Best light-coloured malts for sweetness

[biggtime]

I was just wondering what malts people would recommend from experience as being best for creating sweetness/mouthfeel in light coloured beers. I want to make some weak-ish single-hop properly pale ales, but want to get a bit more body/mouthfeel than would be obtained by just using pale malt.

 

[clibit]

I'd say Caragold, provides sweetness as well as body and mouthfeel. It's a very pale crystal malt, any pale crystal will do the job.

http://www.themaltmiller.co.uk/index.php?_a=viewProd&productId=311

 

[nobyipa]

if you like sweet ales go as said by clibit caragold or crystal malt
for mouth feel carapils is fantastic
or wheat malt

mashing at lower temps 63c for 90 mins gets to make simple sugars will ferment more readily, producing a highly attenuated beer that has higher alcohol content but less body and mouth-feel.

Conversely, a high temperature mash at 69 C emphasising alpha amylase gives you more unfermentable sugars, resulting in lower alcohol content and a full bodied beer with a lot of mouth-feel. Moderate conversion temperatures 65-67C result in a medium body beer.
are you losing a lot of temperature when mashing ?:drink:

so more un-fermentable sugars = weaker beer but more full bodied

 

[biggtime]

Cheers guys. Yes, know about the differences that mashing temps can make (I help out at a brewery sometimes where we mash as high as 74C - on purpose, I should add), and yes, I do struggle to get my mash temps up quite as high as I'd like for as long as I'd like. So I wanted to add a bit of 'interest' as well as more reliable mouthfeel from some very pale 'crystal'-style malt in the grist. I like the sound of the Caragold so will give it a go. Along with a nice warm mash!

 

[BillinKC]

What type beer is the brewery making that is mashed at 74C? Just curious...been brewing beer 25+ year and never mashed that "HOT"

 

[biggtime]

I mustn't give away too many trade secrets. But it's a low ABV, full-bodied super hopped beast.