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Weyermann® red overalls/jumpsuits
Question Is there any way to order some Weyermann® red overalls/jumpsuits?
Answer Many visitors to the Weyermann® plant in Bamberg have noticed the bright red overalls worn by many of our employees; and we often receive requests from brewers around the world, who wish to purchase a pair of these practical work clothes. While we are flattered by these inquiries, we cannot make our overalls available for sale, because they are reserved for our employees. In addition, we also give them away as thank-you-gifts to brewers whose beers with Weyermann® malt (at least 50%) have won GABF or World Beer Cup medals. Ownership of a red Weyermann® suit, therefore, has become a mark of achievement in the industry, a tradition that we wish to continue.

Gluten free Malt
Question Dear Weyermann® team, our customer received by his customer a request of dark malt gluten free for mix bread-making. Actually this customer utilizes barley malt dark brown (minimum EBC 7500) but he wants to change it. Can you give us some information about it? Thank you in advance for your answer. Ciao Giovanni Sborlino, Uberti Srl, Weyermann® Wholesaler Italy
Answer A lot of customers ask for the gluten content of Malt and Specialty Malts. All Weyermann® Specialty Malts cannot be declared as gluten-free, because they are produced from gluten containing grains (wheat, barley, spelt, rye). Weyermann® Sinamar® and Organic Sinamar® are gluten-free referring to new ELISA tests. Gluten / Gliadin seem to be denaturated during the roasting and extraction process during production.

Questions about packaging
Question How can I tell if it is Carafa® II or Carafa® Special II? Does the Carafa® Special have different markings on the bag ?
Answer All the Weyermann® bags are more than clearly marked The Weyermann® Bag! Since there is a huge difference in flavour between the Weyermann® Carafa® and the Weyermann® Carafa® special dehusked we consider this as a totally different malt! We even make a difference between the different steps of roasting! The Weyermann® specifications as well as the Weyermann® catalogue are published on our website Carafa® & Carafa® Special. Please also note that the content of each single Weyermann® bag is always within the specifications! As well as each bag has a lot number printed on the side.

Malt Silos Positioning Runs
Question We´re in the process of planning a new brewery and we´ve run into some difficulty deciding how to position our malt silos. As we´re in a busy part of the city and placing silos outdoors is virtually impossible, we´re forced to place them indoors. If malt is being delivered pneumatically, it´s obviously desirable to have the shortest possible run to the silos. Unfortunately, placing the silos in the optimum position is likely to displace a few 100 bbl fermenters that will be difficult to place elsewhere. So we´re looking at the possibility of a 100-foot run. Some people say that a hard-piped 100-foot run is perfectly doable as long as you avoid hard curves and push through cleanly. Others say that this is a good prescription for a silo full of chaff. Still others say that malt shouldn´t be blown in at all - it should always be conveyed mechanically, despite the large expense. No doubt it all depends on the variables (malt type, exact design of the run, etc.), but I´d be interested in hearing about brewers´ experiences with similar runs, both triumphs and horror stories. Might actually make a good story idea for The New Brewer! Cheers, Garrett Oliver, Brewmaster, The Brooklyn Brewery
Answer Dear Garrett, Remember that malt is a very delicate commodity that is "friable" on purpose. Friability, as you know, measures the readiness of malt to be crushed. An 80 to 85% friability rating is a good range for quality malt that is easy to process in the brew house. That friability, or brittleness, of malt, which is a good thing for brewing, of course, can also be a bad thing for transporting malt without damage. For this reason, modern malting plants always seek the gentlest methods of moving malt; and they completely avoid transporting malt pneumatically! It is a simple fact that the longer and more circuitous the transport route of malt is, the greater will be the percentage of kernels that will be chafed or broken. Incidentally, the argument about curves being less damaging than corners, quite frankly, is spurious, in this context. Blowing malt is by far the worst possible method of malt transport, because it results in the largest percentage of kernel chafing and breakage, compared, for instance, bucket elevators or Redler conveyors. Importantly, blowing also creates the greatest amount of dust, and dust is a serious enemy of consistent quality beer, because, after prolonged use of the silo, enough dust as well as kernel chafings will settle and accumulate at the bottom of the silo to eventually be added uncontrollably to the grist on its way to the mill. Batches brewed with high concentrations of chafings and dust, however, will result in seemingly inexplicable brewing problems, from lautering difficulties to delayed or slow fermentations. As passionate maltsters, we at Weyermann put a great deal of effort into producing and then delivering to our customers´receiving facility extremely clean, particulate-free malt without chafings or broken kernels. I would strongly recommend, therefore, that this painstaking work is not undone at the brewery through the use of, admittedly cheaper, pneumatic malt conveyors. My advice to any quality brewer is, quite simply, not to even think of pneumatic malt transportation systems. Instead, look seriously into such alternatives as elevators and Redler conveyors! I hope this advice will assist you in making the right malt-transport choice for your excellent beers!

Caramunich® Type 2 - origin of the word
Question We need to know origin of the word, Caramunich and something information of use to advertise about CARAMUNICH.
Answer Caramunich® is a trademark of Weyermann® Specialty Malting Company. Please do not forget using the ® for Registered trademark whenever using the name Caramunich®. The prefix “CARA” represents “Caramelized” and makes clear that all Weyermann® Caramel Malts are produced in the Weyermann® Roasting- and Caramelization Drums. By using this unique and patented technology Weyermann® Caramel Malts show a perfect caramelisation and fine caramel flavour and aroma. “munich” represents dark malts (Munich Beer type). Please have a look at the product specification and production description of the Weyermann® caramel malt production at our website

Question I am trying to educate myself on the differences between your different cara malts. Based on the color ratings, it s easy to tell which malts will produce more color. Does the grain name following cara signify the grain that been crystalized? If so, it would make sense that Caramunich is a crystalized version of Munich....however what would the grain be for Carahell or Cara-amber? Beyond color, what are the variances in the caramalts (degree of body, foam, sweetness, caramel level, etc).
Answer You are right. “Cara” means that these products are caramel or roasted malts (Carafa® & Carafa® special) produced in roasting drums. Caramel malts are produced from green malt (directly after germination) in special designed roasting drums. In a saccharification step (70°C) the starch is converted into sugar. Then with higher temperatures these sugar is caramelized. For Carafa® roasted malt, special produced kilned malt is roasted in roasting drums (temperatures > 250°C).

Extra pale malt
Question Which barley malt could be used for Belgian Wit or other extra pale beer styles?
Answer I would recommend using Weyermann® Premium Extra Pale Malt – excellent extra pale malt with a fine “malty” flavour. It is produced from special barley varieties and with gentle kilning technology.

Question How do you guarantee the traceabilty for Weyermann bagged malt?
Answer Declaration Traceability for bagged malt and big bags

At Weyermann®, we continually update our Quality Management System in accordance with standards DIN ISO 9001:2000 and HACCP (“Hazard Analysis of Critical Control Points”).We guarantee that all Weyermann® products meet all applicable government regulations governing health and food safety.
Please note that every bag of malt that leaves our plant is stamped with a unique Bagging Date Code and the Malt Type.
Bagging Date Code and the Malt Type represent our batch code.
Internally, we use this date code also as our batch code for tracing malt deliveries through our entire production process, from the arrival of raw materials at the receiving dock to the dispatching of the finished product at the shipping dock. In case of complaints or a refusal of shipment, always include the unique Bagging Date Code and Malt Type of the product with your communications. This will expedite our tracing of the pertinent lot information required to investigate your dispute.

Replacement for differnent specialty malts
Question I was hoping you could recommend a couple of your malts.I am trying to replace Briess Chocolate and Briess Victory malts with your malts. I use a bit of the chocolate and victory for my Schwartzbier. The chocolate gives me the dark color I need but does impart a bit more roasty flavor than I woudd like. The victory gives me a touch of biscuit flavor that helps add a bit of mouthfeel to the beer.
Answer My suggestions to replace the Malts would be:

Briess Chocolate: 350°L :
 There Weyermann® Carafa® special Type 1 would be the perfect substitute.It shows the same color a has a milder flavour because it is produced from de-husked barley.

Briess Victory:
Weyermann® Melanoidin Malt would be a wonderful possibility to use instead of this malt. It enhances body and mouthfeel.

Recipe Munchener Dunkel
Question I am researching a recipe design for a Munchener Dunkel and am having a hard time finding any specifics. There is nom style book I know of for this style. I know to use type 2 and 3 munich malts but am not sure the subtle differenced to get the beautiful dark color without a brash flavor. Do you have any suggestions?
Answer Munich Dunkles
Description: An authentic Munich Dark Lager Beer

Malt bill:
Malt type
Weyermann® Munich Malt Type 2: 60%
Weyermann® Vienna Malt: 30%
Weyermann® Caramunich® Type 2: 8.5%
Weyermann® Carafa® special Type 2: 1.5%

Original Extract: 12.0 – 13.0 % Plato

Mashing method (Infusion):
30 min 50°C (122°F); 30 min 62°C (144°F); 20 min 72°C (162°F); final mash pumping 78°C (172°F)
Recommendation for hops:
Aroma hops 18 -22 BU

Recommendation for Yeast (bottom fermentation)
FERMENTIS Saflager W34/70

article about Muenchner Dunkel from Jay Hersh aka Dr. Beer

Replacement for "Spitz" malt
Question Which malt could be used instead of "Spitz" malt? We are looking for a malt with lower modification and for better foam stability?
Answer We would recommend using Weyermann Carafoam® / Carapils®.
This caramel malt combines a lower modification with enhance of palatefulness and foam improvement.
It’s not only a counterpart to “Spitzmalz” but it has additional benefits.

Agricultural chemicals
Question Is it possible to show the list of agricultural chemicals which the farmhouse is using?
Answer Yes, every supplier has to bring forward a list of all used agricultural chemicals on request.

Audits of Weyermann suppliers
Question Is your company inspecting the farm of malt periodically?
Answer Weyermann® does regularly inspect (audit) our suppliers within the scope of our certified Quality Management System (DIN EN ISO 9001:2000)
Furthermore Weyermann® takes part in the JOSUA system – An Europeen Audit System for grain suppliers.

Tracibility for Weyermann products
Question When a problem is in malt, can your company carry out the trace back to a farm and a farmhouse?
Answer Weyermann® guarantees a complete traceability by using our computer system and an exact labelling of Weyermann® products.

Berliner Weisse from Weyermann Acidulated Malt
Question Hello, I have a couple of questions regarding usage of your acidulated malt.

I am planning on making a Berliner Weisse style beer at our brewpub. I am considering replacing the lactobacillus fermentation with acidulated malt...is this feasable? I am not too familiar with the product. I have read that usage should not exceed 10% of the malt bill. The Berliner Weisse typically has a pH of 3.2-3.4.

My question is, would using acidulated malt to achieve the flavor profile of a Berliner Weisse negatively affect the fermentation of the beer, and how much would I need to use in order to achieve that nice sour, acidic bite that is present in the beera?

I appreciate your time and any suggestions that you might have on the matter. Keep up the good work...I find all of your products to be superb!
Answer Weyermann® Acidulated Malt is perfect to adjust the pH level in mash or wort. There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt reduce the pH leve in mash by 0.3).

The exact effect depends of course on the special conditions in the mash or wort (buffering capacity …) and on the composition of the brew water.

Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria. Therefore Acidulated Malt is also a wonderful possibility to produce beer styles with a typical “sourish” character like “Berliner Weisse”.

To reach the “sourish” character 8% of Acidulated malt are a perfect rate. In my recipe there are also recommendations for Fermentis Yeast strains for an authentic aroma and flavour profile.

Malt bill for "Berliner Weisse"

40% Weyermann Pilsner Malt
45% Weyermann Wheat Malt Pale
7 % Weyermann Carahell®
8 % Weyermann Acidulated Malt

Question Does chocolate malt really taste like chocolate?
Answer Not really! It´s just an association. Of course, you may think of deep-dark chocolate when you think of chocolate malt, but better yet, think of Weyermann® CARAFA®, the expertly roasted malt with that mysterious sheen of chocolaty darkness!

CARAFA® Special
Question Why does CARAFA® Special (de-husked) Chocolate Malt have a smoother flavor than does regular CARAFA®? Could you provide some detail on the Carafa® dehusked malts--methodology, how and why the dehusked barley is smoother in flavor. It is definitely evident while tasting the malt.
Answer Roasting germinated barley tends to scorch the grain's husks and give the finished malt a slightly, or even severely, burnt flavor. Some dark beers, however, taste much better -- at least according to some brewers and consumers -- without the bitterness that comes from scorched husks. We at Weyermann have found a way, therefore, to remove most -- though not all -- of the husks before sending the barley through the malting plant and into the roasting drum. The de-husking process is similar to commercial rice polishing. It is desirable, howver, to leave about 40% of the husk material intact, because the husks also protect the kernel from damage. The de-husked finished malt is our CARAFA® Special. Like our regular CARAFA® (the roasted malt with all the husks), we make CARAFA® Special available in three color variations: Type I with a color rating of approximately 300 - 340 °L, Type II with a color rating of approximately 375 - 450 °L, and Type III with a color rating of approximately 490 - 560 °L.

Question How long has Weyermann® been using its current MW-logo?
Answer The current logo was designed on the occasion of the company´s 50th anniversary, in 1929. Over the years, the sign MW has come to represent more than just Weyermann® Malt -- it has become THE mark of quality in malt, period! Incidentally, some of you may have noticed that the Weyermann® logo is very similar to the VW logo. Ours is not an imitation, however. If anything, theirs might have been inspired by ours, not the other way round, because ours predates the carmaker´s by almost two decades. The VW logo was created only in 1948!

Weyermann Yellow
Question Is the wonderfully bright yellow color of all your printed Material an extra ingredient in Weyermann® products?
Answer Absolutely! Consider it an admixture of optimism and the love of life!

Malt Bags
Question How do I open a Weyermann® Malt Bag ... quickly and easily?
Answer With the original Weyermann® super-duper, high-speed, out-of-this-world, custom pair of scissors, of course, which is included with every shipment!

Weyermann® MalzfabrikBrennerstraße 17 - 1996052 Bamberg Telefon + 49 (0) 951 93 220-0Fax + 49 (0) 951 93 220-970eMail info@weyermann.de