Carapils/crystal malt question

I don't really care for overly sweet pale ales or ipa's. I typically use 10%or less crystal malt in my recipes but have been having some body issues in my pales and ipa's .The only thing different from my previous recipes is the lack of carapils. If I use carapils in addition to the other crystal malts my crystal percentage goes up to about 17% to keep the same color without switching to a darker crystal. Am I going to have a problem with a high fg by adding the carapils?
Thanks,James

You should also be able to address body by mashing at a higher temperature.

What are you usually mashing at? If you're not happy with the body, up your mash to ~157ish...

Shorter mash time as well. I've done a few at 45min with good results.

I think 10% is too much crystal for a APA. Mine are 10% toasted raw wheat and 5-7% crystal, mashed around 153 and finish around 1.012. I never had head problems with them. I made one without crystal and it also had great head.

I guess my question was geared more towards my last ipa. I used just 4.5% crystal malt and it tastes fine just is missing that chewy richness I'm used to in my ipa's. I'm just trying to prevent that in this apa im brewing this week. I usually mash my ipa at 152 and my apa at 153 both 60 min.

Try substituting a pound of Munich or vienna for a pound of base malt. This will increase body and depth without adding unfermentables.

JonK331 said:

Try substituting a pound of Munich or vienna for a pound of base malt. This will increase body and depth without adding unfermentables.

Click to expand...

I've read that Munich doesn't do much for body...

https://www.homebrewtalk.com/wiki/index.php/Munich_Malt

I would assume the same for Vienna since it's so similar to Munich.

Well it doesn't add unfermentables like crystal does so in some ways your right. However, I find that it adds a depth and complexity because of the melanoidins that can be perceived by the drinker as added body. I add a pound of one or the other to all my IPAs and APAs.

Apa

Style: American Pale Ale OG: 1.051
Type: All Grain FG: 1.012
Rating: 0.0 ABV: 5.11 %
Calories: 166 IBU's: 42.45
Efficiency: 85 % Boil Size: 14.75 Gal
Color:*** 7.0 SRM** Batch Size: 11.00 Gal
Boil Time: 90 minutes
*
Fermentation Steps
Name Days / Temp
(none)
*
Grains & Adjuncts
Amount Percentage Name Gravity Color
14.00 lbs 75.68 % Pale Malt (2 Row) US 1.036 2.0
1.50 lbs 8.11 % Vienna Malt 1.036 3.5
1.00 lbs 5.41 % Munich Malt 1.037 9.0
1.00 lbs 5.41 % Cara-Pils/Dextrine 1.033 2.0
1.00 lbs 5.41 % Caramel/Crystal Malt - 60L 1.034 60.0
*
Hops
Amount IBU's Name Time AA %
1.50 ozs 24.99 Amarillo Gold 60 mins 10.70
1.00 ozs 5.64 Cascade 15 mins 7.30
1.00 ozs 5.18 Perle 15 mins 6.70
2.00 ozs 6.64 Amarillo Gold 5 mins 10.70
2.00 ozs 0.00 Cascade 0 mins 7.30
2.00 ozs 0.00 Amarillo Gold 0 mins 10.70
*
Yeasts
Amount Name Laboratory / ID
2.00 pkg German Ale Wyeast Labs 1007
*
Any critiques? The only difference from my old APA recipe is I'm dropping the vienna from 2#s to 1.5 and adding a pound of Munich. I'm also splitting the batch and pitching wlp 051 cal v in one and the 1007 in the other.