TronJunior
Member
Hello everyone,
I've come up dry with my searches on regular Carafa usage. From what I read it's super astringent and bitter and nobody uses it, with the special de-husked, de-bittered malt being what everyone goes for. Unfortunately where I live I only have access to the regular, husked, bitter Carafa 1 and 3 malts. I have a black IPA recipe that calls for a pound of Carafa 3 (assuming special, although it doesn't state) and from what I've read I don't want to mash regular carafa 3 and instead and use it for color by cold steeping or adding it late in the mash. If I want some of the roasted flavor, can I mash a few ounces and add the rest late in the mash? Will that do the trick?
Has anyone used this malt? It's been frustrating looking for answers especially where a lot of people don't recognize the difference between husked and dehusked (I blame weyermann for the naming!).
Cheers!
I've come up dry with my searches on regular Carafa usage. From what I read it's super astringent and bitter and nobody uses it, with the special de-husked, de-bittered malt being what everyone goes for. Unfortunately where I live I only have access to the regular, husked, bitter Carafa 1 and 3 malts. I have a black IPA recipe that calls for a pound of Carafa 3 (assuming special, although it doesn't state) and from what I've read I don't want to mash regular carafa 3 and instead and use it for color by cold steeping or adding it late in the mash. If I want some of the roasted flavor, can I mash a few ounces and add the rest late in the mash? Will that do the trick?
Has anyone used this malt? It's been frustrating looking for answers especially where a lot of people don't recognize the difference between husked and dehusked (I blame weyermann for the naming!).
Cheers!
