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Crushed Caramunich Malt

Dark Rock Brewing

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Crushed Caramunich Malt
£1.30
1.30 In Stock

Availability: In stock

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BEST Caramel® Munich II malt (Caramunich II)  is a specialist malt that contributes dark amber to copper hues and adds a rich malt accent with notes of biscuit and an intense caramel aroma. Caramel malts also add body and improve head retention. It is suitable for use in all styles of beer.


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What is it?

BEST Caramel® Munich II malt (Caramunich II)  is a specialist malt that originates from Bavaria. It contributes dark amber to copper hues and adds a rich malt accent with notes of biscuit and an intense caramel aroma. Caramel malts also add body and improve head retention. It is suitable for use in all styles of beer. It has a darker colour and a stronger flavour than standard Munich malt and is reminiscent of almonds and bread crust. The malt itself is characterised by a discreet toasted note. Dark Rock's Caramunich malt provides the finished beer with a pleasant flavour profile. The "cara" in CaraMunich indicates that it is a crystal malt. It is effectively mashed in the husk, then kilned to produce sugar and a glassy kernel, like other crystal malts. It is made in a similar way to Munich Malt except that caramelisation is more progressed and kilning is conducted at higher temperatures. All "Cara" malts have been malted and crystalised in a way to add body and head retention. Therefore, they can be used in the mash or just steeped to get their benefits. Caramel Munich II malt provides a much sweeter flavour than ordinary Munich malt and so should always be used as a "character" malt in relatively small quantities (generally less than 10%) of the total grist. They are used in lower grist quantities than base malts because they contain a lot of "unfermentables". Using too much will make your beer sweet or even appear to have a stuck fermentation even though it has completely fermented. Although only used in small quantities, it has a marked effect on the depth of flavour and aroma in beers and ales. Standard Munich malt does not go through the same process and is a relatively dark kilned malt that can be used as a base malt.  

BEST Caramel® Munich II malt is a great addition for distinctive styles such as Märzen and Oktoberfest beers, whose characteristics are a golden colour and full malt flavour. Use at a rate of 5-10% for dark beers and 1-5% for lighter beers.

Main Styles:

  • Adds character and head retention to all beer styles

Technical information:

BEST Caramel® Munich II (Caramunich II) has an L value of 42-49, giving it a slightly more intensive colour than Caramunich I. As well as its darker colour it also has a stronger flavour reminiscent of almonds and bread crust. The malt itself is characterized by a discreet toasted note. BEST Caramel® Munich malts have good processing properties and give the finished beer a pleasant flavour profile. BEST Caramel® Munich II complies with the purity guidelines of the German Reinheitsgebot. 

Caramel malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars and caramelises some of the sugars as the malt reaches its final colour. This eliminates the need to mash caramel malt and ensures that some of the sugars will survive fermentation to sweeten the beer.

110-130 EBC

55.8-66 L. Grain Type:

Type:Caramel/Crystal/ Cara Malt

What do the scales mean?

"Degrees Lovibond" or "°L" scale is a measure of the colour of beer. The determination of the degrees Lovibond takes place by comparing the colour of the substance to a series of amber to brown glass slides. The scale was devised by Joseph Williams Lovibond. The Standard Reference Method (SRM) and European Brewery Convention (EBC) methods have largely replaced it, with the SRM giving results approximately equal to the °L.

The Standard Reference Method or SRM is a system modern brewers use to measure the colour intensity of a beer or wort. The EBC convention also measures beer and wort colour, as well as quantifying turbidity (also known as haze) in beer. EBC (European Brewing Convention) is used to indicate colour in malts (and beers). The lower the EBC is, the lighter is the malt (thus kilned for a shorter time). EBC and SRM/°L scales and conversions are available online and usually provide colour swatches to indicate the colour depth that you are likely to achieve from specific malts. Most craft brewers measure the colour of the grain using EBC (European Brewing Convention). The higher the EBC the darker the malt. Other countries may prefer Lovibond (L) or the Standard Reference Method (SRM). There are currently two colour scales in common use: SRM in the US, and EBC in Europe. The SRM (Standard Research Method) scale is based on an older degrees Lovibond scale and for all practical purposes, SRM and degree Lovibond are identical. So to convert SRM to EBC simply multiply by 2. e.g. 4 SRM = 8 EBC. The formula for converting Lovibond to EBC is  EBC=(2*Lovibond)-1.2

Why Use Dark Rock Malts and Hops?

The Dark Rock Brewing team are passionate about producing the best quality beers. Their mission is to help you to "Master your Craft" and brew the best craft beers possible. There is no reason why home-produced ales cannot be just as good as commercial equivalents. The key to success is having a wide selection of the best quality and freshest ingredients possible. Dark Rock ingredients are not just great value, they are of the highest quality and always supplied fresh. The team strive to constantly innovate and experiment with new styles and products. Dark Rock also markets top quality all-grain and partial--mash kits which receive fabulous reviews. They are experienced commercial brewers and supply craft micro-breweries and nano-breweries with equipment and ingredients. They also provide training and business development consultancy to scale-up breweries. This experience is channelled into equipping the home craft brewer with the "tools to compete". Use Dark Rock products and you can't go wrong. 

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