Weyermann | CaraWheat Malt |15-25L | per lb

Weyermann® CARAWHEAT® is a German caramelized wheat malt that adds caramel sweetness, bread and pastry character, body, and warm amber-to-brown color to beer. Made from high-quality German wheat using a specialized process that fully caramelizes the grain, CARAWHEAT provides the flavor intensity of a crystal-style malt with the distinctive brewing characteristics of wheat.

At approximately 41.9–53.2° Lovibond, Weyermann CARAWHEAT contributes rich golden-brown to amber hues along with a complex flavor profile featuring light caramel, almond, fresh bread, and pastry-like notes. These flavors make it an excellent choice when you want more malt depth than pale wheat malt can provide without moving into heavily roasted flavors.

As a caramelized wheat malt, CARAWHEAT can also contribute body, mouthfeel, and foam stability, making it particularly interesting in wheat beers and modern Hazy IPAs or NEIPAs where a soft, full texture and persistent head are desirable.

CARAWHEAT has no enzymatic activity, so it should be used alongside a suitable base malt when mashing. Weyermann recommends using it at up to 15% of the grain bill, allowing brewers to adjust the amount depending on the desired caramel flavor, body, and color.

Why Brew With Weyermann CARAWHEAT®?

• German caramelized specialty wheat malt
• Approximately 41.9–53.2°L
• Light caramel, almond, bread, and pastry notes
• Adds warm amber-to-brown color
• Enhances malt complexity and body
• Can contribute to a fuller, softer mouthfeel
• Particularly useful in wheat-forward and hazy beer styles
• No enzymatic activity — use with a suitable base malt
• Recommended at up to 15% of the grain bill
• Excellent for Weissbier, Dunkelweizen, Weizenbock, American Wheat, Witbier, Hazy IPA, NEIPA, Juicy IPA, Brown Ale, and Wheat Wine

For brewers looking to combine caramel malt character with the body and texture of wheat, Weyermann® CARAWHEAT® offers a unique alternative to traditional barley-based crystal malt. Its combination of caramel, almond, bread, and pastry notes makes it especially useful for adding depth to wheat beers and creating a richer malt foundation in soft, full-bodied Hazy IPAs and NEIPAs.