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General Category => Yeast and Fermentation => Topic started by: quattlebaum on January 30, 2014, 02:11:01 am

Title: Cara Aroma?
Post by: quattlebaum on January 30, 2014, 02:11:01 am
Never used this malt before and used it in a Vienna. OG 1.050, 80% vienna malt, 17.5% German pilsner and 2.5% CaraAroma. Used 34/70yeast. ? is can such a small amount of the caraaroma give what i believe is diacetyl or perhaps caramel? It's only in the flavor. My guess is that it is possibly diacetyl because on day 2 of my ferm my power went out for 9 hrs and temp raised to the mid 60's:( so fermentation was done on a lager in 5 days:( i think i just answered my own ? but ill post it anyway:)
Title: Re: Cara Aroma?
Post by: Jeff M on January 30, 2014, 02:57:43 am
I believe CaraAroma if the German equivalent to Am crystal 60(maybe more) so you should get a lot of caramel from it:)

Cheers,
Jeff
Title: Re: Cara Aroma?
Post by: klickitat jim on January 30, 2014, 04:28:54 am
My guess is that it is carmel aromatic. Sometimes carmel can be mistaken for diacetyl.
Title: Re: Cara Aroma?
Post by: dordway29 on January 30, 2014, 04:49:41 am
It's a darker cystal malt. Ranges from 113-150 lovibond according to weyermann.