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Date: 09 Jun 2006 04:13:26
From: Thomas Adams
Subject: Opinion wanted
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I am getting ready to brew up an Oatmeal Stout and was wanting some
opinions. I am tryingto get the body and mouthfeel up on this batch. In the
past with another stout I did this by adding malto dextrine to the boil. It
has been recently been suggested to use Carapils instead. If I am
understanding this correctly this will also add some sweetness as well. This
would not be a bad thing though. I usually use 6 0z of malto dextrin for a 5
gal. batch. Would 1/2 lb. of the carapils be enough instead of the dextrin?
I am tweaking this one for a contest as well drinkability.
--
Tom Adams
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Date: 09 Jun 2006 04:56:43
From: QD Steve
Subject: Re: Opinion wanted
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"Thomas Adams" <imcelt2@verizon.net > wrote in message
news:Gz6ig.6988$im3.780@trnddc01...
>I am getting ready to brew up an Oatmeal Stout and was wanting some
> opinions. I am tryingto get the body and mouthfeel up on this batch. In
> the
> past with another stout I did this by adding malto dextrine to the boil.
> It
> has been recently been suggested to use Carapils instead. If I am
> understanding this correctly this will also add some sweetness as well.
> This
> would not be a bad thing though. I usually use 6 0z of malto dextrin for a
> 5
> gal. batch. Would 1/2 lb. of the carapils be enough instead of the
> dextrin?
> I am tweaking this one for a contest as well drinkability.
>
> --
> Tom Adams
>
Carapils will add body/mouthfeel without anything much else. It is high in
dextrins, low in crystallised sugars and has practically no enzymes. It will
have little, if any affect on flavour or colour. It needs to mashed with
diastatic malt. (y'know having said that, I really don't know if it can be
steeped, but I shouldn't imagine so). It won't add much in residual
sweetness.
But, look at this way, why are you using it? oats add plenty of body and
mouthfeel, especially if you cook them a bit first and if you want a bit of
sweetness, maybe a hint of caramel you could add some medium or dark crystal
instead.
Thought #2. Carapils will add foam retention and if you use too much oats,
the oily nature of them can make it hard to hold a good head. One other
trick up your sleeve of course to do a short - high mash, say 1 hour at
70°C.
Steve W (in Aus)
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Date: 09 Jun 2006 14:54:20
From: John 'Shaggy' Kolesar
Subject: Re: Opinion wanted
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On Fri, 09 Jun 2006 04:56:43 GMT, <adlab@bigponddotnetdotau.trashthisbit > wrote:
> Carapils will add body/mouthfeel without anything much else. It is high in
> dextrins, low in crystallised sugars and has practically no enzymes. It will
> have little, if any affect on flavour or colour. It needs to mashed with
> diastatic malt. (y'know having said that, I really don't know if it can be
> steeped, but I shouldn't imagine so). It won't add much in residual
> sweetness.
They'll have to mash anyway because of the oats.
John.
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Date: 09 Jun 2006 22:33:43
From: Thomas Adams
Subject: Re: Opinion wanted
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I do a mini mash anyway. Just looking as to which would be better, malto
dextrine or carapils.
--
Tom Adams
"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrne8j2v7.o85.spam@weizen.shagg.net...
> On Fri, 09 Jun 2006 04:56:43 GMT, <adlab@bigponddotnetdotau.trashthisbit>
wrote:
> > Carapils will add body/mouthfeel without anything much else. It is high
in
> > dextrins, low in crystallised sugars and has practically no enzymes. It
will
> > have little, if any affect on flavour or colour. It needs to mashed with
> > diastatic malt. (y'know having said that, I really don't know if it can
be
> > steeped, but I shouldn't imagine so). It won't add much in residual
> > sweetness.
>
> They'll have to mash anyway because of the oats.
>
>
> John.
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Date: 12 Jun 2006 08:03:46
From: Thomas T. Veldhouse
Subject: Re: Opinion wanted
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Thomas Adams <imcelt2@verizon.net > wrote:
> I do a mini mash anyway. Just looking as to which would be better, malto
> dextrine or carapils.
>
Since you are mashing ... Carapils. Perhaps some caramel is well.
--
Thomas T. Veldhouse
Key Fingerprint: 2DB9 813F F510 82C2 E1AE 34D0 D69D 1EDC D5EC AED1
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Date: 10 Jun 2006 02:31:32
From: Gwidman
Subject: Re: Opinion wanted
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrne8j2v7.o85.spam@weizen.shagg.net...
> On Fri, 09 Jun 2006 04:56:43 GMT, <adlab@bigponddotnetdotau.trashthisbit>
> wrote:
>> Carapils will add body/mouthfeel without anything much else. It is high
>> in
>> dextrins, low in crystallised sugars and has practically no enzymes. It
>> will
>> have little, if any affect on flavour or colour. It needs to mashed with
>> diastatic malt. (y'know having said that, I really don't know if it can
>> be
>> steeped, but I shouldn't imagine so). It won't add much in residual
>> sweetness.
>
> They'll have to mash anyway because of the oats.
>
>
> John.
Back when I was doing extract recipes, I made lots of oatmeal stout and only
steeped the oatmeal. I found the oatmeal character came through very well
in the finished beer without mashing. Carapils is also a great steeping
malt, giving nice body to a normally thin beer when used with extract. Its
complex starches can make your beer hazy and give you serious gas, as a
downside. Both oatmeal and carapils help make a nice head on your beer when
poured from a keg. I think steeping oatmeal or carapils (150F for at least
a half hour) makes good beer, at least that's been my experience.
gary
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