drsmurto wrote:the grain version of maltodextrin
Bizier wrote:Does Carapils add any perceivable sweetness, ie complex unfermentable sugars?
Trough Lolly wrote:At the risk of sounding like a broken record, Carapils is a flavourless, pale dextrinous malt that adds unfermentables to the wort, thus adding body and mouthfeel to the beer whilst helping promote head retention. Weyermann carapils does not need to be converted (but Briess carapils should be mashed). I would only used Carapils when I deliberately want to increase body but not add any positive flavours - and that's pretty rare!
Dextrin Malt 3 L Also known as American Carapils, this malt is used sparingly and contributes little color but enhances the mouthfeel and perceived body of the beer. A common amount for a five gallon batch is 1/2 lb. Dextrin malt has no diastatic power. It must be mashed; if steeped it will contribute a lot of unconverted starch and cause starch haze.
Trough Lolly wrote:If I need more body in the beer, I typically add more malt!!
BierMeister wrote:Trough Lolly wrote:If I need more body in the beer, I typically add more malt!!
Words of wisdom that needed to be said.
drsmurto wrote:BierMeister wrote:Trough Lolly wrote:If I need more body in the beer, I typically add more malt!!
Words of wisdom that needed to be said.
Or mash at a higher temp.........
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