Description
Made from the finest German quality brewing barley. Weyermann’s special manufacturing process achieves almost complete caramelization of the grain. CARAHELL® helps to improve foam and its stability, and helps improve the mouthfeel of any beer.
Sensory: malty-sweet; fine caramel notes
Caramel malt for full-bodied beer styles, especially for:
- Pale Lager; Munich Helles, Pale Kellerbier, Dortmunder Export, India Pale Lager
- Amber Lager; International Amber Lager, Bamberger Maerzen Rauchbier
- Strong Lager; Imperial Pilsener
- Pale Ale; Cream Ale, British Golden Ale, Summer Ale, English Summer Ale, Australian Sparkling Ale, Blonde Ale, American Pale Ale, Session Pale Ale
- IPA; English, American, Belgian and Double IPA, Session IPA, Black IPA
- Amber Ale; Ordinary Bitter (Golden Ale, Summer Ale, Golden Bitter), English Pale Mild Ale
- Brown Ale; English Dark Mild Ale
- Strong Ale; Belgian Golden Strong Ale
- Wheat Beer; Weissbier, Hefeweizen, Leichtes Weizen, Kristal Weizen, Bernsteinfarbenes Weissbier, Gueuze, Gose, Bamberg Weizen Rauchbier
Recommended addition: 10 – 15%
(for specialty beers: up to 30%)
Enzyme activity: none
Stats:
- EBC: 20-30
- Lovibond: 8.1-11.8
- Usage: to 30%
- Moisture: 6.5-7.5%
- Total Nitrogen: 10.5-12.5%
- Extract% (dry basis): 74-79
- Soluble Nitrogen Ratio: N/A
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