Might be confused on this so please correct my error.
Assumption #1: Carapils is useful because it contributes dextrins giving the beer body. It might also contribute some sweetness like any "cara" malt.
Concern: Enzymes in the mash can convert the dextrins in carapils (that we want in our final) during the mash into simple sugars that will be fermented by the yeast. This also applies to other "cara" malts.
It seems like it is somewhat pointless from this viewpoint (if I'm not missing something) to mash "cara" malts. In extract brewing this isn't an issue. In all grain though it seems like we should still be steeping these grains if we want all of their body improving powers.
Thoughts?
Assumption #1: Carapils is useful because it contributes dextrins giving the beer body. It might also contribute some sweetness like any "cara" malt.
Concern: Enzymes in the mash can convert the dextrins in carapils (that we want in our final) during the mash into simple sugars that will be fermented by the yeast. This also applies to other "cara" malts.
It seems like it is somewhat pointless from this viewpoint (if I'm not missing something) to mash "cara" malts. In extract brewing this isn't an issue. In all grain though it seems like we should still be steeping these grains if we want all of their body improving powers.
Thoughts?