Weyermann CaraMunich Type 2 110-130 EBC
Weyermann CaraMunich Type 2 is the middle child of Weyermann's renowned CaraMunich family — a German caramel malt kilned to 110–130 EBC that hits the sweet spot between its lighter and darker siblings: deeper and more expressive than Type 1, rounder and less intense than Type 3. Produced by Weyermann Malzfabrik in Bamberg using their traditional drum-roasting process, Type 2 is the classic choice when a beer needs unmistakable caramel character front and centre — full toffee, rich bread crust, and a proper copper-amber glow — without the dried-fruit darkness of the family's deepest kilning.
What Type 2 does best is carry a malt profile. At this kilning level the caramelisation develops real toffee depth and the first hints of dark honey and nut, layered on the bready Munich foundation that defines the family — a profile with enough presence to define an Oktoberfest or a Bock's malt centre, yet balanced enough to stay moreish glass after glass. The unfermentable sugars developed in the kernel survive fermentation intact, building the fuller body, rounder mouthfeel, and lasting head that malt-forward lagers and ales depend on, while the colour contribution moves the beer confidently into deep amber and light copper territory. If you only stock one CaraMunich for classic German malty styles, Type 2 is the one the recipes usually mean.
Like all caramel malts, Type 2 is pre-converted and needs no mashing of its own — equally effective in all-grain grists and steeped by extract brewers.
Crushed or uncrushed malt Available crushed or uncrushed. Crushed malt should be used within 2–3 weeks for optimal freshness. Uncrushed malt retains full freshness for significantly longer when stored in a cool, dry environment.
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Flavor & Aroma
- Full toffee and rich caramel
- Bread crust and warm Munich maltiness
- Hints of dark honey and nut
- Deep amber to light copper colour contribution
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Usage
Lager: Oktoberfest/Märzen, Bock, Dunkel, Vienna Lager, Kellerbier Ale: Amber Ale, Brown Ale, Altbier, Scottish Ale, ESB Belgian: Belgian Dubbel, Amber and dark Belgian ales Specialty: Dunkelweizen, winter and festive ales
Typical usage rate: up to 10% of the grain bill alongside a Pilsner, Pale Ale, or Munich base malt. Suitable for steeping in extract brewing — no mash conversion required.
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Quick facts
Brand: Weyermann
Type: Caramel malt — CaraMunich family, Type 2 (medium)
Colour: 110–130 EBC
Origin: Germany (Bamberg)
Conversion: Pre-converted — suitable for steeping
Use: Defining caramel character, copper colour, body and head retention in malt-forward styles