Weyermann | CaraMunich II Malt | 42-49L | per lb

Weyermann® CARA-MUNICH® II is a premium German caramel malt that adds pronounced caramel flavor, pastry-like malt character, fuller body, and rich amber-to-dark-copper color to beer. Made from high-quality German brewing barley, it is an excellent choice for malt-forward beers where caramel richness and additional depth are desired without moving into heavily roasted flavors.

At approximately 41.9–49.5° Lovibond, CARA-MUNICH II contributes warm amber, reddish, and dark-copper hues. Weyermann’s specialized caramelization process caramelizes the grain throughout, producing a distinctive sensory profile of pronounced caramel sweetness with rich pastry-like notes.

CARA-MUNICH II is particularly useful for strengthening the malt body and fullness of a beer. It works beautifully in traditional German lagers such as Märzen, Kellerbier, Rauchbier, Bock, and Schwarzbier, but its caramel depth also makes it a useful addition to Brown Ales, Strong Ales, Porters, Stouts, and other malt-forward recipes.

Weyermann recommends using CARA-MUNICH II at up to 10% of the grain bill. It has no enzymatic activity, so it should be used alongside an appropriate base malt when mashing.

Why Brew With Weyermann CARA-MUNICH® II?

• Premium German caramel specialty malt
• Approximately 41.9–49.5°L
• Pronounced caramel aroma and flavor
• Distinctive pastry-like malt notes
• Adds fullness and intensifies malt body
• Contributes amber, reddish, and dark-copper hues
• Adds rich caramel complexity without heavily roasted flavors
• No enzymatic activity — use with a suitable base malt
• Recommended at up to 10% of the grain bill
• Excellent for Märzen, Kellerbier, Rauchbier, Schwarzbier, Bock, Weizenbock, Brown Ale, British Strong Ale, Porter, Stout, and other malt-forward styles

For brewers looking for a German caramel malt with pronounced flavor and rich malt depth, Weyermann® CARA-MUNICH® II is an excellent choice. Its combination of caramel sweetness, pastry-like notes, fuller body, and deep amber-to-copper color makes it particularly useful in malt-forward lagers and ales where you want noticeable caramel complexity without introducing the sharper flavors of roasted malt.