Weyermann® CaraAmber 250g Whole

Weyermann CARAAMBER® (60 to 80 EBC)  

is a caramel malt and contributes - as the name suggests - to give the beer a deeper red color, while giving the beer a stronger body and a pleasant malty character. It gives notes of toffee, caramel and bread. Use up to 20% of this malt in the recipe.

Caramel malt / crystal malt is pilsner malt malt that has been moistened and then heated until it browns. It is protein and starch that react with each other in the so-called Maillard reaction. Heating time and temperature determine the degree of caramelization. The lightest will have much of the starch available for degradation during mashing. In the darkest, more or less all of the starch will be caramelized. To achieve a specific color shade, a larger percentage of a light caramel malt is naturally required versus a dark caramel malt.

Caramel malt contributes equally to both flavor and color when used. Light to medium-dark malt is used when you want the malt flavor and aroma to be the main focus. Darker malt is used when you want to emphasize the flavors in the base malt. The light caramel malt is probably more forgiving and can be used to a greater extent than the dark one, before the flavor contribution becomes too clumsy and dominant.

It is important that the brewer tastes the malt before using it, as the flavors can vary greatly even if the malt is the same color. 

Sensory: Toffee, caramel and bread notes

Caramel malt for reddish beer styles with complex aroma profile, typically for:

• Amber Lager; International Amber Lager, Franconian Red Beer
• Pale Ale; Session Pale Ale
• IPA; Red IPA, Session IPA
• Amber Ale; Best Bitter, Strong Bitter
• Brown Ale; Dark Mild, British Brown Ale, American Brown Ale, London Brown Ale
• Porter; Baltic Porter
• Strong Ale; Scotch Ale, Imperial Red Ale
• Sour Ale; Flanders Red Ale, Oud Bruin

Color: 60-80 EBC
Manufacturer: Weyermann, Germany

Produced by: Weyermann®
Re-packed by Olbrygging, Norway