Weyermann CaraMunich Type 1 80-100 EBC
Weyermann CaraMunich Type 1 is the lightest member of Weyermann's renowned CaraMunich family — a German caramel malt kilned to 80–100 EBC that delivers the family's signature warm caramel and bready Munich character in its most versatile, easy-dosing form. Produced by Weyermann Malzfabrik in Bamberg using their traditional drum-roasting process, Type 1 is the CaraMunich you can use generously: enough kilning depth for genuine caramel presence and amber colour, restrained enough to serve almost any style that wants more malt without tipping into dark territory.
What sets the CaraMunich family apart from generic crystal malt is its Munich-malt soul. The caramel sweetness sits on a distinctly bready, malty foundation rather than plain candy sweetness — and in Type 1 that balance leans bright: clean caramel, light toffee, warm bread crust, and a golden-amber colour contribution that flatters everything from a Festbier to an amber ale. The caramelisation process converts starches into unfermentable sugars inside the kernel, so the flavour survives fermentation intact — building body, mouthfeel, and head retention while the beer keeps a clean, drinkable finish. Of the three CaraMunich types, Type 1 is the one that disappears most gracefully into a grain bill at higher percentages, which makes it the natural choice when caramel should support rather than lead.
Like all caramel malts, Type 1 is pre-converted and needs no mashing of its own — equally at home in an all-grain grist or steeped by extract brewers adding genuine malt depth.
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
- Clean, bright caramel and light toffee
- Warm bready, Munich-malt character
- Subtle biscuit and bread crust
- Golden-amber colour contribution
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Usage
Lager: Festbier, Märzen, Vienna Lager, Kellerbier, Bock Ale: Amber Ale, Pale Ale, ESB, Altbier, Blonde Ale Belgian: Belgian Pale Ale, Amber Belgian ales Specialty: Hefeweizen, Saison, session beers wanting malt depth
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 1 (lightest)
Colour: 80–100 EBC
Origin: Germany (Bamberg)
Conversion: Pre-converted — suitable for steeping
Use: Caramel character, amber colour, body, head retention — the versatile all-rounder of the family