Weyermann CaraMunich Type 3 140-160 EBC

CaraMunich Type 3 is the darkest of Weyermann’s CaraMunich family — Bamberg drum-roasted caramel malt at 140–160 EBC. Deep toffee and dark caramel with a hint of bread crust, and a colour contribution that pushes into copper-brown. This is the caramel backbone of doppelbock and dunkel, and the malt-depth layer in porters, stouts and Belgian dubbels that roast alone cannot provide.

Pre-converted in the kilning: mash it with the base malt or steep it for extract brews. Up to 10% of the grist delivers full body, lasting foam and that dense Munich maltiness; smaller doses add warmth to anything amber.

Key features

• Weyermann caramel (crystal) malt, drum-roasted in Bamberg
• 140–160 EBC — the darkest CaraMunich type
• Deep toffee, dark caramel, hint of bread crust; copper-brown 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: 140–160 EBC
• Type: caramel / crystal malt (barley)
• Styles: doppelbock, dunkel, porter, stout, dubbel
• Rate: up to 10% of grist

Related products

• CaraMunich Type 1 — the lightest of the family, 80-100 EBC
• CaraMunich Type 2 — the middle step, 110-130 EBC
• Weyermann CaraAroma — the next step darker, 350-450 EBC
• Weyermann Munich Malt Type 1 — the base malt underneath