Malt
Caramunich
A mid-range German caramel malt, the standard route to malt sweetness in amber lagers.
Caramunich is the German equivalent of English crystal malt and is used the same way: for residual sweetness, body and colour in Märzen, Bock and amber lager.
Its sugars are largely unfermentable, which is why it adds fullness rather than alcohol.
What it does
Crystal / caramel malt. Stewed while wet so starch converts to sugars inside the husk, then kilned. Produces caramel and dried-fruit flavour and unfermentable sugars that add body and sweetness.
Stewed to convert starch in the husk, then kilned to caramelise it in place.
Specification
| Colour | 40–70 EBC |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | low |
| Flavour | caramel, toffee |