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Old 11-21-2011, 09:54 PM   #1
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Default CaraPils vs. Crystal Malts

So... I've been brewing for awhile now; started extract then moved to all-grain, naturally. One thing I've always wondered about, though never asked, is:

What's the point in using CaraPils (Dextrin) when I can more precisely contribute to both color and flavor using Crystal malts? I understand using it if you ONLY want to contribute to body/head retention without affecting flavor or color, but I usually design my beers from scratch and forget about the CaraPils until the end. I'm wondering if others tend to get their body and foam from CaraPils, or other non-fermentables, such as Crystal malts?

Even without Carapils, I get decent foam retention... and my body is usually more a function of my mash temperature and % of non-fermentable specialty grains.

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Old 11-21-2011, 09:59 PM   #2
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.....I understand using it if you ONLY want to contribute to body/head retention without affecting flavor or color...
There ya go. I only use CaraPils if I'm making lighter beers. The most appropriate style for it's use is in the name

I do find it weird when I see recipes that have CaraPils, even though they already have crystal/wheat/other-head-retention-grain
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Old 11-21-2011, 10:17 PM   #3
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I only use carapils when needed- like in a Bohemian pilsner that is all pilsner malt except for 1 pound of carapils.

If I'm using any other crystal malt, I think it's redundant. I get plenty of head and foam from crystal malt.

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Old 11-21-2011, 11:14 PM   #4
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Originally Posted by Yooper
If I'm using any other crystal malt, I think it's redundant. I get plenty of head and foam from crystal malt.
+1. Me too.
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Old 11-22-2011, 05:37 AM   #5
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Glad I'm not the only one.

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Old 11-22-2011, 05:51 AM   #6
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Typically used in lighter beers where color and sweetness aren't desirable. In those types of beers its great.

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Old 11-22-2011, 05:55 AM   #7
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Typically used in lighter beers where color and sweetness aren't desirable. In those types of beers its great.
Word. That's when I use it.
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Old 11-22-2011, 05:58 AM   #8
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Word. That's when I use it.
Word!
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Old 11-22-2011, 05:57 PM   #9
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Mike "Tasty" McDole uses significant amounts of both crystal 40 and carapils in his Amber Ale and Janet's Brown Ale (as featured in Brewing Classic Styles). So I don't think there are any set rules for making good beer.

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Old 11-22-2011, 06:11 PM   #10
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Mike "Tasty" McDole uses significant amounts of both crystal 40 and carapils in his Amber Ale and Janet's Brown Ale (as featured in Brewing Classic Styles). So I don't think there are any set rules for making good beer.
Oh, I don't think anybody is saying crystal and carapils would make bad beer.... it's just redundant.
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