Malt EBC: 2.5-6.5
Malt Lovibond 1.4-2.9
Malt Maximum percentage 10% Approx.
Malty sweet with light caramel notes.
Weyermann produces from Bavarian spring barley, this malt is produced by loading the modified grains into a sealed kiln while the moisture content is still around 50%. The grains are then heated to between 65°C and 80°C, which enables them to mash themselves and caramelise the resulting sugars. The final kilning is at around 110°C for just long enough to dry the grain without undue darkening. When used in lager beers, Carapils® promotes head formation and retention and gives the beer a fuller rounder flavour. As the starches have already been converted during malting.
Weyermann Carapils, also known as dextrin malt, is a type of specialty malt that is used to enhance the body and mouthfeel of beer. It is made from 2-row barley that has been steeped in water, germinated, and then dried in a kiln. The drying process is what gives the malt its distinctive flavour and colour.
Carapils is unique because it contains a high percentage of dextrin's, which are complex sugars that contribute to beer's body and mouthfeel. These dextrin's are not fermentable by yeast, which means that they remain in the beer after fermentation, providing a fuller and creamier mouthfeel.
Weyermann process of making Carapils malt starts with 2-row barley that has been cleaned and steeped in water for several hours. This process is known as "malting" and it activates the enzymes in the barley that will later convert the starches into sugars.
After malting, the barley is then spread out on a germination floor where it is allowed to sprout for several days. During this time, the sprouts are regularly turned and moistened to ensure even growth.
Once the sprouts have grown to a certain length, the barley is dried in a kiln to stop the germination process. This is what gives the malt its distinctive colour and flavour.
Malt is dried and then milled to break it down into smaller pieces and is ready to be used in the brewing process.
Carapils is an essential ingredient in beer brewing because it enhances the body, mouthfeel, and head retention of the finished product. The dextrin's in Carapils provide a fuller and creamier mouthfeel, while also helping to stabilize the head on the beer.
The use of Carapils can also help to improve the clarity of beer by reducing the amount of haze caused by proteins and other impurities.
Carapils is typically used in small quantities, ranging from 5% to 10% of the total grain bill. It can be used in a variety of beer styles, including lagers, ales, and stouts. Pale Malt will be used as a base malt most of the time.
When using Carapils, it's important to remember that it does not contribute significantly to the flavour of the beer. Instead, it is used primarily to enhance the body and mouthfeel of the finished product.
In addition to its body and mouthfeel benefits, Carapils can also contribute to the overall stability of the finished beer. The malt has dextrin's in the malt can help to reduce the amount of sediment that settles at the bottom of the bottle or keg, which can improve the shelf life of the beer.
Malt, Carapils is a versatile and essential ingredient in the brewing process that can help to enhance the body, mouthfeel, and head retention of beer. Its unique, malt properties make it a popular choice for brewers
Malts Crushed should always be used to release the dextrin in the malt
Caramel malt to improve the foam stability and body of all beer styles, especially for:
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Order weight is 1kg - 25kg = £18.00 ( No Vat), 2 day service
order weight is 25.00kg - 50kg = £36.00 ( No Vat), 2 day service
order weight is 50.00kg - 75kg = £54.00 ( No Vat), 2 day service
Due to the UK not being part of the EU we no longer offer any shipping to the EU
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