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So my saison recipe calls for “American - Carapils (Dextrin Malt)” and I went to my LHBS and they didn’t have Carapils as a grain but they had Malto Dextrin and it looks exactly like DME or Dextrose. I was wondering if these to are the same. And if so what is the ratio between the two.
I have a question regarding mash temperature. Usually I do a single infusion mash at 153F but recently I tried doing a rest at 147F for 60 min and then a rest at 158F for 20 minutes. After I had done this, I was wondering if the low mash temperature rest was too long for the high...
I have a quick question:
When using CaraPils/Dextrin malt in a 10-gallon batch of all-grain ale, what percentage of the grain bill should be allotted?
- I am using this malt strictly for increased foam, head retention, and enhanced mouthfeel.
- I am under the impression that...