Grains is grains?

[Zwerski]

Is Carapils Carapils no matter what?

I recently brewed a recipe that I made up myself and vetted on a couple online brew calculators. It's an extract brew that uses Carapils steeped during the water heating process, removed at 170 (I followed the directions found in a NB kit that used a specialty grain).

When I went to the LHBS, I got my yeast and DME, and picked up a pound of Carapils. The store guy walked me through weighing, milling and labeling and off I went.

My question is this: Are grains used for mashing and grains used for steeping the same grains, or do I need to ask for steeping grains?

 

[KepowOb]

It's all the same, so it'll be fine... but I'm curious, did you just use DME and some carapils?

 

[boydster]

Carapils is carapils, you're good. Some grains are meant to be steeped, and some are meant to be mashed, but when you ask for a particular grain by name you don't need to ask for a steeping version or a mashing version.

 

[hunter_le five]

Is Carapils Carapils no matter what?



I recently brewed a recipe that I made up myself and vetted on a couple online brew calculators. It's an extract brew that uses Carapils steeped during the water heating process, removed at 170 (I followed the directions found in a NB kit that used a specialty grain).



When I went to the LHBS, I got my yeast and DME, and picked up a pound of Carapils. The store guy walked me through weighing, milling and labeling and off I went.



My question is this: Are grains used for mashing and grains used for steeping the same grains, or do I need to ask for steeping grains?

You're fine. Carapils are a type of "specialty grain", which are the same whether steeping or mashing. Specialty grains are those that contribute something besides fermentable sugars ( flavor, aroma, color, head retention, etc), and can achieve the desired effect whether steeped or mashed. Specialty Grains are specialty grains, carapils are carapils.

The only grains that are "different" are base grains (Pilsner, pale 2 row, Vienna, Munich, etc), which are used primarily for contributing fermentable sugars/diastatic enzymes/etc. These must be mashed to achieve the desired effect, and cannot be steeped. Instead you would use extract (DME or LME).


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[Zwerski]

Cool. Thanks for your replies!


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