Caramunich Type 2 (Weyermann)

Weyermann Caramunich Type 2

Caramunich Type 2 malt is a medium-roast caramel malt produced by Weyermann in Bamberg, Germany.

It’s a specialty malt used for flavour, colour, and mouthfeel in a wide range of amber-to-dark beer styles.

It adds rich caramel sweetness, toasted bread crust, and hints of dried fruit like raisin or fig — especially noticeable at higher percentages.

Use at 5–15% of the grist for smooth colour and flavour depth, or higher in malt-forward recipes where body and richness matter.

Malt Profile

• Colour (EBC): 110–130 EBC
• Usage Rate: Up to 15% of grist
• Flavour Notes: Caramel, raisin, dark bread crust, toffee

Flavour & Brewing Impact

Caramunich Type 2 brings a blend of caramelised sugar, toasted grain, and subtle dark fruit.

It increases body, smooths out bitterness, and helps develop a deeper malt backbone — especially useful in beers with rich malt profiles or higher ABV.

Beer Styles

This malt fits naturally into darker lagers, malty ales, and classic European styles that benefit from extra body and complexity.

• Dunkel: Enhances dark bread and caramel notes without roast.
• Bock: Adds depth and colour while supporting sweet malt character.
• Amber Ale: Boosts malt richness and supports residual sweetness.
• Irish Red: Contributes colour and subtle dried fruit character.
• Porter: Softens roast edges and adds raisin-caramel middle.

Malt Substitutes

Caramunich Type 2 malt can be substituted with other medium crystal or caramel malts depending on colour and flavour needs.

• Crystal Medium: Similar colour and caramel impact, but more toffee and less fruit.
• Carastan: A UK-style medium crystal, slightly lighter in flavour and body.
• Caramel 60L: US equivalent with less bread crust, more burnt sugar character.

Brewer’s Tip

Try blending Caramunich Type 2 with a touch of chocolate malt or roasted barley for depth without excessive roast.

It’s also a solid malt for adding smooth, layered colour to mid-strength beers without muddying the finish.