Wanted: recipe with LOTS of Carapils (>25%)

[GerritT]

I just discovered some unopened bags of Carapils, and want to brew them away within months. Anyone got recipes? Suggestions?

 

[An Ankoù]

This is always my first recourse when I'm considering grains, even if it is about a million years old. Look at the descriptions for carapils and carahell, they're nearly identical and yet you can go 40% with the latter. I reckon you could substitute carapils for carahell,
http://mail.brupaks.com/BRUPAKS GRAIN GUIDE WEB.htm

 

[GerritT]

So 1 lb. DME and 1 lb. carapils might make a reasonable base for a gallon of drinkable ale?

 

[GerritT]

Mash a recipe together, needs some extra hop but ought to work out. Mash low though.

 

[Sadfield]

You could roast them to get other levels of crystal colouring.
http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/

 

[Clint]

You shouldn't have a head retention problem...

 

[GerritT]

You shouldn't have a head retention problem...

I'm gonna rename the recipe to "Headless Cross Carapils" after bottling!

 

[foxbat]

Not sure about this but if Carapils has any starch remaining in it then you'll need some base malt to do the conversion otherwise you'll get starch in your beer (haze?)

 

[GerritT]

Not sure about this but if Carapils has any starch remaining in it then you'll need some base malt to do the conversion otherwise you'll get starch in your beer (haze?)

Good thinking, I'll make it 5% Munich or Vienna :)

 

[Argentum]

Not sure about this but if Carapils has any starch remaining in it then you'll need some base malt to do the conversion otherwise you'll get starch in your beer (haze?)

Although technically it is reported to be 100% "Glassy" and therefore it should not need the enzyme action of a base malt, in my opinion Carapils has lots of starch in it which requires the enzymes of a base malt to be present whereby to saccharify it (I.E., convert its starch into sugar). But my experience is explicitly for what goes by the name Carapils in the USA, and this differs from what goes by the same name in Europe.

 

[GerritT]

Although technically it is reported to be 100% "Glassy" and therefore it should not need the enzyme action of a base malt, in my opinion Carapils has lots of starch in it which requires the enzymes of a base malt to be present whereby to saccharify it (I.E., convert its starch into sugar). But my experience is explicitly for what goes by the name Carapils in the USA, and this differs from what goes by the same name in Europe.

Yeah, good point, 50% should be regular

 

[alsch890]

This is always my first recourse when I'm considering grains, even if it is about a million years old. Look at the descriptions for carapils and carahell, they're nearly identical and yet you can go 40% with the latter. I reckon you could substitute carapils for carahell,
http://mail.brupaks.com/BRUPAKS GRAIN GUIDE WEB.htm

colour difference is quite big though? Well, relatively anyway.