7 replies to this topic

[positiveContact]

grumble.  I feel like I've be duped.  had.  bamboozled.

 

probably still okay for drez's pale ale though

[neddles]

They are probably just different names for a similar malt. Different maltsers have different names for similar caramel malts in that 20ºL range. I think Breiss calls their caramel vienne, MFB calls their's caramel vienna, castle had a similar name they changed to cararuby. If its a ~20ºL caramel malt you're going to get something close to what you need in that beer. There will be some slight differences between maltsers, most notably (to me) sweetness.

[Big Nake]

They are probably just different names for a similar malt. Different maltsers have different names for similar caramel malts in that 20ºL range. I think Breiss calls their caramel vienne, MFB calls their's caramel vienna, castle had a similar name they changed to cararuby. If its a ~20ºL caramel malt you're going to get something close to what you need in that beer. There will be some slight differences between maltsers, most notably (to me) sweetness.

I went to my local and asked for CaraVienne and they pointed me to something called CaraRuby. I shrugged and they said, "Same malt, different maltster". Then the guy continued to show me various malts with unusual names I hadn't heard before but they were the same as other malts I knew. Confusing.

[HVB]

You are good, it will work fine.

[positiveContact]

I read on the intertrons that they are actually different.

 

from briess:

 

https://blog.brewing...r-caramel-malt/

 

Many beers and brewers do quite well with the mix of caramel/maltiness that comes from a kilned caramel malt. This has obvious advantages for commercial brewers looking to simplifying grain inventories.  For example, Caramel Munich and Carmel Vienne are two products produced by Briess Malt & Ingredients Co. meant to be used by brewers in this way. Since Briess typically does not manufacture kilned caramels, they achieve the same effect by blending caramel malts with Munich or Vienna malt. While this process creates a similar product to that obtained by direct kilning, the result is a more consistent product.

Edited by Evil_Morty, 19 December 2016 - 05:12 AM.

[HVB]

I still do not think that in that beer, in the percentage it is of the grain bill it will matter that much.  I have used about 4 different types of "cara"20 in that recipe and it has always been good.  If worried up the hops

[positiveContact]

I agree that with a pound or less in 10 gallons it won't be a big deal. I guess the good news is that this recipe is the reason I bought it. I don't make Belgian stuff very often.

[HVB]

I agree that with a pound or less in 10 gallons it won't be a big deal. I guess the good news is that this recipe is the reason I bought it. I don't make Belgian stuff very often.

I have 10#'s of caravienne on hand but I have not made a Belgian beer in years.  It all goes into my pale ales!