Moody_Copperpot
Well-Known Member
Hey guys, just wanted to get some opinions on carapils use. I have gotten into the habit of using it whenever I brew an IPA or a pale ale, because in one of my first AG brews, it had a thin mouth feel. So since then I've just always been in the habit. When do people say its necessary vs unnecessary? I don't like to use above maybe 5% crystal malt in my IPAs, and i usually do about 4% carapils. Now I've read that some even classify carapils as a crystal malt when building their recipes???