Is this just a perception on my part? I see a lot of carapils in IPA and Pale Ale recipes (among others) here on the site, but rarely if ever see it when a brewery lists the grains they use. Do breweries use it more than they admit to, or are they using a different technique to add body? Is there some hidden secret, or are there perhaps benefits to larger scale (such as the feasibility of higher fermentation temps due to volume and pressure)?
I'd really like to understand the secret to having good body with only 2-row, munich and c120 (as an example....using Avery IPA's reported grains). No mention of flaked barley, carapils, wheat or mashing at 160F for an FG of 1.022. How are they doing it? Inquiring minds want to know
I'd really like to understand the secret to having good body with only 2-row, munich and c120 (as an example....using Avery IPA's reported grains). No mention of flaked barley, carapils, wheat or mashing at 160F for an FG of 1.022. How are they doing it? Inquiring minds want to know