Originally posted in Beginners -- -this seems like the more appropriate place
I am planning on brewing Janet's Brown Ale from Brewing Classic Styles soon and I have a question.
The recipe calls for 1.25 lb of Carapils.
I plan on using Briess Golden Light LME...which contains an unspecified amount of Carapils (according to their site).
Should I compensate for this fact by cutting back on the steeped Carapils?
If so, by what amount?
I'd cut it out completely. Extract beers (especially stronger ones) tend to end up sweeter than all grain beers (although with the high mash temp and all that crystal I didn't really care for the original version of the recipe that I brewed).
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Maybe I don't understand what Carapils does. I thought it contributed to mouthfeel and head retention, but not flavor or color.
Where does the sweetness come into play?
It primarily adds dextrins which add body, sweetness, and mouthfeel. These are the same longer chains of sugar molecules that you get from mashing higher, or adding malto-dextrin.