Caramunich II Malt provides increased fullness of body and a deeper saturation in color than CaraMunich I while rounding out the malt aroma and flavor. Brew and Grow recommends using Caramunich II in dark ales and lagers, Vienna’s Octoberfests, Red Ales, Brown ales, Porters, Stouts and Ambers.
Kilned to a golden-brown hue and with slightly aromatic kernels, Caramunich II contributes amber to reddish-coppery color to finished beer while adding mouthfeel and a medium malt accent to the finished beer.
Lovibond: 42 – 49
Usage Rate: 1 – 5% for lighter hued beer and 5 – 10% for darker styles
For a lighter hued Oktoberfest, utilize CaraMunich II for a couple of points of color correction. Specify the recipe with 59.9% German Vienna malt, 33.6 German Munich, 3.6% Melanoidin and 2.9% CaraMunich II. For bittering, use German Northern Brewer at 60 min. remaining to infuse 22.8 IBU into the beer. With 15 minutes remaining, add Hallertau Hersbrucker with at least 1 oz to create the proper flavor profile in the finished beer. Ferment with Wyeast 2633 Oktoberfest Yeast