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Old 10-06-2008, 09:44 PM   #1
cgruelle
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Default Carafa and Carafa Special

Is there a big difference between the flavor of Carafa and Carafa Special? Also, what would be a good substitution for Caramunich II? Caramel/Crystal-60L?



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Old 10-06-2008, 09:54 PM   #2
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Carafa Special is dehusked, debittered carafa malt. It's less harsh and bitter than carafa.

For Caramunich II, I'd use crystal 60L, probably.



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Old 10-06-2008, 09:57 PM   #3
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Yes to both questions.

Per Jamil in his article on Roggenbier...
"

Quote:
Jamil in Oct BYO
To develop color without adding roasty flavors, a little debittered black malt does the trick. My preference is for Weyermann Carafa Special, a huskless roasted malt. The lack of a husk means far less bitter roasted flavors."
He says that the regular Carafa has "a lot more roasted character"

The crystal malt may be a bit more caramel-ly, but will be a good sub.
Cheers.
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Old 10-07-2008, 07:23 PM   #4
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Thanks Yooper and Germey!

Quote:
Originally Posted by Germey View Post
Yes to both questions.

Per Jamil in his article on Roggenbier...
"

He says that the regular Carafa has "a lot more roasted character"

The crystal malt may be a bit more caramel-ly, but will be a good sub.
Cheers.
That's exactly what I am looking for, color without the roasted character. I'm working on a recipe for a Munich Dunkel, and Carafa Special and Caramunich II are a special order at my LHBS.
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