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In looking through recipe files here on HBT I see a judicious use of Cara or Dextrin malts. While I haven't seen any definite patterns on mash temps there is a slight tendancy towards a "Medium Body" mash temp when the Cara malts are used.
Why?
I have never used the Cara malts instead of targeting my mash temp for a dextrinous body and I am curious why so many opt to use them.
Do you get a more predictable FG when using Cara malts for the body rather than mashing appropriately?
Why?
I have never used the Cara malts instead of targeting my mash temp for a dextrinous body and I am curious why so many opt to use them.
Do you get a more predictable FG when using Cara malts for the body rather than mashing appropriately?