Smooth, Intensely Dark German Roasted Malt

Add deep black colour and refined roasted character without excessive bitterness using Weyermann® CARAFA® SPECIAL Type 3. Produced in Bamberg, Germany, this extremely dark speciality malt delivers finely roasted notes of coffee, cocoa and dark chocolate.

During production, Weyermann removes a large portion of the barley husk before applying a specially adapted roasting process. This reduces the sharp bitterness and astringency commonly associated with heavily roasted grain while retaining intense colour and a smooth roasted aroma.

At 1300–1500 EBC, Carafa Special Type 3 is the darkest malt in the Carafa Special range. It is ideal for Schwarzbier, Black IPA, Porter, Stout and other dark beers where deep colour and controlled roast character are required.

Why You’ll Love Weyermann® Carafa Special Type 3

• Premium German roasted speciality malt

• Produced by Weyermann® in Bamberg, Germany

• Large portion of the husk removed

• Minimises harsh roasted bitterness and astringency

• Extremely high colour contribution

• Smooth coffee, cocoa and dark chocolate notes

• Ideal for black colour adjustment

• Excellent for dark lagers and Black IPA

• Adds roast complexity without burnt harshness

• Recommended at up to 5% of the grain bill

• Freshly packed to order by Border Brewing

Flavour Profile

Carafa Special Type 3 provides a refined roasted character with flavours of coffee, cocoa and dark chocolate. Its reduced-husk construction produces a smoother and less astringent result than conventional heavily roasted barley malt.

At lower additions, it can deepen beer colour with only a restrained flavour contribution. Higher additions create a more noticeable dark chocolate, cocoa and coffee character suitable for Porter and Stout.

Colour: Very dark brown to black

Flavour: Coffee, cocoa, dark chocolate and smooth roast

Aroma: Finely roasted malt, cocoa and dark chocolate

Body Contribution: Low to medium

Fermentability: Low

Enzyme Activity: None

Typical Beer Styles

Weyermann Carafa Special Type 3 is particularly suited to:

• Schwarzbier

• German Dark Lager

• Czech Dark Lager

• Munich Dunkel

• Black IPA

• Cascadian Dark Ale

• Black Ale

• American Porter

• Robust Porter

• Imperial Porter

• Smoked Porter

• Baltic Porter

• Irish Extra Stout

• Foreign Extra Stout

• American Stout

• Imperial Stout

• Russian Imperial Stout

These styles benefit from Carafa Special Type 3’s ability to create deep brown to black colour with smoother roast character and less husk-derived bitterness.

Product Specifications

*The ideal quantity depends on the desired colour and intensity of roasted flavour.

Brewing Tips

Use approximately 0.5–1% of the grain bill when the main goal is increasing colour with only a restrained roasted flavour contribution.

Use around 1–3% in Schwarzbier, Czech Dark Lager, Munich Dunkel and Black IPA for deep colour with smooth cocoa and dark chocolate complexity.

Increase to approximately 3–5% in Porter, Stout and other roast-forward styles where a more noticeable coffee, cocoa and dark chocolate character is required.

Weyermann recommends additions of up to 5% for Carafa Special Type 3.

Because it has no enzyme activity, Carafa Special Type 3 must be mashed with an enzymatically active base malt.

For the smoothest possible result in dark lagers or Black IPA, consider adding it during the final 10–15 minutes of the mash or at mash-out. This extracts colour while limiting prolonged extraction of roasted flavours.

For Porter and Stout, adding it for the full mash will produce a stronger and more integrated roasted malt character.

Frequently Asked Questions

What is Weyermann Carafa Special Type 3?

Carafa Special Type 3 is an extremely dark German roasted barley malt. A large portion of its husk is removed before roasting to create intense colour and refined roast flavour with less bitterness and astringency.

Is Carafa Special Type 3 dehusked?

It is commonly described by brewers as a dehusked roasted malt. More precisely, Weyermann removes a large portion of the barley husk rather than claiming that every husk is completely removed.

What flavours does Carafa Special Type 3 add?

It contributes finely roasted coffee, cocoa and dark chocolate flavours. Its reduced-husk production creates a smoother roast character than conventional heavily roasted malt.

How much Carafa Special Type 3 should I use?

Use approximately 0.5–1% for colour adjustment, 1–3% for smooth dark lagers and Black IPA, or 3–5% for Porter and Stout. Weyermann recommends additions of up to 5%.

What is the difference between Carafa Special Type 3 and regular Carafa Type 3?

Both have a colour range of 1300–1500 EBC. Carafa Special Type 3 has a large portion of the husk removed, resulting in smoother roast character and less bitterness. Regular Carafa Type 3 retains more husk and produces a more intense roasted flavour.

What is the difference between Carafa Special Types 1, 2 and 3?

The main difference is colour intensity. Type 1 is the lightest, Type 2 is darker and Type 3 is the darkest. Carafa Special Type 3 provides the strongest colour contribution and is best suited to very dark brown or black beer.

Is Carafa Special III the same as Carafa Special Type 3?

Yes. Carafa Special III, Carafa Special 3 and Carafa Special Type 3 are commonly used names for the same Weyermann malt.

Is Carafa Special Type 3 good for Black IPA?

Yes. It is one of the best choices for Black IPA because it can create a black appearance with smoother roast flavour and less burnt bitterness than conventional black malt.

Does Carafa Special Type 3 need to be mashed?

Yes. It should be mashed alongside an enzymatically active base malt. It can be added for the full mash or introduced late in the mash when colour is wanted with a lighter roast contribution.

Can Carafa Special Type 3 convert itself?

No. It has no enzyme activity and cannot convert its own starches. It must be used with base malt.

Specialty malt for all dark beer styles, typically for

• Dark Lager; Czech Dark Lager, Schwarzbier
• Wheat beer; Dunkel Weizen, Weizenbock
• Bock; Dark Doppelbock, Eisbock
• Amber Ale; Extra Special Bitter
• IPA; Black IPA, Black Ale
• Porter; Baltic Porter
• Stout; Irish Stout, Irish Extra Stout, American Stout
• Strong Ale; Belgian Dark Strong Ale or Quadrupel
• Malt Beverage (nonalcoholic malt beer)

Recommended addition:

Can also be used for colour correction in light beers with an addition up to 0.5%.
For special recipes with intensive roasting aroma, e.g. Irish Stout, Russian Imperial Stout, higher amounts of up to 15% is possible.

Enzyme activity: none