19 replies to this topic

[nbbeerguy]

I have been reading alot online and alot of people are subbing carafa II for roasted Barley in Stouts but I trust your guys opinion much more

[Big Nake]

I don't use much of it, but many people say that it has less "roasted" flavor to it. It does add a lot of color and it will add some roastiness, but it's not quite as bitter. I had a Munich Dunkel that a local homebrewer made and it had 4 oz of Carafa II in 5 gallons of beer. It was a nice beer... quite dark for only 4 oz of this stuff and although I detected "roastiness", it wasn't as strong as it may have been with Roasted Barley. So... no, they're not the same. Cheers.

[Jimmy James]

I get coffee and chocolate flavors from carafa - so maybe it'd be a good sub in espresso stout or something like that. My preference for stout is dry so I tend to stick to BP and roasted, but that being said I've never been disappointed by carafa when I've used it (in other styles).

[DaBearSox]

Stick to roasted, Carafa II is de-husked so the flavor is a lot less astringent roastyness that is looked for in a stout.

[nbbeerguy]

Stick to roasted, Carafa II is de-husked so the flavor is a lot less astringent roastyness that is looked for in a stout.

Im not 100% its the de-husked-debittered stuff yet waiting on a response from the micro who lets us order bulk with them. It doesnt say on the bag

[Jimmy James]

I believe Carafa is a brand-name for a malt that has had the husk removed. So, if it is called Carafa I, II or III it is by nature de-bittered. At least that's my understanding. The I, II and III designations correspond to the level of roast so III will yield higher SRM than I, and the flavor profiles will run different. I've normally used II in beers where I want some color and maybe some of that coffee flavor without the bitter/roasty flavor from roasted.

[nbbeerguy]

I believe Carafa is a brand-name for a malt that has had the husk removed. So, if it is called Carafa I, II or III it is by nature de-bittered. At least that's my understanding. The I, II and III designations correspond to the level of roast so III will yield higher SRM than I, and the flavor profiles will run different. I've normally used II in beers where I want some color and maybe some of that coffee flavor without the bitter/roasty flavor from roasted.

based on this link there are 2 types of Carafa the special is the de-husked de bittered Weyermann website

[djinkc]

based on this link there are 2 types of Carafa the special is the de-husked de bittered Weyermann website

I guess all I've used is the Special then, I and III. It's great in Porters and Alts. And I'll throw it in some other's too. I'll use it in Irish and dry stouts too but for my tastes there needs to be some RB or BP in the mix. A lot of my stouts don't have any Carafa. But it's definitely a different animal than RB.

[No Party JKor]

Yes, confusing, but Carafa is a typical roasted grain, Carafa Special is the huskless version.

[DaBearSox]

interesting...the LHBS i used to get it at just had Carafa on the label and mentioned that it was huskless...never knew they had 2 different kinds.

[MtnBrewer]

Carafa is malted.

[nbbeerguy]

I just received conformation from Weyermann that the Carafa that I have is not the de bittered de husked. In order for the grains to be the de husked version it has to say specifically on the bag Carafa Special so if any of you do purchase this ask your LHBS to check the bag.......

Edited by nbbeerguy, 29 April 2010 - 08:24 AM.

[Jimmy James]

Thanks for the info there - I have always had the "special" and just equated Carafa with de-husked but now I know better! so, back to the original question - if you have the carafa that still has the husk then it should be a decent substitute for roasted at least as far as contributing the bitter/astringent flavor components. As far as what other flavors you might get I am not certain. I'd still guess you'll get a bunch of coffee and chocolate flavors from the carafa II - husk or no husk.

[stellarbrew]

I have heard Carafa II compared to roasted barley, but while I do find it carry some of the chocolate and coffee flavor compnents, it is somehow different than RB to my palate. I would say it has a unique flavor of its own, more like a smoother and more intense chocolate malt. IMO, there is no substitute for a RB in a stout.

Edited by stellarbrew, 29 April 2010 - 08:54 AM.

[nbbeerguy]

Exactly the answer I was looking for looks like I must order myself some RB I have 55 Lbs of Carafa II but want to venture into the stouts !!!!!

[MtnBrewer]

I just received conformation from Weyermann that the Carafa that I have is not the de bittered de husked. In order for the grains to be the de husked version it has to say specifically on the bag Carafa Special so if any of you do purchase this ask your LHBS to check the bag.......

Couldn't you just look at it?

[djinkc]

Couldn't you just look at it?

Yeah, but after it's been handled a bit it can be hard to tell if you haven't used it before. It had me scratching my head several years ago. It's not like you're looking at pearled barley........... Better asking than just throwing it in the tun.

[No Party JKor]

Couldn't you just look at it?

I have two bags of Carafa, one says Cafafa I, the other says Carafa Special II. They really don't look that much different to me, but the one that says Carafa I is quite obviously more astringent and roasty. If you put the two side by side, I don't think I could pick out the 'de-husked' one.

[BlKtRe]

Stick to roasted, Carafa II is de-husked so the flavor is a lot less astringent roastyness that is looked for in a stout.

Depends on what your brewing. If your looking for color or color and roastiness. I keep both on hand. But for a Stout, Id go RB for sure.

Couldn't you just look at it?

No.

[japh]

I've added it to a Stout in addition to the RB, for extra color and more complexity.