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carapils malt
I've used it a couple times, and I still don't know what it is
other then a specialty grain.
One thing about it I do know is you never see a Lovibond number next to it, or at least I haven't.
I'm planing on a recipe, that calls for it, 6oz of it. I can't find it, the LBS is out.
I would rather keep things local if I can, is their anything, close to it, you can use in it's place
that will not screw up the flavor of your brew. Say a 2row at 20L? Or is it one of those things you can't replace?
I've don't the searches, it's not in term, Google results just want to sell me some, but nothing is explaining what makes it so special. I would like to know. Can someone please explain?
Head retention and body. I have used it before. It doesn't add flavor or lovibonds.
Also, if you mash at lower temperatures, but want more body, that is where dextrine malt comes in. I say this because carapils is a dextrine style malt.
Check out this page for grain profiles:
http://www.briess.com/brew/products.shtml#base
Thanks cubx , helpful link.
So if I wanted to add more body. Here is my inexperience comes in,, when they say body, do they mean thickness?
The Beersmith program i use gives it a SRM of 2
I can't remember exactly but basically dextrine (cara/ pils) emits a differnet sugar form that isn't as fermentable. It is used to add body and residual sweetness to a degree (if I remember right.) I don't think it actually makes it thicker but I believe it gives it a fuller mouthfeel which you could describe as thicker. I've seen it used in some cream ales I've been researching lately. I do not believe it adds much in the way of color which would explain no Lovibond rating. I'm sure someone could give you a more detailed and more accurate account of dextrine malt but I think thats about the jist of it.
It adds to a fuller body with more mouthfeel, as Andrew said. I haven't used it in several months, but I don't recall any sweetness being added, although I could be wrong.
I generally add it to light and amber ales for the head retention.
As for mouthfeel, if you have a light bodied beer, then later a full bodied, it can be hard to tell the difference if you don't know what to look for. A long time ago I was at a brew pub and had both a light and full bodied beer, side by side. I could easily tell the difference.
While thick and thin aren't exactly right, it gives you an idea. A light bodied beer doesn't have the complexity or fullness of mouthfeel like a full bodied beer does. The best way to find out is at any brew pub that has both styles of beer. Get samples of each and try them.
If a recipe calls for it, it's some I don't have to add, since it doesn't
add to sugar or flavor.
Thanks guys.
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