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Old 08-02-2012, 01:38 PM   #11
TrubHead
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Looking at a GF IPA recipe and noted the 14 lbs 2 Row, 1.31 Crystal 40 and 1.31 Carapils. So is Carapils a crystal malt? Doesn't appear that Palmer lists it as such but rather a Kilned malt.

http://www.howtobrew.com/section2/chapter12-1.html

 
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Old 08-02-2012, 01:48 PM   #12
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If you like caramel malts, then use them. Personally I don't really fancy them all that much, so I try to stick with some kind of "interesting" base malt (pearl, marris, etc) and then add some character by either using a longer boil or some other malt like vienna or amber or whatever. Sometimes - and this is rare - I'll throw in a few oz. of a high crystal malt (like 120) for colour and a touch of differentiation. Just dont' be shy with your hops.

Just made a cascade SMaSH on Saturday with the following, and it's smelling AMAZING down in the dark depths of the basement:
10# pearl
2oz cascade - 60
1oz cascade - 10
1oz cascade - 0
1oz cascade - dry for 5

toss in a packet of notty, mashed at 154, and away we go!

5.2 gallons, OG 1.050, FG 1.013, 4.85%ABV (72% efficiency), 44IBU

Should be damn good, if not delicious. Beauty of a SMaSH is that you can't really screw it up. Just use hops that you like, and lots of 'em! The purpose of this one was to see just how different pearl malt is compared to plain old two-row. Since I already know what a cascade 2-row beer tastes like, this should be both satisfying and educational.

 
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Old 08-02-2012, 02:26 PM   #13
TrubHead
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Quote:
Originally Posted by paulster2626 View Post
If you like caramel malts, then use them. Personally I don't really fancy them all that much, so I try to stick with some kind of "interesting" base malt (pearl, marris, etc) and then add some character by either using a longer boil or some other malt like vienna or amber or whatever. Sometimes - and this is rare - I'll throw in a few oz. of a high crystal malt (like 120) for colour and a touch of differentiation. Just dont' be shy with your hops.

Just made a cascade SMaSH on Saturday with the following, and it's smelling AMAZING down in the dark depths of the basement:
10# pearl
2oz cascade - 60
1oz cascade - 10
1oz cascade - 0
1oz cascade - dry for 5

toss in a packet of notty, mashed at 154, and away we go!

5.2 gallons, OG 1.050, FG 1.013, 4.85%ABV (72% efficiency), 44IBU

Should be damn good, if not delicious. Beauty of a SMaSH is that you can't really screw it up. Just use hops that you like, and lots of 'em! The purpose of this one was to see just how different pearl malt is compared to plain old two-row. Since I already know what a cascade 2-row beer tastes like, this should be both satisfying and educational.
Thought IPAs were higher in ABV and IBU...or at least the ones I drink.

 
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Old 08-02-2012, 02:28 PM   #14
bobbrews
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Session IPAs are great.

Don't live your life by BJCP guidelines ... Rebel

 
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Old 08-02-2012, 02:39 PM   #15
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I either use 2-row and a pinch of Crystal for color or a Pale Ale malt with darker SRM...or a combination of them. I keep the SRM of the finished product in mind when making my recipes (if I'm trying to emulate another beer or re-make a recipe with different ingredients).

50/50 2-row and pale has worked out well for me in the past...or some semi-equal proportion. If I'm out of pale, I just use Crystal for color.

I don't mash incredibly low because I like a hint of malt to balance with the hops rather than a hop bomb. As mentioned, don't get shy with the mid-late-dry hop additions. I dry hop twice nowadays, once in fermenter, once in keg.
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Old 08-02-2012, 03:05 PM   #16
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Quote:
Originally Posted by TrubHead View Post
Thought IPAs were higher in ABV and IBU...or at least the ones I drink.
Most of the time, sure. But if you're messing around with a SMaSH then it's not really that important - at least to me. What matters to me is a good balance of malt, hops, and abv. I'm not entering this in a contest - it's an educational thing more than anything else - bonus is that it will taste delicious.

Plus, having a hop-forward ale to consume in larger quantities without getting bombed isn't necessarily a bad thing.

 
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Old 08-02-2012, 03:06 PM   #17
Brewitt
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To answer the question about carapilis. It is also known as dextrine malt and as the name would imply it has high dextrines and is added for body and head retention. I'm not sure how it is produced. Someone here might.
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Old 08-02-2012, 03:19 PM   #18
TrubHead
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Quote:
Originally Posted by bobbrews View Post
Session IPAs are great.

Don't live your life by BJCP guidelines ... Rebel
Not familiar with BJCP guidelines, though can read what is labeled as IPA in local beer stores.

Here's a T-bone steak to go with that IPA.


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Old 08-02-2012, 03:23 PM   #19
TrubHead
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Quote:
Originally Posted by Brewitt View Post
To answer the question about carapilis. It is also known as dextrine malt and as the name would imply it has high dextrines and is added for body and head retention. I'm not sure how it is produced. Someone here might.
Yes that's also what I read. It's not added for sweetness.

 
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Old 08-02-2012, 03:32 PM   #20
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Quote:
Originally Posted by TrubHead View Post
Not familiar with BJCP guidelines, though can read what is labeled as IPA in local beer stores.

Here's a T-bone steak to go with that IPA.

That really makes no sense. Sorry if you thought it did.

 
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