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Old 02-03-2013, 05:08 PM   #1
texasliam
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Mar 2008
Galveston, TX
Posts: 3


Im trying to do a red color extraction of special b, but trying to avoid the caramel raisin using a sparge addition. Will that work. Also when capping with crystal malts, does the sweetness translate to the wort. So how sweet is special b?



 
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Old 02-03-2013, 05:13 PM   #2
BigRob
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Jan 2011
Toronto, Ontario
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Why not use an ounce or two of carafa special for the red colour?



 
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Old 02-03-2013, 06:21 PM   #3
texasliam
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Mar 2008
Galveston, TX
Posts: 3

Quote:
Originally Posted by BigRob View Post
Why not use an ounce or two of carafa special for the red colour?
Good question. I've been surfing for hours on that topic but I can't find any reference saying catafa special (which one) contributes to redness instead of amber color, like regular roasted barley would in small amounts? Anyone have comments on this.

 
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Old 02-04-2013, 03:08 PM   #4
Hex
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Oct 2009
Granite Bay, CA
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I use carafa1 unmilled for the entire duration of the mash.

 
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Old 02-04-2013, 04:44 PM   #5
texasliam
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Mar 2008
Galveston, TX
Posts: 3

Interesting. How much. And it makes red beer?
Please clarify, are you using carafa regular, or carafa special1 "dehusked"



 
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