Janet's Brown Ale - Extract Version - Home Brew Forums
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Old 03-14-2011, 08:23 PM   #1
joetothemo
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Dec 2010
Portland, OR
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Originally posted in Beginners -- -this seems like the more appropriate place

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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?

Thanks!


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Old 03-15-2011, 01:43 PM   #2
Oldsock
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Sep 2007
DC, Washington DC
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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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Old 03-15-2011, 02:16 PM   #3
joetothemo
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Dec 2010
Portland, OR
Posts: 445
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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?
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In Primary:
Amarillo Pale Ale
A Stout I brewed for a guy as a lesson

In Bottles:
Jamil's Belgian Tripel
Centennial Pale Ale

On Draft:
Imperial Red Ale


 
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Old 03-15-2011, 02:52 PM   #4
Oldsock
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Sep 2007
DC, Washington DC
Posts: 3,231
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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.
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