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A bowl of weyermann caramunich type 1 in the sun showing 34 degrees lovibond with a wooden background

CARAMUNICH Type 1

$3.10
$3.10
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A bowl of weyermann caramunich type 1 in the sun showing 34 degrees lovibond with a wooden background
  • A bowl of weyermann caramunich type 1 in the sun showing 34 degrees lovibond with a wooden background
  • a glass mug of pale beer showing 5 srm color and a white head made with weyermann caramunich type 1 malted barley
  • A bowl of weyermann caramunich type 1 in the sun showing 34 degrees lovibond with a wooden background
  • a glass mug of pale beer showing 5 srm color and a white head made with weyermann caramunich type 1 malted barley
CARAMUNICH Type 1

CARAMUNICH Type 1

Weyermann Specialty Malts

$3.10
$3.10

Enter desired weight as a decimal - for example, 8.5 for 8 lb 8 oz, .75 for 12 oz, or 10 for 10 lb

Projected Beer Color (SRM)

SRM 30.5 – 40.6
0 40
Black

Malt Color (Degrees Lovibond)

31.0°L
0 250°L
Brown

Weyermann Caramunich Type 1 is a genuinely cool, multitasking malt. It gives you crystal-style caramel and body with noticeably more bready, pastry, and toasted malt depth in the same kernel. It’s one of those malts that doesn’t get used as much in American brewing as it probably should - partly because the color overlaps with common crystals and it is uniquely engineered for serious malt-forward beer enjoyers (Germans). The result is a caramel malt that feels more complete and European than the standard domestic options.

Flavor & Beer Interplay

Pronounced caramel with clear fine pastry and bread-crust notes. It adds body and a touch of residual sweetness, but the character feels more integrated and substantial than a basic crystal. Less bright toffee or candy pop, more “fresh-baked goods plus real malt.”

  • Vs. Crystal 30: Similar color range, but Caramunich brings more bready and toasted depth while pulling back on the simple bright caramel sweetness.
  • Vs. Melanoidin: Melanoidin is intense kilned malt flavor with almost no extra sugar contribution for body or sweetness. Caramunich provides crystal-style boost for mouthfeel while carrying richer bready malt character.

When to use

Use 5-10% when you want German-style rounded malt character rather than just a targeted sweet character - Altbiers, Dunkels, Franconian reds, or any malt-forward amber or pale that needs more European personality than a basic crystal delivers. Plenty of application to balance hop-forward bitter beers as well.

If you want clean, bright caramel/toffee sweetness, grab Crystal 30. If you want maximum bready/toasty intensity with almost no extra sugar contribution, go Melanoidin. Caramunich lives in the useful space between them.

How it’s made - don't try this at home, kids.

High-quality, top-shelf, simply the best German barley is germinated, then run through special roasting drums where it’s stewed and caramelized from the inside out. The process parameters are set so you get full internal sugar caramelization (like a classic crystal) while also developing deeper Maillard flavors - the bready, pastry, and toasted notes you normally get from higher-kilned malts. It’s not “take Munich malt and wet-drum-roast it again.” The whole thing is designed from the start to deliver both crystal sugars and extra malt depth together.

Malt details:

Weyermann CARAMUNICH Type 1 spec sheet

The vast majority of Weyermann's grains (other than specialty or heirloom varieties) are sourced from more than 500 local German farmers in central and south-central Germany. The Franconia region - or northern Bavaria, produces some of the best barley in the world. Malted in Bamberg, Hassfurt, and Clingen, Germany.

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