CaraMunich Type 3 Weyermann Oz
| Article number: | 414 |
Weyermann CARAMUNICH Type 3 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. CARAMUNICH Type 3 also add body and improve head retention. Suitable for use in all lager and ale styles of beer.
| Malt Type: | Crystal/Caramel |
|---|---|
| Grain Origin: | Germany |
| Color: | 53-60.5 Lovibond (140-160 EBC) |
| Protein: | |
| Moisture: | 6.5% max. |
| Extract (dry): | 73% min. |
| Diastatic Power: | |
| Usage: | 10% max. |
Application Tip:
For color correction and a hint of caramel sweetness, specify approximately 2 - 3% in Dunkelweizen and Munich Dunkel lager. For Dopplebock, use 3 - 4% Caramunich III to round out the overall malt flavor while deepening the amber to brownish huee in the finished beer.
For a German Dunkelweizen, construct a recipe with 61.5% German Wheat Malt, 30.8 German Pils malt, 5.1% German Dark Munich malt and 2.6% German CaraMunich III. For hops, use German Hallertau Mittlefruh @ 60 minutes remaining in the boil to reach 15 IBU and ferment with Wyeast 3068 Weihenstephen yeast at 62 F to produce the proper balance of malt with banana and clove characteristics in the finished beer.