german carrafe

If an extract recipe calls for german carrafe malt and my local brew supply does not carry it, is there an acceptable substitute? it is for a German weizenbock

How much in the recipe?

Carafa comes in three forms I, II and III, ranging from dark brown (I 337L), to almost black (II 425 L and III 470L). I'm guessing you are only using a couple ounces for color in a weizenbock. You could easily use Chocolate Malt, or even Roasted Barley, or even a combination of both. Carafa is dehusked, so it does not have the roasted character like roasted barley. If you are using more than just a couple ounces I wouldn't use roasted Barley.

Brewsmith said:

How much in the recipe?

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it calls for 1/4 pound

bperlmu said:

it calls for 1/4 pound

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Is it the recipe out of Papazian's book? "German Caraffe, black de-bittered" If so let me know how it turns out. I'm interested in brewing that one but I am brewing an Aventinus clone first that does'nt call for caraffe. It just uses chocolate, munich and melanoidin malts.

Regards,
Alan W

bperlmu said:

it calls for 1/4 pound

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I would just use Chocolate malt.

Brewsmith said:

I would just use Chocolate malt.

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If he's using "Phat Fired Wiezenbock" from Papazian's book, it calls for both Caraffe and Chocolate malts. The one I'm doing if I can get my darn yeast does'nt call for the Caraffe. I guess it will be a shade lighter than whatever bperlmu is brewing.

Regards,
Alan W

oops, wrong thread

GIusedtoBe said:

If he's using "Phat Fired Wiezenbock" from Papazian's book, it calls for both Caraffe and Chocolate malts. The one I'm doing if I can get my darn yeast does'nt call for the Caraffe. I guess it will be a shade lighter than whatever bperlmu is brewing.

Regards,
Alan W

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yup thats the recipe...stopping at teh brrew store after work and Ill see what they say there. I may just try and substitute some other grains, or try a different recipe. Ill keep you posted
ben

bperlmu said:

yup thats the recipe...stopping at teh brrew store after work and Ill see what they say there. I may just try and substitute some other grains, or try a different recipe. Ill keep you posted
ben

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Let me know how it turns out. I'll let you know on the Aventinus clone.

Regards,
Alan W