 1 — the lighter sibling, 80-100 EBC
• CaraMunich Type 3 — the darkest of the family, 140-160 EBC
• Weyermann Munich Malt Type 1 — the base malt underneath
• Weyermann CaraAmber — the drier amber alternative, 60-80 EBC