Will carapils elevate this recipe??

[jazzkatsu]

Hello,

I have done some all grain batches but I have never used carapils. I am playing with some grain options and I have some carapils I want to try out. Can anyone let me know if this sounds like a good grain combo?

10 lb american 2row
1.5 lb. crystal 40L
10 oz. carapils

5 gal batch... I plan on hopping to about 70 IBU with magnum, cascade. Does that make the carapils redundant or is it worth adding for extra body/head?

Thanks!

 

[Schnitzengiggle]

I think you can achieve the desired results with the proper mash temperature.

IMO Carapils is rarely necessary, unless you are trying to add some body to a drier/thinner beer which uses a low mash temp.

 

[Brulosopher]

Depends on...

Type of beer
Mash temp
Yeast choice

That's over 2 lbs of non-fermentable grain, which could leave your beer a tad cloying, particularly if it's a Pale Ale. Just my opinion

 

[RM-MN]

Your Crystal 40 should give you sweetness and head retention without the carapils. If you haven't been having problems with head retention I would skip it. JMHO

 

[Malticulous]

Carapils is not going to hurt it any. That much of C-40 will.

 

[PistolsAtDawn]

Carapils is not going to hurt it any. That much of C-40 will.

Would you please expand on this? I think I know why you say so, but I'm not certain.

 

[Malticulous]

I'm not a fan of that much 40L in any style and difficulty not in a IPA.

 

[PistolsAtDawn]

So then I would be correct in assuming your original statement was more personal opinion reasons than science reasons? Not a problem, just making sure.

jazzkatsu, I agree with others here: unless you want a bit more mouthfeel from the IPA, then you don't need the dextrine malt (carapils) at all. The crystal will give you the head retention you'll need.

 

[Malticulous]

Carapils has minimal flavor contribution. It won't hurt the beer any. Over 10% crystal 40L will dominate the flavor. It's just the facts. If you want a good IPA just use a half pound or less of the 40L.

I've never had any head retention problems with highly hopped beers. It seem the hops alone are enough to ensure a great head.

 

[Yooper]

So then I would be correct in assuming your original statement was more personal opinion reasons than science reasons? Not a problem, just making sure.

Yes, I'm certain that is what he means. I use crystal malt in some of my IPAs, but my best IPA has none at all. If I use it, it is always less than 5-7%, and even that is pushing it. 13% of the grain bill is WAY too much crystal for an IPA.

Edit- I didn't mean to speak for malticulous. His "light" showed him as off-line and I wanted to make sure this question was answered.

 

[PistolsAtDawn]

Thanks to you both. I figured that the flavor-domination was the meaning, but it wasn't clear.