newfie
Active Member
So I was into the LHBS Brewing Centers, fantastic place by the way, and saw a cream ale recipe with just light LME and some "dextrin malt". I think thats the same as carapils. It was 3kg(6.6 lb) LME and about 300 g (10~11 oz) of dextrin. After some light digging around I have found two opinions on the effectiveness of steeping just the carapils without a base malt. Some are saying that steeping carapils alone will add unconverted starch to the beer. Others say that carapils has been converted by some stewing process and the starches are already converted to provide the unfermentables. So what gives ....
Or are both these ideas wrong??
also, if the starches weren't already converted, and the carapils was mashed with a base malt, wouldn't that lead to fementable sugars? Which sort of defeats the purpose of using carapils as a malt to add mouthfeel and body to light beers?
Or are both these ideas wrong??
also, if the starches weren't already converted, and the carapils was mashed with a base malt, wouldn't that lead to fementable sugars? Which sort of defeats the purpose of using carapils as a malt to add mouthfeel and body to light beers?