Recipe question

[SW33K]

I've got a question concerning caramel malts a recipe I'm working on. Here's the recipe:

10 lbs 2 row
1 lb victory
.5 lb carared
.5 carapils
.5 carafa I
.25 melanoidin
.25 chocolate

Would this be too much crystal malt? I was also thinking of just throwing the carafa in with 10 min left in the mash. What do you guys think?

 

[Double_D]

I'd put some crystal 10 in also.

 

[Yooper]

That's less than 10% caramel/crystal malt, which is probably fine depending on your goals for this beer.

 

[SW33K]

I'm relatively new and never used carapils before but would that lend to the overall sweetness at all?

 

[Yooper]

I'm relatively new and never used carapils before but would that lend to the overall sweetness at all?

Not much. It's relatively flavorless, although considered a light crystal malt.

 

[SW33K]

So If I'm trying to calculate the % of caramel malt in my grain bill so it would be ok to not include carapils in that caramel slot or no?

 

[Yooper]

So If I'm trying to calculate the % of caramel malt in my grain bill so it would be ok to not include carapils in that caramel slot or no?

I always do, but I rarely use carapils unless it's the only crystal malt in the grain bill (such as in a Bohemian pilsner).

 

[SW33K]

Why's that yooper? Just curious. Thanks for all your help.

 

[Yooper]

Why's that yooper? Just curious. Thanks for all your help.

Why don't I need it? I just don't, I guess. My stout has crystal malt, flaked barley, etc. My APAs and IPAs tend to have enough head retention as is, and I just don't need it.

 

[SW33K]

Just wondering if there were any real negative reasons you don't use it or just don't need it. Which seems to be the latter. Thanks.