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Gotta Vent about CaraPils

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davidgzach:
Sorry, but this has been building up...... :o

I've been seeing a lot of posts about using CaraPils in IPAs for head retention.  Almost every time there is at least 5% crystal and a ton of hops in the recipe.  So, not that I'm a brewmaster, but I need to set the record a little straighter on CaraPils.

CaraPils is a lightly kilned pilsner malt, meaning it is a crystal malt!  It is not some miracle grain that adds head retention to beer because it is used.  It's primary purpose is to add head retention to light lagers that are not highly hopped as it is so lightly kilned that it does not add any additional flavor.  That's about it!

If you are making an IPA, with crystal malt and a ton of hops, there is no reason to add CaraPils.  It is redundant and does nothing for the beer.  All crystal malts contain dextrins that are unfermentable and add body and head retention because of the kilning process.  If you already have hops and crystal malts in the recipe contributing to the head retention qualities, CaraPils is not needed.  It's a non-factor and contributes nothing......

OK, got that off my chest.  I feel better and hope I did not offend anyone.... 

Dave

slarkin712:
I feel better too.  I see carapils in nearly every IPA recipe, so I second guess my self whether or not I should be using it in my recipes as well.  No more carapils in IPAs!  I even see it in IPA recipes from professional brewers.  They use carapils and sugar(dextrose) in the same recipe.  What is the point?  Actually, now I'm getting angry again and typing very hard on the keyboard.  If you want to use carapils to add body I can understand, but why not just mash at a higher temperature?  And then leave the sugar out.

davidgzach:

--- Quote from: slarkin712 on December 13, 2013, 08:44:50 AM ---I feel better too.  I see carapils in nearly every IPA recipe, so I second guess my self whether or not I should be using it in my recipes as well.  No more carapils in IPAs!  I even see it in IPA recipes from professional brewers.  They use carapils and sugar(dextrose) in the same recipe.  What is the point?  Actually, now I'm getting angry again and typing very hard on the keyboard.  If you want to use carapils to add body I can understand, but why not just mash at a higher temperature?  And then leave the sugar out.

--- End quote ---

Maybe a pro has a different reason for adding CP to a recipe.  I don't know.  But I just couldn't see another recipe with it in there next to 10% crystal 40 and 6oz of hops for the specific reason of head retention......

I'm with you on the raising the mash temp comment.

Dave

singletrack brewer:
Good timing on this topic as I am thinking about Carapils in an IPA but with no other crystal malts.  I'm thinking Crisp Pale 2 for the base and Goldpils Vienna for a color/flavor boost.  The idea was to use some Carapils for head retention here but now I'm thinking about skipping it. Anyway, good topic.

HoosierBrew:

--- Quote from: davidgzach on December 13, 2013, 08:32:44 AM ---Sorry, but this has been building up...... :o

I've been seeing a lot of posts about using CaraPils in IPAs for head retention.  Almost every time there is at least 5% crystal and a ton of hops in the recipe.  So, not that I'm a brewmaster, but I need to set the record a little straighter on CaraPils.

CaraPils is a lightly kilned pilsner malt, meaning it is a crystal malt!  It is not some miracle grain that adds head retention to beer because it is used.  It's primary purpose is to add head retention to light lagers that are not highly hopped as it is so lightly kilned that it does not add any additional flavor.  That's about it!

If you are making an IPA, with crystal malt and a ton of hops, there is no reason to add CaraPils.  It is redundant and does nothing for the beer.  All crystal malts contain dextrins that are unfermentable and add body and head retention because of the kilning process.  If you already have hops and crystal malts in the recipe contributing to the head retention qualities, CaraPils is not needed.  It's a non-factor and contributes nothing......

OK, got that off my chest.  I feel better and hope I did not offend anyone.... 

Dave

--- End quote ---

I totally agree, it is redundant. I've been brewing for a long time - long enough to remember when every recipe had carapils, every Scottish recipe had peated malt, and every beer got a secondary no matter what.  Things have come a long way.

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