Extra Dark German Caramel Malt with Dark Fruit, Nuts and Rich Caramel
Add intense malt complexity, deep red-brown colour and rich dark-fruit flavour with Weyermann CARAAROMA®. Produced in Bamberg, Germany from premium German brewing barley, this extra-dark caramel malt delivers roasted nuts, dark caramel, dried fruit and the first subtle hints of roasted character.
At 350–450 EBC, CARAAROMA creates deep red, mahogany and dark-brown colour while intensifying and stabilising malt flavour. It is ideal for Oatmeal Stout, Porter, Imperial Stout, Brown Ale, Scottish Ale, Barley Wine, Dark Lager and other malt-forward or dark beer styles.
CARAAROMA is a powerful specialty malt. Small additions provide dark caramel and dried-fruit complexity, while higher percentages create an intense raisin, prune, roasted-nut and dark-toffee profile. Weyermann recommends additions of up to 15% of the grain bill.
Why You’ll Love Weyermann CARAAROMA®
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Premium German extra-dark caramel malt
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Produced by Weyermann® in Bamberg, Germany
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Made from high-quality German brewing barley
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Rich dark caramel and dried-fruit character
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Notes of roasted nuts, raisins, prunes and dark toffee
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Introduces the first subtle nuances of roasted flavour
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Creates deep red, mahogany and dark-brown colour
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Intensifies and stabilises malt flavour
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Adds body and malt complexity
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Deep 350–450 EBC colour
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Ideal for Porter, Stout, Brown Ale and Barley Wine
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Suitable for up to 15% of the grain bill
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Freshly packed to order by Border Brewing Supplies
Flavour Profile
Weyermann CARAAROMA provides intense dark caramel, roasted-nut and dried-fruit flavours. Raisin, prune and dark-toffee notes are supported by bread crust and the first restrained hints of cocoa-like roast.
At low percentages, it adds depth and red highlights without dominating the beer. Higher additions produce a powerful dark-fruit and caramel profile suited to strong, malt-forward and dark beer.
Colour: Deep red, mahogany to dark brown
Flavour: Dark caramel, roasted nuts, dried fruit and subtle roast
Aroma: Raisin, dark toffee, bread crust and nuts
Body Contribution: Medium to high
Sweetness Contribution: Medium to high
Enzyme Activity: None
Typical Beer Styles
Weyermann CARAAROMA is ideal for brewing:
| Ale and Strong Beer Styles | Porter, Stout and Lager Styles |
|---|---|
| American Red Ale | Oatmeal Stout |
| Scottish Light | American Stout |
| Scottish Heavy | Imperial Stout |
| Scottish Export | English Porter |
| American Brown Ale | Robust Porter |
| British Brown Ale | American Porter |
| Dark Mild | Imperial Porter |
| Old Ale | Coconut Porter |
| American Strong Ale | Smoked Porter |
| Barley Wine | Dark Lager |
| Brown IPA | Doppelbock |
| Bière de Garde | Baltic Porter |
These styles benefit from CARAAROMA’s ability to create rich dark-fruit flavour, deep caramel complexity and red-brown colour.
Product Specifications
| Specification | Value |
|---|---|
| Maltster | Weyermann® |
| Country of Origin | Germany |
| Malt Type | Extra-Dark Caramel / Crystal Malt |
| Grain | German brewing barley |
| Colour | 350–450 EBC |
| Lovibond | 132.4–170.1°L |
| Flavour | Roasted nuts, dark caramel and dried fruit |
| Enzyme Activity | None |
| Maximum Recommended Usage | Up to 15% of the grain bill |
Brewing Tips
Use approximately 1–3% of the total grain bill to add subtle dried-fruit complexity, dark caramel flavour and red highlights.
Use approximately 3–7% in Red Ale, Brown Ale, Porter, Oatmeal Stout and Dark Lager for a noticeable contribution of raisin, roasted nuts and dark toffee.
Use approximately 7–15% in Imperial Stout, Barley Wine, Old Ale, Strong Ale and other intensely malt-forward recipes. At these levels, CARAAROMA becomes a dominant flavour and colour component.
Weyermann recommends a maximum addition of 15% in beer.
CARAAROMA contains no active enzymes and should be mashed with an enzymatic base malt such as Pale Ale, Pilsner, Vienna or Munich malt.
Because CARAAROMA is strongly flavoured, weigh it carefully. Even a small adjustment can noticeably change the beer’s colour, sweetness and dried-fruit intensity.
In an Oatmeal Stout, approximately 2–5% can add dark caramel and raisin complexity without overwhelming the oats, chocolate malt or roasted barley.
Frequently Asked Questions
What is Weyermann CARAAROMA?
Weyermann CARAAROMA is an extra-dark German caramel malt used to add dark caramel, roasted-nut and dried-fruit flavours along with deep red-brown colour.
What flavour does CARAAROMA add to beer?
It contributes dark caramel, roasted nuts, raisins, prunes, dark toffee and subtle early roasted notes.
How much CARAAROMA should I use?
Use approximately 1–3% for subtle complexity, 3–7% for a clearly noticeable dark caramel and dried-fruit contribution, or up to 15% in strongly malt-forward beer.
What beer styles use CARAAROMA?
It is ideal for Porter, Oatmeal Stout, Imperial Stout, Brown Ale, Dark Mild, Scottish Ale, American Red Ale, Barley Wine, Old Ale and Dark Lager.
Is CARAAROMA the same as Aromatic Malt?
No. Despite the similar name, CARAAROMA is a very dark caramel malt with no enzymatic activity. Aromatic Malt is a highly kilned malt with a much lighter colour and a predominantly bready, malty flavour.
Is CARAAROMA a roasted malt?
CARAAROMA is classified as a caramel malt, not a roasted malt. However, its very dark colour means it introduces the first subtle nuances of roasted flavour alongside dark caramel, nuts and dried fruit.
What is the difference between CARAAROMA and CARAMUNICH Type 3?
CARAAROMA is considerably darker and more intense, with stronger raisin, prune, roasted-nut and dark-caramel flavours. CARAMUNICH Type 3 provides caramel, bread crust and lighter dried-fruit notes with less roast intensity.
What is the difference between CARAAROMA and Special B?
Both provide dark caramel and dried-fruit character, but they are not identical. Special B is commonly associated with pronounced raisin, plum and burnt-sugar flavours, while CARAAROMA adds roasted nuts, dark caramel, dried fruit and subtle roast.
Does CARAAROMA make beer sweet?
It can increase malt sweetness, body and dark-caramel flavour. The final sweetness still depends on the complete grain bill, mash profile, yeast attenuation and fermentation.
Can CARAAROMA be used in Oatmeal Stout?
Yes. Approximately 2–5% can add rich dark caramel and dried-fruit complexity while supporting the creamy oats, chocolate and roasted flavours.
Does CARAAROMA need to be mashed?
Yes. It should be crushed and mashed with the rest of the grain bill. Because it has no enzymatic activity, it must be combined with an enzymatic base malt.
Can CARAAROMA be steeped by extract brewers?
Yes. Like other crystal and caramel malts, crushed CARAAROMA can be steeped in hot water before adding malt extract. Avoid boiling the grain itself.
What can I substitute for CARAAROMA?
Gladfield Shepherds Delight or Belgian Special B can provide similar dark caramel and dried-fruit character, although their precise colour and flavour profiles differ.
Buy Weyermann CARAAROMA brewing malt online from Border Brewing Supplies. Available freshly packed and milled or unmilled for home brewers throughout Australia, with local collection from our Tweed Heads South home brew shop, conveniently located for customers from the Gold Coast, Brisbane, Northern Rivers and QLD–NSW border region.
