CaraMunich III Weyermann Oz
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.
|Color:||53-60.5 Lovibond (140-160 EBC)|
|Extract (dry):||73% min.|
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.