Author Topic: Carastan vs. Caramalt  (Read 1635 times)

Offline donsmitty

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Carastan vs. Caramalt
« on: October 22, 2013, 01:08:36 PM »
I just bought some grain for an extract I'm brewing.  The recipe called for caramalt (37 L).  The store didn't have it so I went with carastan 30 - 37.  What can I expect the difference to be? 

Online Steve in TX

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Re: Carastan vs. Caramalt
« Reply #1 on: October 22, 2013, 02:23:59 PM »
Carastan is a name brand malt from Hugh Bairds. It is basically British Crystal 40.

Online goschman

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Re: Carastan vs. Caramalt
« Reply #2 on: October 22, 2013, 02:25:38 PM »
Caramalt:
30-37° L. Imparts a light flavor and pale red color, contributes dextrins, and adds to foam stability.

Carastan:
30-40° L. Carastan is a British crystal malt with a caramel/toffee flavor and hints of toasted bread.

Someone more experienced than I can probably answer better but it appears from the description that the flavor from carastan will be more noticeable in the recipe depending on how much is used. I have never used either malt so I cannot speak from experience.
« Last Edit: October 22, 2013, 02:33:13 PM by goschman »

Offline denny

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Re: Carastan vs. Caramalt
« Reply #3 on: October 22, 2013, 03:45:34 PM »
Caramalt:
30-37° L. Imparts a light flavor and pale red color, contributes dextrins, and adds to foam stability.

Carastan:
30-40° L. Carastan is a British crystal malt with a caramel/toffee flavor and hints of toasted bread.

Someone more experienced than I can probably answer better but it appears from the description that the flavor from carastan will be more noticeable in the recipe depending on how much is used. I have never used either malt so I cannot speak from experience.

Interesting....I was just working in a section of the book about this.  I'll confirm what Steve posted.
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Offline dak0415

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Re: Carastan vs. Caramalt
« Reply #4 on: October 23, 2013, 07:41:56 AM »
Carastan is Bairds trademark (like CaraAmber from Weyermann)

Simpsons Caramalt=Carastan.  I use them interchangeably in my Northern English Brown Ale.  Has a toffee flavor that some judges mistake for oxidation.
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Offline denny

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Re: Carastan vs. Caramalt
« Reply #5 on: October 23, 2013, 08:48:01 AM »
Carastan is Bairds trademark (like CaraAmber from Weyermann)

Simpsons Caramalt=Carastan.  I use them interchangeably in my Northern English Brown Ale.  Has a toffee flavor that some judges mistake for oxidation.

Interestingly, one of the qualities of crystal/cara malts is that they supposed slow oxidative reactions.
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Online 69franx

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Re: Carastan vs. Caramalt
« Reply #6 on: February 20, 2014, 09:30:44 AM »
I have been reading the most recent issue of BYO, and really like the sounds of the Switchback Ale clone in the mag. The recipe calls for carastan malt. I searched here for info and found this link. My main question is that in Beersmith2, their is no grain listing for either carastan or caramber. Should I simply input British crystal 40, or is there a better option for the ingredient listing? Any thought would be helpful.
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Online Steve in TX

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Re: Carastan vs. Caramalt
« Reply #7 on: February 20, 2014, 09:40:59 AM »
You can add the malt to beersmith. You just need to find the specs.

Online 69franx

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Re: Carastan vs. Caramalt
« Reply #8 on: February 20, 2014, 09:44:16 AM »
Thanks Steve, now that you said that, I was able to find the way to add grains and specs for it.
Frank Laske
Alpine Brewery(my home)
Fermenting: Nothing, too much(really) beer on hand!
In Bottles: Alpine IPA, Smoked Porter, Evil Twin, John Palmer's Fightin' Urak Hai Barley Wine
In the works: ...what next?