I read with some interest the brulosophy experiment on Carapils malt, which concluded that it didn't really do much. That is my experience too. As I sipped my blonde ale last night which finished at 1.008 and had almost zero head I couldn't help wonder if that 8% dextrine malt in the recipe was a big waste of time. The beer was fine, but it didn't have any special head or body qualities that a SMaSH beer doesn't have. I am very much of an opinion that every malt in the recipe needs to bring something to the table.
To me a small wheat addition brings that body and head retention without any colour, plus a bit of it's own character.
Anyone else feel the same about dextrine malts?
To me a small wheat addition brings that body and head retention without any colour, plus a bit of it's own character.
Anyone else feel the same about dextrine malts?