Carapils Questions

[MrAverage]

Why do people use Carapils in recipes when they're mashing at low temps? Doesn't the addition of carapils (more dextrines) defeat the purpose of a low temp mash (more fermentable, lower dextrines)? Does the use of carapils give you something that you can't get with a higher mash temp?

 

[Yooper]

Why do people use Carapils in recipes when they're mashing at low temps? Doesn't the addition of carapils (more dextrines) defeat the purpose of a low temp mash (more fermentable, lower dextrines)? Does the use of carapils give you something that you can't get with a higher mash temp?

Carapils is used to provide head retention primarily.

 

[menschmaschine]

I know it's common belief, but I'm not convinced that the concept of Cara-pils adding dextrins and reducing fermentability is all that it's made out to be (in the case of partial mash or all-grain brewing). I've experimented with different percentages of Cara-pils (from none to 12%) in same or similar recipes and saw no difference (within the margin of error) in wort fermentability. (I should also state that I didn't see a correlation between foam/retention and increased amounts of Cara-pils either).

It seems to me that long-chained sugars (dextrins) provided by Cara-pils would get broken down in the mash to fermentable sugars... either by beta-amylase alone or first by alpha-amylase, then beta. This would all be dependent on the mash type and temperature... i.e., a single infusion mash at a relatively high temp (e.g., 156°F) would leave more dextrins from the Cara-pils than a lower mash temp or with a decoction mash.

An example of this is a recipe for a helles in the book "Bavarian Helles" by Horst Dornbusch that calls for 20% Cara-pils... and a typical FG of a helles is in the 1.010 range.

In any case, Cara-pils can add a subtle/delicate maltiness (which would be more noticeable in lower-hopped beers) and lighten the color of a beer, since it is one of the lightest colored malts... for example, if you wanted a very light colored beer while still keeping plenty of malt flavor.

 

[michur]

Carapils is used to provide head retention primarily.

So is there any reason not to add some to every mash? If not, how much should be added?

 

[Yooper]

So is there any reason not to add some to every mash? If not, how much should be added?

I almost never use it. I usually have other grains in the mash, like crystal malt or other malts. I did use it in one pilsner, since it was all pilsner malt except for 1 pound of carapils.

 

[CPooley4]

Info I've come across is anwhere from 1 - 5% of the grist for Carapils typically if you're looking for a little more body and head retention.

I can't speak to the body enhancement and whether that's actually true, but that is how it is presented typically.

You could also use wheat or flaked barley for the head retention as well at similar levels of the grist.