CaraMunich III increases fullness of body, provides a deeply saturated color and rounds out the malt aroma and flavor. Brew and Grow recommends using Caramunich III in darker ales and lagers, Octoberfests, Red Ales, Munich Dunkel, 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: 53 – 60.5
Usage Rate: 1 – 5% for lighter hued beer and 5 – 10% for darker styles
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.