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Old 09-19-2011, 06:46 AM   #1
chaitobar
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Mar 2011
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I recently got a deal that I could not pass up on some organic Weyermann Caramunich and Carafa. Now I have 600 pounds of Caramunich and 200 of Carafa and im not quite sure what to make with it all. I know that my carafa is strictly for color and flavor in dark beers and has no diastatic power whatsoever, therefore I can use it for stouts and porters.
But how about my Caramunich? as long as my lintner remains above 35, and preferably much higher, could I feasibly craft a beer that had a grain bill consisting mainly of Caramunich.
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Old 09-19-2011, 06:58 AM   #2
emetcalf
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Feb 2011
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First of all, Wow. That is a lot of grain.

Second, using CaraMunich as a base malt is not going to work well(I think). If I understand it correctly, it is going to give you mostly unfermentable sugars. Which will lead to some pretty weird beer.

 
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Old 09-19-2011, 07:26 AM   #3
TacoBrew
 
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What's your normal brew size? That's a lot of caramel.

 
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Old 09-19-2011, 07:47 AM   #4
chaitobar
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Mar 2011
portland, Oregon
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I have a 20 gallon stainless/copper setup
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Old 09-19-2011, 08:32 AM   #5
chaitobar
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Mar 2011
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because caramunich is a crystal malt and the starches in the grain have already been converted, I will not need any base malt, however apparently most of the sugars in crystal malt are unfermentable. does anybody know what percentage of sugars in crystal malt are fermentable.
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Old 09-19-2011, 10:09 AM   #6
944play
 
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This thread may give you an idea:
http://www.homebrewtalk.com/f128/tes...l-malt-208361/
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Old 09-20-2011, 05:14 AM   #7
emetcalf
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Feb 2011
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Quote:
Originally Posted by 944play View Post
That was very interesting, and I am perfectly happy to accept that I was mostly wrong before. I'm still sticking to my statement that 800 pounds of grain is a lot.

 
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Old 09-20-2011, 11:34 AM   #8
COLObrewer
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That's enough specialty grains to sharePM me and I will give you details, I'll even pay your cost plus shipping.
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Old 09-20-2011, 06:05 PM   #9
dcp27
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Quote:
Originally Posted by chaitobar View Post
because caramunich is a crystal malt and the starches in the grain have already been converted, I will not need any base malt, however apparently most of the sugars in crystal malt are unfermentable. does anybody know what percentage of sugars in crystal malt are fermentable.
unless the bulk of your fermentables will be from extract, then you still need base malt. although it does ferment, caramunich as the base would make a sickly sweet beer. in general, you don't go over 20% of the grain bill with crystal malts.

 
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Old 09-20-2011, 06:34 PM   #10
chaitobar
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Mar 2011
portland, Oregon
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according to Nilo's experiment 40l crystal malt (my caramunich is 30L), when used on its own came out with a 1.015 OG and finished at 1.010. However, when used in conjuction with 2row (half and half) it came out with an OG of 1.025 and finished at 1.007.

when used alone he detected starch in the wort, so when used with 2row he found that you yielded a highly fermentable wort.

So, if I were to have a grain bill comprised of half caramunich and half 2row I shouldnt end up with a sickly sweet beer. Would I?
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