Carafa and Carafa Special

cgruelle · 10-06-2008, 09:44 PM

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?

**Yooper** · 10-06-2008, 09:54 PM

Carafa Special is dehusked, debittered carafa malt. It's less harsh and bitter than carafa.

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

Germey · 10-06-2008, 09:57 PM

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.

cgruelle · 10-07-2008, 07:23 PM

Thanks Yooper and Germey!

Quote:

Originally Posted by Germey

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.