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Old 05-24-2011, 11:50 AM   #1
SnakeAnthony6375
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Default Carafa II vs Carafa III

I've made an India Black Ale using Carafa II (special) recently and it turned out wonderfully. The roast was very slight on it, but the color was spot on. Has anyone tried using Carafa III? Are there an flavor differences between the 2? I'm hoping I can substitute the Carafa II with Carafa III and get away with using less than I did with Carafa II. My main concern is (obviously) keeping the roast flavor to an absolute minimum....

Thoughts?

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Old 05-24-2011, 12:53 PM   #2
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Are you looking for just the color without the roast????

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Old 05-24-2011, 02:24 PM   #3
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I used 5oz of Carafa III Special in my Bohemian Dark Lager - it's bit too tart, but otherwise no signs of roasty flavors. Very intense coffe & dark chocolate flavors. Anyway if i'm making this beer again i'll lower the amount to 3oz.

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Old 05-24-2011, 05:50 PM   #4
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Quote:
Originally Posted by lostboysbrew View Post
Are you looking for just the color without the roast????
Yes, I am.
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Old 05-24-2011, 06:42 PM   #5
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I enjoy a few ounces of Carafa III special, but I cap the mash. Basically adding it at the last few minutes for even less flavor contribution.

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Old 05-24-2011, 07:07 PM   #6
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I have heard people grinding the grain into a powder and capping the mash with that. You can get away with a lot less grain and still get a lot of color out of it. I dont have any experience with grinding though, but hopefully someone else can chime in.

For my tastes, I like bit of roast in the black IPA. I dont think the point is to make an IPA just with a different color. I think the Carafa plays nicely with the hops and the bit of roast adds a different dimension.

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Old 05-24-2011, 08:08 PM   #7
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Quote:
Originally Posted by SnakeAnthony6375 View Post
Yes, I am.
Ive heard just to add it the carafa during the last couple minutes of the mash will give you color without flavor.
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Old 05-24-2011, 09:11 PM   #8
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I have used both Carafa II and Carafa III (always the Special - dehusked) in various German brews for color. I never get the acrid or roast character I get from dark chocolate, roast, or black patent, so I find it suits these styles well and would be comfortable using it anywhere that required the dark color without the roasted notes.

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Old 05-24-2011, 09:17 PM   #9
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Quote:
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Ive heard just to add it the carafa during the last couple minutes of the mash will give you color without flavor.
on that note.......you can just steep the carafa III to get that color.........or use black patent and steep it......youll get color and no flavors......

award winning black ipa was done that way.......
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Old 05-25-2011, 11:55 AM   #10
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If you add the malt to the mash at the end, are you taking a risk of leaving starches in the wort? Is this a bad thing?

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