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)
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.

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