Weyermann CaraMunich Type 3 140-160 EBC

Weyermann CaraMunich Type 3 is the darkest member of Weyermann's renowned CaraMunich family — a German caramel malt kilned to a deep 140–160 EBC, delivering intense caramel richness, dark toffee, and warm bready depth to the malt-forward styles that define Bavarian and continental brewing. Produced by Weyermann Malzfabrik in Bamberg using their traditional drum-roasting process, CaraMunich Type 3 is the caramel malt brewers reach for when the beer needs genuine malt gravity — colour, body, aroma, and flavour intensity in a single addition.

What distinguishes CaraMunich Type 3 from lighter caramel malts — including its Type 1 and Type 2 siblings — is the depth its higher kilning level develops. Where light crystal malts contribute simple sweetness, Type 3 brings a layered profile of dark caramel, toffee, and biscuit with distinct notes of dried fruit and a warm, almost roasty edge that stops well short of actual roast bitterness. The caramelisation process converts starches into unfermentable sugars within the kernel, so those flavours carry through fermentation intact — building residual body, a fuller mouthfeel, and improved head retention while deepening colour toward rich amber, copper, and brown. It's the malt that gives a Dunkel its depth, a Bock its chewy centre, and a Belgian Dubbel its dark-fruit undertone.

At 140–160 EBC, meaningful additions go a long way: even 5% of the grain bill contributes visible colour and unmistakable caramel presence, while additions toward the upper usage range anchor the entire malt profile of intensely malty styles. As with all caramel malts, CaraMunich Type 3 requires no mashing conversion of its own — its sugars are pre-converted — making it equally effective in all-grain brewing and as a steeping malt for extract brewers adding genuine malt complexity.

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

• Intense dark caramel and toffee
• Warm bready and biscuit depth
• Dried fruit notes (raisin, plum)
• Rich amber to copper-brown colour contribution

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Usage

Lager: Munich Dunkel, Bock, Doppelbock, Märzen, Schwarzbier Ale: Belgian Dubbel, Brown Ale, Altbier, Scottish Ale, Old Ale Dark: Porter, Stout, Baltic Porter Specialty: Dunkelweizen, Weizenbock, Christmas and winter 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 3 (darkest)

Colour: 140–160 EBC

Origin: Germany (Bamberg)

Conversion: Pre-converted — suitable for steeping

Use: Dark caramel character, colour, body, head retention, malt-forward styles