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weyermann-caramunich-type-3-malt

Weyermann® CARAMUNICH® Type 3 Malt

$0.17

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Accuracy & Detail

We make it simple to get exactly the malt you need — sold by the ounce or by the pound. Each variety is weighed with precision to a 0.08-ounce tolerance and double-checked to keep your recipe on target.

How We Package

You also choose how we package it. Use the Recipe Selector to combine all your malts into one bag for convenience — that saves us time in packaging and we pass that savings on to you. Or select “None” if you prefer them bagged separately. And if you’d like, we’ll mill your malts at no extra cost.

146 in in stock

Product Details

Taste & Character

Weyermann® CARAMUNICH® Type 3 is the darkest of the CARAMUNICH® series, delivering deep caramel complexity and rich malt character. With a color range of 50–60 Lovibond, it imparts pronounced flavors of toffee, caramelized sugar, and dried fruit, while adding body and a warm, reddish-brown hue to the finished beer.

Where It Shines

This malt is best suited for Dunkels, Bocks, Belgian Ales, and other malt-forward styles where layered sweetness and depth are desired. Its bold caramel profile makes it an excellent choice for recipes that aim to balance rich malt character with complexity and drinkability.

Role in the Brewhouse

Weyermann® CARAMUNICH® Type 3 provides unfermentable sugars that increase body, mouthfeel, and foam stability. Its darker caramelization process produces robust, fruit-like sweetness and toasty undertones that complement both base and roasted malts, resulting in a balanced and flavorful beer.

Brewer’s Guidance

Use CARAMUNICH® Type 3 at 5–15% of the grist for subtle depth, or up to 20% in malt-driven recipes for a bold toffee and dried fruit character. Its intensity makes it particularly effective in stronger or darker ales and lagers.

Quick Description

A rich caramel malt (50–60 °L) with flavors of toffee, caramelized sugar, and dried fruit. Ideal for Dunkels, Bocks, and Belgian Ales, adding sweetness, depth, and reddish-brown color.

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