Crystal and caramel
Caramunich
A German caramel malt with more bread and less toffee than an English crystal, and a redder colour.
Colour
60 L
118 EBC
Potential extract
34 ppg
points per pound per gallon
One kilo gives
+10.2
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
15%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
The right caramel malt for a German amber or dark lager, where English crystal would taste wrong.
Belongs in
- Marzen
- Munich Dunkel
- Dunkles Bock
Recipes on this site that use it
Baltic Porter
0.50 kg · 7.1% · 39 IBU
2% of the gristCzech Premium Pale Lager
0.10 kg · 4.9% · 31 IBU
5% of the gristMunich Dunkel
0.25 kg · 4.8% · 18 IBU
5% of the gristSchwarzbier
0.25 kg · 4.9% · 20 IBU
6% of the gristAltbier
0.25 kg · 5.0% · 34 IBU
6% of the gristWeizenbock
0.40 kg · 6.8% · 16 IBU
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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