11 replies to this topic

[Rick]

I'm in the school of thought that on the homebrew level, CaraPils is not needed in any recipe. As homebrewers we have the ability to hit any mash temperature that we want, controlling the amount of dextrins in your beer.If I recall correctly, CaraPils was developed for the pro-brewer, where their systems are setup for one mash temperature. Adding this malt to their mash would simulate a higher mash temperature by increasing the amount of dextrins.What do you all think? Agree, disagree, let me hear (...or read) your thoughts!Rick

[MolBasser]

Any malt is called for in the homebrew grist.The glory is that we can use whatever we want.Is it "needed"? Of course not. Nothing, and I mean nothing is "needed" in anything.Do you "want" it? That is the question.MolBasser

[zymot]

So what is your point? Carapils is cheating or something? Obvious malted barley is obvious.I use carapils whenever I want to make sure my beer will have some heft to the mouthfeel.I am more likely to use it when I plan on my mash temps to be in the lower range. That way I get fermentable wort and not worry about it being too thin.Of course everybody is free to omit and/or substitute was they see fit.zymot

[ThroatwobblerMangrove]

I'm in the school of thought that on the homebrew level, CaraPils is not needed in any recipe. As homebrewers we have the ability to hit any mash temperature that we want, controlling the amount of dextrins in your beer.If I recall correctly, CaraPils was developed for the pro-brewer, where their systems are setup for one mash temperature. Adding this malt to their mash would simulate a higher mash temperature by increasing the amount of dextrins.What do you all think? Agree, disagree, let me hear (...or read) your thoughts!Rick

pro-brewers can only hit one mash temperature?I'm with the others though - if you like what it brings to the table put it in. If not, leave it out.

[ncbeerbrewer]

So what is your point? Carapils is cheating or something? Obvious malted barley is obvious.I use carapils whenever I want to make sure my beer will have some heft to the mouthfeel.I am more likely to use it when I plan on my mash temps to be in the lower range. That way I get fermentable wort and not worry about it being too thin.Of course everybody is free to omit and/or substitute was they see fit.zymot

+1

pro-brewers can only hit one mash temperature?I'm with the others though - if you like what it brings to the table put it in. If not, leave it out.

+1I have used Carapils a good number of times and I have seen an improvement and good outcome for its intended purpose. I have used it in APA and IPA and I have definitely seen a huge improvement in foam stability and it does add to mouthfeel too. In comparison when not used in these styles I have seen more foam dissipation and lessened mouthfeel.While it may not be required as stated if you use it for what it is intended to do then go for it. It works well. Also a little goes a long way too.

[BrewerGeorge]

It's just another method of control. Since weight of grains is much easier to control than mash temp, I find I produce much more consistent beers by mashing low and adding carapils for mouth feel.

[Jimmy James]

I think maybe sometimes Carapils is thrown into recipes for no good reason, so in that respect I agree with Rick's comments if I can interpret them that way. George's use of Carapils is the same way I use it. I'll use it for light lagers like Munich Helles where I want attenuation but also some body to the beer. The only way to get the same effect in my experience so far is to decoct - so the carapils is a much easier means to that end.

[Rick]

So what is your point? Carapils is cheating or something? Obvious malted barley is obvious.I use carapils whenever I want to make sure my beer will have some heft to the mouthfeel.I am more likely to use it when I plan on my mash temps to be in the lower range. That way I get fermentable wort and not worry about it being too thin.Of course everybody is free to omit and/or substitute was they see fit.zymot

I'm not saying that using it is cheating at all. We as homebrewers don't have to abide by a set of rules when it comes to grist bills or what is right or wrong when it comes down to it. I definitely do not think less of anyone else who uses it either.I'm not saying what you do is wrong, but in your recipes that call for the lower mash temps, isn't the CaraPils just negating your lower mash temp, aren't you looking for a more fermentable wort that will dry out? Why not just omit the CaraPils and just mash a couple degrees warmer to get the dextrins from your base malt?

pro-brewers can only hit one mash temperature?

Some pro-brewers' (I guess I should say small craft brewers') systems have HLTs that they have set to bring strike/sparge water to one temp. So for them to change their system to hit different mash temps is a pain. Adding CaraPils is an easier solution for them to boost the body and mouthfeel of their beers instead of messing with their equipment.

I'll use it for light lagers like Munich Helles where I want attenuation but also some body to the beer. The only way to get the same effect in my experience so far is to decoct - so the carapils is a much easier means to that end.

The only time I have used CaraPils was in my first Helles, following a recipe that called to mash at 149. I used the same recipe minus the CaraPils, increased the Pils, and mashed at 152. I hit 1.048 OG and 1.008 FG on both. I didn't get to test them side by side, but from memory, body and mouthfeel were nearly identical and taste was spot on. This is the reason behind my questioning of CaraPils.I'm not trying to be an instigator or bash anyone who uses it. There are many different ways to solve a problem, this is mine. Everyone's system is different. But I just wanted to shed light on a concept to the community that I have only heard from a couple other people. I'm all about sharing knowledge. Maybe this will spark some more experimenting that could lead to an improvement in your process to nail that perfect beer!

[ThroatwobblerMangrove]

I think maybe sometimes Carapils is thrown into recipes for no good reason, so in that respect I agree with Rick's comments if I can interpret them that way. George's use of Carapils is the same way I use it. I'll use it for light lagers like Munich Helles where I want attenuation but also some body to the beer. The only way to get the same effect in my experience so far is to decoct - so the carapils is a much easier means to that end.

I've got about 20lbs of the stuff so I'll be using it

[Rick]

Use it up my brewing brotha! Make some damn tasty brews.

[dmtaylor]

I think Carapils is worthless. I have some from many years ago, but I never use it. Why would I? I can mash at 156 F or add rye if I want bigger body or head retention. And I'm sure rye tastes better, and certainly isn't "cheating".

[Jimmy James]

The only time I have used CaraPils was in my first Helles, following a recipe that called to mash at 149. I used the same recipe minus the CaraPils, increased the Pils, and mashed at 152. I hit 1.048 OG and 1.008 FG on both. I didn't get to test them side by side, but from memory, body and mouthfeel were nearly identical and taste was spot on. This is the reason behind my questioning of CaraPils.

If that's the case then you are correct to drop carapils from your recipes. I don't believe that there is any significant difference between those mash temps in my home brewery. I find that the actual mash temp, as long as it's in the 145 to 160 window makes the same wort with the malts that I use, at least as far as I can tell. I also question how much of a handle anyone could have on any malt if they've only used it once.