Premium German Crystal Brewing Malt
Build rich malt complexity and authentic German brewing character with Weyermann Caramunich® Type 2, a premium crystal malt crafted in Bamberg, Germany. Produced using Weyermann's specialised caramelisation process, this malt develops pronounced caramel flavour, delicate pastry notes and a full, rounded malt body while contributing beautiful amber to dark copper colour.
With a colour range of 110–130 EBC, Caramunich Type 2 is the perfect choice for brewers wanting deeper caramel character than Type 1 while remaining smoother and less intense than Type 3. It enhances body, improves foam stability and creates the rich malt backbone expected in both classic European lagers and modern craft beer styles.
Trusted by professional breweries around the world, Weyermann Caramunich Type 2 delivers exceptional consistency, flavour and brewing performance.
Why You'll Love Weyermann Caramunich® Type 2
- Premium German crystal brewing malt
- Produced by Weyermann® in Bamberg, Germany
- Rich caramel with delicate pastry notes
- Enhances malt body and mouthfeel
- Improves foam stability and head retention
- Creates beautiful amber to dark copper beer colour
- Consistent quality trusted by professional breweries
- Suitable for a wide range of beer styles
- Freshly packed to order by Border Brewing
Flavour Profile
Caramunich Type 2 delivers pronounced caramel sweetness layered with pastry, biscuit and lightly toasted bread notes. It provides greater malt richness than Type 1 while maintaining a smooth, rounded profile that complements both traditional and modern beer styles.
Its balanced caramel character builds body and mouthfeel without introducing roasted or burnt flavours, making it one of the most versatile crystal malts available.
Colour: Amber to dark copper
Flavour: Rich caramel, pastry, biscuit and toasted bread
Aroma: Pronounced caramel with delicate pastry notes
Body Contribution: Medium to high
Fermentability: Low
Enzyme Activity: None
Typical Beer Styles
Weyermann Caramunich Type 2 is ideal for brewing:
- Pale Lager
- Festival Beer
- Amber Lager
- Märzen
- Kellerbier
- Rauchbier
- Schwarzbier
- Bock
- Weizenbock
- Amber Ale
- English Mild
- Brown Ale
- Brown IPA
- British Strong Ale
- Imperial Red Ale
- Irish Stout
- Oatmeal Stout
- Russian Imperial Stout
- Brown Porter
- Robust Porter
- Imperial Porter
These beer styles benefit from Caramunich Type 2's rich caramel flavour, enhanced malt body and balanced colour contribution.
Product Specifications
| Specification | Value |
|---|---|
| Maltster | Weyermann® |
| Country of Origin | Germany |
| Malt Type | Crystal / Caramel Malt |
| Colour | 110–130 EBC |
| Extract (Dry Basis) | Minimum 73% |
| Moisture | Maximum 8% |
| Enzyme Activity | None |
| Recommended Usage | Up to 10% of grist |
Brewing Tips
For most beer styles, use 3–8% of the total grain bill to build rich caramel flavour, improve mouthfeel and enhance foam stability while maintaining balance.
Increase additions to around 10% when brewing malt-forward styles such as Märzen, Brown Ale, Porter or Strong Ale for deeper colour and greater caramel complexity. Weyermann recommends additions of up to 10% for brewing applications.
Because Caramunich Type 2 has no enzymatic activity, it should always be mashed alongside quality base malts such as Pilsner, Pale Ale or Vienna malt.
Frequently Asked Questions
What is Caramunich Type 2?
Caramunich Type 2 is a premium German crystal malt produced by Weyermann®. It undergoes a specialised caramelisation process that develops pronounced caramel flavour, pastry notes and enhanced malt body.
What flavours does it add?
Expect rich caramel, pastry, biscuit and lightly toasted bread flavours with increased body, improved foam stability and enhanced malt complexity.
What beer styles use Caramunich Type 2?
It is commonly used in Märzen, Amber Lager, Kellerbier, Rauchbier, Schwarzbier, Bock, Brown Ale, Brown IPA, Stout, Porter and many other malt-forward beer styles.
Is this the same as crystal malt?
Yes. Caramunich Type 2 is a premium German crystal (caramel) malt offering deeper caramel flavour and colour than lighter crystal malts while remaining smoother than darker crystal varieties.
Do I need to mash this malt?
Yes. Although starch conversion occurs during manufacture, Caramunich Type 2 should always be mashed alongside enzymatic base malts for proper brewing performance.
How much should I use?
Most brewers use 3–8% of the total grain bill. For richer malt flavour and deeper colour, additions up to 10% are recommended by Weyermann.
