Not sure if Carapils is trademarked since many maltsters use this name, but more specifically, if you have Carafoam, then you're using a Weyermann product.
Some people will claim that carapils is a crystal malt whereas carafoam is not, but this is incorrect. Both are dextrine malts. They are not sweet. They are not starchy. They are not toasty. They are not flavorful. They add body, contribute to a very minimal difference in OG, and help with head retention.
Sorry for the lenghty explanations (and be kind as english is not my first language).....:cross:
Good to know, berucha. I also think you explained things quite clearly. However, it seemed like the OP was making an Extract beer. In this case, carapils or carafoam would not even be needed, so it would be of no use to mash it.
So, I've seen that these are interchangeable.
Is that correct? If so, why have two of the same thing?
What are the differences?
Are they even needed if using all DME?
HAHAHA! I was just thinking the same thing when reading his post. Then I saw your post.that was an outstanding explanation
your English is better than mine and it is my only language
Actually, Carapils is a registered trademark of Briess.
Even though we use "carapils" as a generic name, kind of like kleenex for tissue, it's a trademark name.
It's a dextrine malt.
Caraaroma is quite dark, 130-170°L.I just got a shipment of “cararoma” that is in a carafoam sack...sloppy retailing??? Vendor’s label says cararoma but all the Weyermanns sack markings are clearly carafoam..and it’s a light and sweet, unlike my rock hard carapils.
I’m guessing it’s a sweeter than domestic carapils and more fermentable? So what do I do with a sack of carafoam?
So, I've seen that these are interchangeable.
Is that correct? If so, why have two of the same thing?
What are the differences?
Are they even needed if using all DME?
Is anything needed at all?Or, are they needed at all?
http://brulosophy.com/2017/12/18/de...ous-beer-characteristics-exbeeriment-results/
Your info has me questioning why I would want 4oz of carapils in my most recent saison. I admit that I added it for head retention and not mouthfeel, but reading the above articles I think it may be misplaced. It's a very small amount of this malt so overall only a blip on my brewing-mistake radar. But it is good to know that 3711 will chew thru those dextrins like buttah!For what it is worth, 30 g/L is the Weihenstephan cited amount whereas dextrins positively influences mouthfeel/viscosity in pilsner lagers, whereas more than >50 g/L is regarded as lending an oily-slickness to the pallet. Obviously, different beer styles here.
Also, some saccromyces diastaticus strains are able to metabolize dextrins. So maybe not expect great things when using carapils and belle saison type strains.
Is anything needed at all?
I'll add this to the conversation though, one of these two products smells and tastes gross. Carafoam at 5% will add significant head retention.
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