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Old 01-23-2009, 07:26 AM   #1
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Default carapils VS flaked barley

So I just (ya like 4 hours ago) off the phone w/ a grain supplier and 3 pro brewers. We were talking about carapills and all 3 of the "PRO" brewers wanted to know why I would want to use the EXPENCIVE carapills instead of the CHEEP flaked barley? Both add body and head retention. So what gives? I never gave it much thought.
Input? suggestions? Help? I find it hard to argue w/ the pros. But their not ALWAYS right...Are they?

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Old 01-23-2009, 08:30 AM   #2
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I never use Carapils anymore and only use Flaked barley when I want a big creamy head, like in a stout or hefeweizen. The two are different. Carapils leaves body without much flavor and has unfermentables, while the flaked barley has more proteins.

I'm assuming this is for your commercial endeavor. If you have control over your mash temperature, then I don't really see the need for carapils. If your hot liquor tank is going to keep the mash temp pretty much set (like I know some commercial brewers do, say around 150) then Carapils may be the answer. The brewers do have a point in flaked barley being much cheaper.

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Old 01-23-2009, 04:34 PM   #3
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Well not only being cheaper but I think they have a good argument in saying they accomplish the same task. Yes I too think the proteins may be a contributing factor, how much is the question? I do, and have always thought I could accomplish at least body in my beers w/ mash temp. Head retention is another story.
I am going to have to do some side by side action on this one. I am thinking 2 brews 1 w/ carapills and one w/ flaked barley, brewed back to back on the same day. Simple beer maybe a Blonde or something like that.
Yes I am thinking of commercial application (always) flaked barley is like .60 per# and carapills is like .75 per# (bulk buys obviously)
Cheers
JJ

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Old 01-24-2009, 05:55 AM   #4
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Man I thought you guys would have been all over this!



Fail!

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Old 01-24-2009, 05:59 AM   #5
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You think the flaked barley would leave more of a haze? I might give it a try on the next few batches.

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Old 01-24-2009, 06:11 AM   #6
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Quote:
Originally Posted by Jaybird View Post
Man I thought you guys would have been all over this!
Carapils roxx man! I use like 2 pounds in every brew. My friends tell me it's great stuff.
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Old 01-24-2009, 06:12 AM   #7
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Carapils roxx man! I use like 2 pounds in every brew. My friends tell me it's great stuff.
Naw, you don't know what you're talking about. Carpils is for hack brewers that couldn't control mash temps if their life depended on it. Beers with carapils blow chunks.
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Old 01-24-2009, 06:15 AM   #8
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Those "pro" brewers don't know what they're talking about. Those wussies are too worried about the bottom line. You need to make beer that stays true to the craft, not the pocket book.
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Old 01-24-2009, 06:16 AM   #9
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Jay, how's that? Will that stir up a little controversy?

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Old 01-24-2009, 06:23 AM   #10
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If the protein thing is an issue with flaked barley then it might be better suited for darker beers.

I'm gonna say the carapils might be better if you are making something like a pilsner. The clarity is good a other flavors are minimal. I believe carapils adds some sweetness. I think you need to use quite a bit to notice this though.

Another thought. Pound for pound which is more effective for head rention? It might be a $$$ thing.

You might ask Briess...

Quote:
Briess Carapils. 1.5° L. Carapils is a dextrin malt. Its main function is to add foam stability, body, and palate fullness to otherwise thin worts. Dextrin malt also significantly enhances head retention. Although it appears darker than pale malt, it has a clear, glassy endosperm and does not contribute significantly to beer color or flavor. Must be mashed with other diastatic grains.
Quote:
Grain Adjuncts

Grain adjuncts require mashing. Flaked adjuncts are pre-gelatinized, require no pre-cooking, and can be added directly to the mash. Torrefied grains are also pre-gelatinized and serve much the same function as flakes. They need to be crushed before adding to the mash.


Flaked Barley. Lends a rich grainy taste and increased head retention, creaminess, and body. Can make up to 40% of grist.
Briess Links

Carapils - Briess Malt & Ingredients Co.: Carapils® Malt

Flaked Barley & Adjuncts - Briess Malt & Ingredients Co.: Adjuncts
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