| 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: | 0 °Lintner |
| Usage: | 10% max. |
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. Caramel malts also add body and improve head retention. Use wherever its characteristic affect is desired. It is suitable for use in all styles of beer.
Caramel malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash caramel malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Weyermann® caramel malts are produced in roasting drums, not kilns, to ensure that saccarification and caramelization occur uniformly through each batch, resulting in more consistent flavor and color.
